• 60 jumbo chicken wings split with wing tips removed
  • 1/4 cup pasilla chile powder
  • 1/4 cup kosher salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons ground cayenne pepper
  • 2 tablespoons jamaican ground allspice
  • 1 bottle Pickapeppa Sauce (available at most supermarkets)
  • 3 tablespoons of unsalted butter
  • 3 tablespoons honey
  • 5 or more dashes Tabasco sauce (depending how hot you like it!)
  • 1 tablespoon red pepper flakes
  • carrot sticks and celery sticks
  • Blue Cheese Dressing

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Split wings apart into 2 sections and slash a slit in the flat part of the wing for quicker cooking.

Step 2

  • Combine chile powder, salt, black pepper, cayenne, and allspice in a bowl and sprinkle liberally over the wings (you don't need to use all of it). Refrigerate for at least 1 hour.
  • Length: 60 minutes

Step 3

  • Combine Pickapeppa sauce, butter, honey, Tabasco, and pepper flakes in a medium saucepan over low heat until it is well incorporated.

Step 4

  • Let wings come to room temperature.

Step 5

  • Prepare grill for medium high direct heat. Grill dry rubbed wings for 20-25 mins, constantly turning the wings with tongs to maintain good grill marks without over-charing the wings. Take the biggest wing after 20 mins and take a bite out of it, and if the juices run clear, they are done.
  • Length: 45 minutes

Step 6

  • Place wings in a large bowl and toss with the jerk sauce.

Step 7

  • Serve with blue cheese dressing and carrots.