Caribbean Jerk Sauce Buffalo Wild Wings Recipe
Caribbean jerk sauce buffalo wild wings is a spicy, flavorful chicken wings that is perfect for a party or game day. This delicious recipe is easy to make and will have everyone asking for seconds!
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Servings: 3 people
Calories: 146kcal
Ingredients
- 3/8 tablespoons of tangy ketchup adding a vibrant burst of tomato flavor to the dish.
- 1/16 teaspoon of fragrant rubbed sage a pinch, contributing a subtle herbal note that adds complexity to the dish.
- 1 pound of succulent chicken wings perfectly seasoned and cooked to perfection, creating a mouthwatering centerpiece for your meal.
- 1 tablespoon of fresh green onion finely chopped to provide a refreshing and aromatic element to the recipe.
- ½ cup of water acting as the base for the flavorful sauce, ensuring a well-balanced consistency.
- 1 tablespoon of Frank's Cayenne Pepper Sauce delivering a fiery kick that ignites the taste buds with its signature heat.
- 1/4 tablespoons of apple cider vinegar infusing a subtle tanginess that complements the other flavors harmoniously.
- 1 tablespoon of zesty white vinegar providing a mild acidity that helps brighten the overall taste.
- 5 tablespoons of dark brown sugar bringing a delightful sweetness that caramelizes and adds depth to the sauce.
- 1 teaspoon of Worcestershire sauce contributing a unique umami taste that elevates the depth of flavors.
- ½ teaspoon of cornstarch acting as a thickening agent to give the sauce a velvety and smooth texture.
- 1/16 teaspoon of aromatic ground allspice a pinch, infusing a warm and slightly sweet flavor that complements the other spices in the recipe.
- ½ teaspoon of fiery cayenne pepper up to ½ teaspoon more if desired, intensifying the spiciness and adding a fiery kick to the wings.
- 1/16 teaspoon of aromatic ground cloves a pinch, providing a hint of spiciness and warmth that adds depth to the sauce.
- ½ teaspoon of fragrant dried parsley flakes imparting a hint of herbal freshness to the dish.
- 1 ½ tablespoons of creamy butter melting into the sauce and imparting a luscious richness to every bite.
- ¼ teaspoon of savory onion powder enhancing the overall umami flavor and providing a subtle aromatic note.
- 1 teaspoon of tangy lemon juice lending a tangy and refreshing note that cuts through the richness of the dish.
- ⅜ teaspoon of aromatic garlic powder infusing a rich and distinctive garlic flavor that complements the other ingredients beautifully.
- ¼ teaspoon of aromatic dried thyme adding a gentle earthiness that complements the savory elements of the dish.
- 1/16 teaspoon of warm ground nutmeg offering a subtle and warm undertone that adds complexity to the overall flavor profile.
- 1 teaspoon of bold ground black pepper adding a robust and peppery flavor that enhances the overall savory profile.
- ½ teaspoon of salt bringing out the natural flavors of the chicken wings and harmonizing the other seasonings.
Instructions
- Preheat the oven to 375 degrees F. Place chicken wings on a baking sheet lined with parchment paper or foil. Sprinkle salt and pepper. Then, bake in the preheated oven for 60 minutes or until golden brown.
- While the chicken is baking, begin preparing the sauce by melting butter over medium heat in a large skillet. Once melted, add green onion and stir often. Saute for 3-4 minutes until the onions have softened.
- Add ketchup, water, cayenne pepper sauce, apple cider vinegar, white vinegar, dark brown sugar, and lemon juice. Stir to combine and simmer over low heat for 10 minutes while stirring occasionally.
- Add in the ground black pepper, Worcestershire sauce, cornstarch, cayenne pepper, parsley flakes, onion powder, garlic powder, thyme, nutmeg salt cloves rubbed sage, and allspice. Stir until everything is combined.
- Increase heat to medium-high and bring the mixture to a low boil. Continue to cook for 5-7 minutes stirring often until it has thickened and reduced in volume by about half.
- Remove the sauce from the heat and let cool slightly before serving.
Notes
• You can adjust the level of spiciness by adding more or less cayenne pepper.
• The sauce will thicken as it cooks, so you may need to add a bit of water if it starts to get too thick.
• For best results, baste the wings in the sauce at least twice during baking.
• If you want to make the sauce ahead of time, it will keep in an airtight container in the refrigerator for up to a week.
