Crock Pot Jamaican Jerk Wings

• Meat

  • 1/2 cup Your preferred bottled jerk/hot sauce

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 tsp Ginger, powder
  • 1/4 Onion

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne
  • 1/8 tsp Cinnamon
  • 1/2 Red pepper
  • 1/2 tsp Salt
  • 1/2 tsp Sugar, white or brown

• Other

  • 1 Doz chicken wings & drumettes (combination
  • ⅛ tsp Hickory smoke powder *optional*

Found on tammileetips.com

Description

Ingredients

• 1 doz Chicken wings & drumettes (combination)
• ¼ Onion, sliced thinly
• ½ Red pepper, sliced thinly
• ½ tsp Ginger powder
• ¼ tsp Garlic powder
• ¼ tsp Allspice
• ¼ tsp Cayenne
• ½ tsp Black pepper
• ½ tsp Salt
• ⅛ tsp Cinnamon
• ½ tsp Sugar (white or brown, your preference)
• ⅛ tsp Hickory smoke powder *optional*
• ½ C Your preferred bottled jerk/hot sauce

Directions

• Pat dry chicken wings
• Combine all seasonings (except the onion and red pepper) in a bowl
• Sprinkle on the chicken wings, both sides
• Put approximately half of the onion and red peppers on the bottom of the slow cooker bowl
• Add ¼ C of water
• Lay the chicken pieces in a single layer
• Top with the remaining onion and red peppers
• Cook on high for approximately 2 to 2.5 hours.
• Remove the wings and place on a foil or parchment lined baking sheet
• Baste wings with ½ C of your favorite bottled jerk sauce, or bbq sauce and add chili peppers for extra heat. Lastly basting with melted butter will work as well. You simply want them crispy.
• Broil the wings for approximately 3 – 4 minutes or until they are crispy and caramelized
• Enjoy with a dipping ranch and vegetables