If you love jerk chicken, you have to try these jerk chicken wings for your next party or game day. The jerk sauce makes these wings spicy and super flavourful. The wings are cooked using the double-fry method which makes them perfectly crispy on the outside and juicy and tender on the inside.
What is the Double-Fry Method?
The double-fry method involves first frying the wings in lower temperature oil to get the inside of the wings to be nice and succulent. The wings are then completely cooled and fried a second time at a higher temperature for crispy, restaurant worthy wings.
How to Make these Jerk Chicken Wings
You’ll need jerk sauce to make these chicken wings. You can make your own (try my jerk sauce recipe) or you can use a store-bought jerk sauce. If you’re making the jerk sauce, my advice is to make it ahead of time so you’ll have less to do when you’re making the wings. To make the jerk chicken wings, start by heating about 1 liter (or enough to completely submerge the chicken wings) of vegetable or canola oil to 250°F (120°C) in a large heavy bottomed pot. Use a long meat thermometer to take the temperature of the oil and set the stove to low-medium heat to make it easier to keep the oil around around 250°F. If you have a deep fryer, you can use it instead of a pot.
Wash and gently pat 2 lbs of chicken wings dry with a paper towel. Season the chicken with 1 teaspoon (or to taste) of salt and fry them in batches in the oil for 8 minutes for each batch. Don’t overcrowd the pot as it’ll cause the temperature to drop. After 8 minutes, remove the chicken wings from the oil using a tong or a wire scoop, place them on a cooling rack (put the rack on top of a flat baking pan to catch the oil drips) and let the wings completely cool, about 15 minutes.
Set the stove to medium heat and let the oil heat to 350°F (175°C). Fry the chicken wings in batches a second time for 8 minutes or until the wings are crispy and golden (the internal temperature should be 165°F (74°C). Remove the wings from the oil once they’re done and place them on a plate that’s lined with paper towels. In a small saucepan, melt 1 teaspoon of butter over low heat. Pour 1/3 a cup of jerk sauce into the saucepan and cook until it’s hot, about 5 minutes.
To prevent the pepper in the jerk sauce from making you cough, turn on the stove fan (if your stove has one) and keep the heat low when cooking the sauce. Pour the chicken wings and the jerk sauce into a mixing bowl and toss to coat the wings with the sauce. You can serve the jerk chicken wings with carrots and celery. Ranch dressing is a great dipping sauce for this dish. Enjoy!
Jerk Chicken Wings
- 2 lb chicken wings
- 1/3 cup jerk sauce
- 1 tsp salt
- 1 tsp butter
- 1 L vegetable or canola oil
- Heat the oil to 250°F (120°C) in a large heavy bottomed pot.
- Place a cooling rack on top of a flat baking pan like a cookie sheet near the stove.
- Wash and pat the chicken dry with paper towels and then season the chicken with the salt.
- Fry the chicken wings in the oil in batches for 8 minutes each batch.
- Remove the chicken wings from the oil after 8 minutes and place them on the cooling rack. Let the wings cool completely, about 15 minutes.
- Heat the oil to 350°F (175°C) and fry the chicken wings in batches a second time for 8 minutes or until the wings are crispy and golden with an internal temperature of 165°F (74°C).
- Melt the butter in a small saucepan. Pour the jerk sauce into the pan and cook for about 5 minutes on low heat.
- Pour the wings and the jerk sauce into a mixing bowl and toss together to coat the wings with the sauce.
- You can serve the wings with ranch dressing for dipping, and carrots and celery as sides.
- To make these jerk chicken wings ahead of time, put them in a freezer container and freeze them after you've twice-fried them. When you're ready to have them, bake them in the oven from frozen at 350° F for about 30 minutes, then coat the wings with the jerk sauce.
- Some people also swear by freezing the chicken wings overnight after frying them once and then twice-frying them from frozen the next day when you're ready to have them.