Jamaican Smothered Jerk Turkey Wings

Add turkey wings to steel bowl.

Combine jerk paste, neutral oil caramel browning and mix well until wings are coated evenly.

Allow to marinate for 6 hours or overnight for best results.

Preheat the BBQ to 375 °F.

Place marinated wings on the BBQ and cook for 5 minutes on each side.

Remove turkey wings from the BBQ and place in a casserole dish.

Pour poultry stock over the turkey wings, then place an equal sheet of parchment on top.

Follow up by covering the casserole dish with a sheet of aluminum foil paper.

Place the casserole dish on the BBQ, cover and allow wings to braise for 25 minutes or until they reach an internal temperature of 165 °F.

After cooking time has elapsed, remove casserole dish from the BBQ, set the wings aside and reserve.

Pour your braising liquid into a saucepan and boil on high heat.

Once the braising liquid has reduced by half, remove the saucepan from the heat source and fold in 1 stick of diced or cubed butter.

Once butter has been incorporated, use jerk “gravy” to smother the wings and serve immediately over cooked white rice or mashed potatoes.