Buffalo Wild Wings Caribbean Jerk Sauce
This copycat Buffalo Wild Wings Caribbean jerk sauce is as spicy, sweet, and earthy as the original. It's easy to make and so good!
Servings: 6
Calories: 305kcal
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.
Nutrition
Calories: 305kcal | Carbohydrates: 30g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 683mg | Potassium: 309mg | Fiber: 1g | Sugar: 27g | Vitamin A: 466IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg