We can never make enough chicken wings, they go way too fast.
24 pieces of chicken wings (12 flats and 12 drums) about 3 pounds of chicken wings (if whole, cut into sections; discard the wingtips.
3 Tablespoons of TricNic ® Jerk Dry Rub
1/2 cup TricNic Jerk BBQ Sauce
Heat the grill to medium-high heat.
Rinse your chicken wings in lime water, then pat dry with paper towels.
Add chicken wings to a large bowl. Season with TricNic ® Dry Rub, and turn to coat. Cover and refrigerate for 2 hours overnight for best results. Bring the wings to room temperature before proceeding.
Remove wings, and using grill tongs, dip a wad of paper towels in oil, then carefully rub the grill grate until glossy and coated. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy, and completely cooked through, about 20 minutes. Keep a close eye on the grill.
Turn grill to low heat, dip the cooked wings in the jerk BBQ sauce, and place them back on the grill for another 5 minutes.
Transfer the chicken wings to a platter. Enjoy!
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