Smoked Jerk Wings with Siracha Ranch Crème

Jerk Marinade

6 Whole Rep Peppers, stems removed

3 Large Garlic Cloves

¾ cup Chopped Chives

¾ tsp Cinnamon

¾ cup Nutmeg

1 ¼ tsp Jamaican allspice “pimento”

¼ tsp Ground Cloves

¾ cup Malt Vinegar

¾ cup Soy Sauce

1 ¼ Pink Salt

2 tbsp White or Brown Rum

M.O.P

Mix the dry ingredients together in a bowl then pour the oil over the wings. Mix it around to coat all the wings.

Next, pour some of your rub over the wings and mix it around.

Keep adding and moving the wings around so they are equally coated with the rub

Once complete, set them aside in the fridge for a few hours, one hour at the least

If you do you use hickory, I would only smoke the wings for about an hour then just finish them up without smoke as it’s profile is much stronger.

You can use a charcoal or gas grill with indirect heat, or a smoker to make these wings.

You will need to get your cooker, whichever you’re going to use, to a temperature of 225-250 F.