Jerk chicken wings

The cook

1. 01

   Step 1MIX THE RUB

   Combine all the rub ingredients, breaking up any lumps of sugar. Measure out 20 ml of the mixture for the marinade and keep the rest dry in a separate bowl.

2. 02

   Step 2BLITZ THE MARINADE

   Put the garlic, shallots, olive oil, Scotch bonnet, lemon juice, lemon zest and measured rub into a food processor. Blitz to a loose paste, scraping down the sides as needed. Wash your hands and kit thoroughly after handling the chilli.

3. 03

   Step 3GIVE IT TIME

   Coat the wings thoroughly in the marinade, then cover and refrigerate for 24 hours. Keep them on the bottom shelf in a leakproof container. The marinating time is additional to the prep and cooking times.

4. 04

   Step 4BUILD A TWO-ZONE FIRE

   Set up a kettle BBQ with charcoal banked on one side and a drip tray on the other. Settle the temperature at around 150°C with the lid on, measured near the cooking grate. You want gentle indirect heat now and a direct zone for the finish.

5. 05

   Step 5SEASON AND SMOKE

   Lift the wings from the marinade and let the excess drip off. Discard the used marinade. Give the wings a light, even dusting of reserved rub; you do not need to use it all. Add the wood chunk to the lit coals, then arrange the wings over the drip tray with a little space between them.

6. 06

   Step 6COOK GENTLY

   Close the lid and cook indirectly for roughly 55–70 minutes, turning once halfway through. Start checking after 45 minutes. Probe the thickest meat on several wings, avoiding the bone: they must reach at least 74°C before the direct finish. Temperature decides, not the clock.

7. 07

   Step 7CHAR THE EDGES

   Open the vents to wake up the coals, keeping the wings on the indirect side until the fire is lively. Move them over direct heat for about 1–2 minutes per side, turning frequently until the skin is browned and lightly charred. Stay close: that oily coating and sugar can catch quickly.

8. 08

   Step 8REST AND SERVE

   Transfer the wings to a clean platter and rest uncovered for 5 minutes. No tight foil blanket — it traps steam and softens the skin. Serve straight away while the edges still have some bite.