You guys these wings. Caribbean jerk wings are one of my favorites at Buffalo Wild Wing. With the Superbowl just around the corner, I can’t imagine hosting a watch party without serving wings. I’m typically the spicier the better but after burning my mouth on a couple mango habanero wings, I’ve been a little more spice conscious. These caribbean jerk wings are a sweeter version of the BWW ones, but if you like spice just leave out the coconut sugar. I loved these wings so much that after I made them once I went back and bought more wings to make them again!
The weather was absolutely beautiful in Oklahoma. I am secretly hoping winter is over and we are just going to skip right into spring. After living in LA for three years, my aversion to winter only grew. I can only stand about two weeks of winter and then I am done for the year. This weekend it was 60 degrees in January! It almost made all the other freezing temps lately worth it. Here’s to more 60 degree days and the fact spring is only 60 days away!
- 2 1/2 pounds split chicken wings
- 2 tbls ghee, melted
- 1/2 cup water
- 1/3 cup tomato paste
- 1/4 cup coconut sugar* omit for Whole30
- 2 tbls apple cider vinegar
- 2 tbls franks hot sauce
- 1 tbls coconut aminos
- 1 tsp dried thyme
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/8 tsp clove
- Heat oven to 400 degrees.
- Place wings on a wire rack on top of a rimmed baking sheet.
- Brush both sides of the wings with ghee.
- Cook for 20 minutes then flip and cook for 20 more minutes.
- While the wings are cooking, prepare the sauce.
- Combine all sauce ingredients in a medium sauce pot.
- Bring to a simmer and cook for 10 minutes.
- Once the wings are done, toss with the sauce and serve.