Brown Sugar Jerk Wings


  1. Preheat grill on high heat.
  2. In small food processor, combine Scotch bonnet peppers/habaneros, white onions, green onions, salt, garlic, allspice, thyme, ginger, nutmeg, brown sugar and cinnamon. Add 2 tablespoons oil, and process until a smooth paste.
  3. In small bowl, whisk 1 tablespoon paste into barbecue sauce. Spread remaining paste over pork wings, and let stand at room temperature for 30 minutes.
  4. Brush pork wings with remaining oil, and gently season with salt and pepper.
  5. Grill pork wings until lightly charred and meat thermometer inserted nearest bone registers to 165°F, approximately 18 to 20 minutes.
  6. Transfer pork wings to platter, and serve with sauce on the side.


Recipe by Chef Mychael Bonner • Chef Partner, Lettuce Entertain You – Chicago, IL


  • Smithfield® Smoke’NFast KC Wild Wings
  • 2 Scotch bonnet peppers, or habaneros
  • 1 medium onion(s), white, peeled, roughly chopped
  • 2 onion(s), green, chopped
  • 1 tsp salt
  • 3 garlic, clove(s), peeled
  • 1 tp allspice
  • 3/4 tsp dry thyme
  • 3/4 tsp ginger, ground
  • 1/4 tsp nutmeg
  • 1 tbsp sugar, brown
  • 1/4 tsp cinnamon
  • 1/4 cup oil, canola, divided
  • 1 cup BBQ sauce, Memphis-style
  • salt and pepper, to taste