This copycat Buffalo Wild Wings Caribbean jerk sauce is just as sweet, tangy, and spicy as the sauce you'll find at their restaurant. Whip up a batch anytime you want that classic flavor.
If you love sauces that explode with flavor, you're going to love this recipe. This sauce is almost indiscernible from the original.
Buffalo Wild Wings Caribbean Jerk Sauce
This was inspired by my copycat Buffalo Wild Wings spicy garlic sauce recipe on this site and pairs well with these amazing air fryer wings.
Ingredients
There are several ingredients to this recipe, but they're almost all spices. You'll find everything you need easily at your local grocery store.
- 2 pounds chicken wings and drumettes (8-12 wings per pound usually, depending on size)
- Butter
- Minced green onion (bulb and light green parts only)
- Water
- Ketchup
- Dark brown sugar
- Apple cider vinegar
- White vinegar
- Frank's cayenne pepper sauce
- Ground black pepper
- Worcestershire sauce
- Lemon juice
- Cayenne pepper
- Parsley flakes
- Cornstarch
- Salt
- Garlic powder
- Thyme
- Onion powder
- Ground cloves
- Ground nutmeg
- Ground allspice
- Rubbed sage
See the recipe card at the end of the post for quantities.
Instructions
With all those spices, you might think this is an involved recipe, but it's not. It only takes three steps.
Step 1: Cook the Onions
Heat the butter over medium-low heat in a saucepan. Then add the minced green onions and cook for a few minutes until softened.
Step 2: Combine the Ingredients
Remove pan from the heat and whisk in the remaining ingredients.
Step 3: Cook the Sauce
Bring the sauce to a boil, then reduce the heat and simmer for 40-45 minutes or until the sauce darkens and thickens.
Hint: Be careful to just soften the onions up and not brown them.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this Buffalo Wild Wings Caribbean Jerk Sauce.
- Margarine - If you don't have butter, you can use margarine.
- Shallots - If you don't have green onions, you can use a shallot.
- Light Brown Sugar - Dark is preferred, but light brown sugar will work.
Variations
Want to personalize this Buffalo Wild Wings Caribbean jerk sauce recipe? Here are some of my tried and true tips for changing up this recipe.
- Topping - Rather than coat wings with it, serve this sauce over chicken, chops, and beef.
- Dipping - Use this as a dipping sauce for other wing recipes or your favorite foods.
If you love recipes like this, you may also enjoy this jerk salmon.
Storage
Store this sauce in an air-tight container for up to a week in the refrigerator.
Tips
I have a few tips here that will help you make this sauce the best it can possibly be and save you some tears in the process - literally.
- Never touch your face when working with hot peppers or pepper sauce.
- Always wash your hand thoroughly after handling peppers or pepper sauce.
- Be sure you don't brown the onions.
- Stir your sauce occasionally as it simmers to prevent sticking.
More Sauce Recipes
Do you like sauces? Here are some recipes you may also like to try.
FAQ
Do you have questions about Buffalo Wild Wings Caribbean jerk sauce? Here are some of the most commonly asked questions about Buffalo Wild Wings Caribbean jerk sauce.
Jerk sauce is a sweet and spicy sauce with heavy tropical flavors.
It will last for about a week in the refrigerator in an air-tight container.
It's a bit of both, actually.
Buffalo Wild Wings Caribbean Jerk Sauce
Ready to get cooking? Remember that you can print this recipe if you would like.
Buffalo Wild Wings Caribbean Jerk Sauce
Equipment
- container with resealable lid
Ingredients
- 2 pounds chicken wings and drumettes (8-12 wings per pound, depending on size)
- 3 tablespoon butter
- 2 tablespoon green onion minced, white and light green parts only
- 1 cup water
- ¾ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoon white vinegar
- 10 tablespoons dark brown sugar
- 2 tablespoon frank's cayenne pepper sauce
- 2 teaspoon ground black pepper
- 2 teaspoon worcestershire sauce
- 2 teaspoon lemon juice
- 1 teaspoon cayenne pepper up to 1 teaspoon more, if desired
- 1 teaspoon parsley flakes dried
- 1 teaspoon cornstarch
- ¾ teaspoon garlic powder
- ½ teaspoon thyme dried
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼-1/2 teaspoon cloves ground
- ¼-1/2 teaspoon nutmeg ground
- ¼-1/2 teaspoon allspice ground
- ⅛ teaspoon rubbed sage
Instructions
- Grab a resealable bag and throw wings inside. Add enough oil to coat and dump on baking sheet covered in tinfoil. Sprinkle wings with salt and pepper. Bake the chicken wings at 400 degrees F for 60 minutes and golden brown.
- Get out and measure your ingredients.
- Melt butter over medium low heat. Add minced green onions and cook for a few minutes, until tender. You don't want the onions to darken their color, just soften.
- Once onions are soft, remove from heat and add water, ketchup, brown sugar, cider vinegar, vinegar, cayenne pepper sauce, pepper, worcestershire sauce, lemon juice, cayenne, parsley, cornstarch, salt, garlic powder, thyme, onion powder, cloves, nutmeg, allspice and sage. Whisk until blended.
- Once incorporated, return saucepan to heat and bring to a boil over medium. Once boiling, reduce heat to low and simmer for 40-45 minutes or sauce darkerns and thickens.
- Cover sauce and allow to cool.
- Store in sealed container inside fridge until needed.
- Serve.
- Remove your chicken wings from the oven and allow them to cool slightly. Place the wings in a a large, heat resistant bowl. Drizzle sauce on wings and toss, if desired, or serve as a dip. Enjoy every bite!
Notes
- Never touch your face when working with hot peppers or pepper sauce.
- Always wash your hand thoroughly after handling peppers or pepper sauce.
- Be sure you don't brown the onions.
- Stir your sauce occasionally as it simmers to prevent sticking.
Stephen says
For me this kind of tasted like what someone might put on meatloaf. However, if you follow all of the directions and then add allspice, cloves, and nutmeg to taste, I got a really good result. Overall I would recommend this recipe, but would increase the above spices to at least 1/4 teaspoon each, if not to 1/2 teaspoon each.
Karin and Ken says
What a difference! I can’t thank you enough! All the best. Karin
Anonymous says
My end result was a little heavy on the ketchup flavor - I increased my allspice, cloves, and nutmeg amounts to taste and ended up with what I felt was more true-to-taste with BWW. That said, the recipe was a great way to get close, and the texture was spot on!
Karin and Ken says
The recipe has been corrected. I hope you’ll try it again. All the best. Karin
Anonymous says
Excellent! My favorite BWW flavor that I can now make at home.
Karin and Ken says
I’m so glad you’re enjoying this recipe! Thank you for letting me know! You made my day. All the best. Karin