Jerk Chicken Wings with Yoghurt Garlic Dip

Prep30 min
Cook15 min
Total45 min
Servings1
LevelLaag

The story

About this recipe

Jerk Chicken Wings, spicy, sweet, sour, salty. All the flavours come together in this simple but very tasty recipe. We use the Exodust Caribbean jerk rub to marinate the chicken, you can also apply this rub dry, but this marinade with lime juice is even more delicious.

What you need

Ingredients

1chicken wings (or 1 large)
1drumette (half wing)
1tablespoon Exodust Caribbean jerk rub
1tbsp lime juice
2cloves garlic, chopped.
salt to taste
100mlfull-fat yoghurt, or Greek yoghurt
1teaspoon BBQ Booster garlic
a bit of fresh chives

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Mix the Jerk seasoning, lime juice, garlic and salt in a large bowl.
Add the chicken wings to the marinade and marinate for at least 30 minutes up to max 1.5h
Place the marinated chicken wings on the direct zone of the BBQ until golden brown at a temperature of 190/200 degrees, optionally let them continue cooking on the indirect part of the BBQ.
Add a handful of smoking wood chips to taste, throw these dry through the grate so you immediately get a nice smoky aroma
Serve the chicken wings immediately with a garlic dip, and garnish with some finely chopped chives, on for example a nice serving board from Style de Vie. Enjoy!
Put the yoghurt in a bowl, chop the fresh herbs and mix with Garlic and Garlic BBQ Booster. Let the flavours marinate for half an hour.

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