Jerk Chicken Wings
Jerk Jus, Buttermilk Ranch, Scallions, Lime
Chef James McNeal of Gramps Getaway | Key Biscayne, FL
Adapted by StarChefs | April 2025 | Photo: Will blunt
INGREDIENTS
Marinade:
Yield: 2 quarts
120 grams red onions
60 grams lime juice
50 grams soy sauce
30 grams turbinado sugar
30 grams ají panca
28 grams scallions
24 grams beer
20 grams Scotch bonnet chiles
10 grams parsley
10 grams thyme
10 grams kosher salt
8 grams ginger
8 grams garlic
6 grams black peppercorns, toasted and ground
4 grams ground cayenne
2 grams cloves, toasted and ground
2 grams allspice, toasted and ground
2 grams celery seeds, toasted and ground
2 grams fennel seeds, toasted and ground
2 grams cumin seeds, toasted and ground
2 grams ground paprika
1 gram cinnamon stick, toasted and ground
1 gram shaved nutmeg
Chicken Wings:
5 pounds chicken wings
Jerk Jus:
Yield: 1 quart
1 tablespoon butter
2 cloves garlic, minced
1 shallot, diced
1 Scotch bonnet chile, diced
1 bunch thyme
3 allspice berries
1 tablespoon tomato paste
½ cup white wine
2 quarts chicken stock
Buttermilk Ranch:
Yield: 1 quart
340 grams sour cream
340 grams mayonnaise
160 grams buttermilk
15 grams lemon juice
10 grams kosher salt
5 grams granulated garlic
5 grams granulated onion
5 grams MSG
5 grams ground black pepper
5 grams chopped dill
To Assemble and Serve:
Yield: 1 serving
Thinly sliced scallions
Lime wedge
METHOD
For the Marinade:
In a Vitamix Commercial blender, add all ingredients. Blend until almost smooth. Transfer to an airtight container and refrigerate.
For the Chicken Wings:
In a large mixing bowl, add chicken wings and Marinade. Toss to evenly coat wings in sauce. Cover and refrigerate overnight. The next day, heat smoker to 200°F. With a drip pan underneath, smoke wings 2 hours, or until internal temperature of the chicken reaches 165°F. Transfer to an airtight container and refrigerate. Reserve cooking liquid separately.
For the Jerk Jus:
In a pot over medium heat, melt butter. Add garlic, shallots, chiles, thyme, and allspice. Cook until alliums are soft and translucent. Stir in tomato paste and cook 2 minutes. Deglaze pan with wine and reduce until au sec. Add chicken stock and 1 quart reserved Chicken Wings cooking liquid. Cook until mixture has reduced by half. Strain into a nonreactive container and refrigerate.
For the Buttermilk Ranch:
In a Vitamix Commercial blender, add all ingredients. Blend until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 350°F. Heat and prepare a grill. In a small pot over medium-low heat, add Jerk Jus. Keep warm. Transfer 4 Chicken Wings to a parchment-lined sheet tray and roast until warmed through. Transfer to grill and cook until lightly charred. Transfer Chicken Wings to a mixing bowl with desired amount Jerk Jus. Toss to evenly coat. Transfer to a serving plate. Garnish with scallions. Serve with lime wedge and a ramekin Buttermilk Ranch.
