If you’ve been enjoying chef Adrian Forte’s Yawd cookbook as much as we have, you know that cooking with jerk seasonings is nothing new to the talented Toronto-based Top Chef Canada alum. 

Forte was recently challenged by the folks at Canadian Turkey to put a creative turkey-centric spin on one of his classic dishes, and after seeing the result, we wasted no time adding the grilled Jamaican jerk turkey wing recipe to our summer repertoire.

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“They're easy, delicious, and a fun spin on the classic BBQ wings. A perfect dish for the summer if you're entertaining or just looking to mix it up,” says Forte. 

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.

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