Ingredients

• 3 lbs Chicken Party Wings
• 1 cup Jerk Seasoning/Paste
• 4 tbsp Garlic, minced
• 4 tbsp Ginger, minced
• 3 tbsp Neutral Oil
• 1/2 cup Hot Honey, such as Mike’s
• 1/2 cup Jerk BBQ Sauce, plus more to serve
• 1/4 cup Scallion, sliced on bias
• 15 Cilantro Leaves

For the sauce:

• 6 tbsp Jerk Seasoning/Paste, such as Walkerwood’s
• 2 cups Yellow Onion, diced
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 1 3/4 cup Ketchup
• 1/2 cup Brown Sugar
• Neutral Oil, as needed
• Kosher Salt, such as Diamond Crystal, as needed

1. Combine jerk seasoning, ginger, garlic, and oil in a blender and process until smooth.
2. Place the chicken in a large bowl and toss with the blended mixture. Place the chicken in a large ziplock bag and seal the bag, pushing out as much air as possible. Transfer to the refrigerator for up to 48 hours - longer is better.
   * if able, for the last 24 hours arrange the wings on a rack over a lined baking sheet. This will allow the skin and marinade to dry out before roasting, resulting in a crispier skin
3. While the chicken is marinating, make the Jerk BBQ Sauce: Heat the oil in a medium pot over medium heat. When it shimmers, add the GGP and onions. Sauté until the onions start to become translucent, about 5 minutes. Add the remaining ingredients and bring to simmer over medium heat; simmer gently, uncovered, for 1 hour, stirring frequently to prevent sticking and burning. The sauce should be thick, glossy, and deep red. Remove from the heat and let cool slightly then transfer to a blender and process on high until smooth. Transfer to a container to cool then reserve in fridge until ready to serve.