Double-Fried Jerk Chicken Wings

September  4, 2019
Photo by Meals by Mavis
Author Notes

These jerk chicken wings are made using the double frying method. The wings are first fried at a lower temperature to get the inside nice and juicy. They are completely cooled and then fried a second time at a higher temperature for a crispy, restaurant worthy exterior. The wings are then coated with homemade Jamaican jerk sauce to add a delicious, spicy flavour. —Meals by Mavis

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Makes 2 lbs
  • 2 pounds chicken wings
  • 1/3 cup jerk sauce (recipe link:
  • 1 teaspoon salt
  • 1 teaspoon butter
  • 1 liter vegetable or canola oil (for frying)
In This Recipe
  1. Heat the oil to 250°F (120°C) in a large heavy bottomed pot or a deep fryer.
  2. Place a cooling rack on top of a flat baking pan like a cookie sheet and set aside near the fryer.
  3. Season the chicken wings with the salt, then fry them in the oil in batches for 8 minutes each batch.
  4. Remove the chicken wings from the oil after 8 minutes and place them on the cooling rack. Let the wings cool completely, about 15 minutes.
  5. Heat the oil to 350°F (175°C) and fry the chicken wings in batches a second time for 8 minutes or until the wings are crispy and golden with an internal temperature of 165°F (75°C).
  6. Melt the butter in a small saucepan. Pour the jerk sauce into the pan and cook for about 5 minutes on low heat.
  7. Pour the wings and the jerk sauce into a mixing bowl and toss together to coat the wings with the sauce. Serve with ranch dressing as a dipping sauce.

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