Rasta Rub Jerk Chicken Wings
If you can’t get to Jamaica, try our crispy, spicy & sweet Rasta Rub chicken wings with an easy jerk butter sauce!
- Hook’s Rasta Rub & H-Town AP Rub
- 24 Chicken Wings (separated into drums and flats
- 1/4 Cup Kosher Salt
- 1/4 Cup Pickle Juice
- 3 TBS Hot Sauce
- Cooking Oil (peanut oil or olive oil)
- 1 Cup Cornstarch
- 1 Stick (1/2 Cup) Butter
- Thermoworks Thermapen or Square Dot
- Dutch Oven, Deep Frying Pan or Blackstone Griddle fryer attachment
- Small Sauce Pot
- 2x Large Bowls for the dredge & for tossing wings
- Jumbo Zipper Bags or Large Stock Pot (for brining)
- Measuring spoons and cups
- Tongs or Stainless Steel Skimmer
- Cookie Sheet lined with paper towels
- (Optional) Cooling Rack
- Sharp Knife
- Meat Cleaver
- Cutting Board (not wooden)
- Paper Towels
- Food Safe Powder-Free Gloves
- Plates and a Serving Dish
- On a cutting board, separate whole wings into drums and flats using a meat cleaver or sharp knife. (PRO TIP: Normally, you’d discard the wing tips, but some people prefer to save and freeze them to eventually use to make a chicken stock)
- Place separated chicken into a large stock pot or zipper bag.
- Add kosher salt, pickle juice and hot sauce to pot or bag & gently toss making sure to coat evenly.
- Add enough water to cover the wings, then cover pot or close bag and let sit in the brine for 2-24 hours (the longer the better flavor penetration).
- After brining, remove all chicken to a bowl, patting dry with a paper towel. (PRO TIP: You’ll be frying these wings and WATER is the enemy of HOT frying oil, we don’t want you to get burned by hot oil, so don’t skip this step).
- Season wings with 3-4 TBS of our H-Town AP, add in the cornstarch & toss making sure to coat evenly. If you need more cornstarch, you can add it now along with the seasoning. Let the dredge set up while heating the oil..
- In a frying pan or fryer attachment, pour in 2 inches of cooking oil. Set heat to medium and check temperature every couple of minutes getting it to 350 degrees for optimal frying. You can be sure to have accurate temperature reading while using the Thermoworks Thermapen ONE or Square Dot using the temperature probe poked into the oil. (PRO TIP: An old chef’s trick is to use a pinch of flour dropped in or the end of a wooden spoon handle dipped into the oil. If the flour starts to sizzle or bubbles form around the handle, then the oil is ready to fry).
- We highly recommend frying in batches of 6-8 wings as this will allow more space for the wings to crisp up without elbowing the others for space. It will also help keep the oil level lower as the meat displaces the oil as it frys.
- Gently “drop” wings into hot oil away from you so to not get burned (with the splash going backward).
- Fry wings for 5-8 minutes, turning every so often using tongs or a skimmer until golden brown and 170-180 degrees F internal temperature. You can check the temperature with an instant read thermometer like the Thermoworks Thermapen One or Thermopop.
- When the wings are done, remove to a paper towel-lined pan. If you have a cake cooling rack, you can place that over the paper toweled pan to let the excess oil drip off. Then fry another batch of wings.
FOR JAMAICAN JERK BUTTER
- As the last batch starts to cook, in a small sauce pot, add 1/2 cup (stick) of butter and our Rasta Rub to taste.
- Melt over medium heat and stir to combine, making sure not to over-cook the butter.
- In a large bowl, add the fried chicken, butter sauce and more Rasta Rub, then gently toss to coat Chicken with the butter sauce & seasoning mixture.
- Pour onto your serving dish of choice or eat directly from the bowl!