The Grimoire: Jerk Druid Chicken Wings

The Grimoire: Jerk Druid Chicken Wings

The king of wing seasonings.

Blended by western druids and perfected in the street, Jerk Druid is the wing rub that keeps the party going. Allspice, thyme, Scotch Bonnet and brown sugar give that unmistakable jerk warmth, sweet, aromatic and just hot enough.

What you'll need

• 1 kg chicken wings
• 1 tbsp olive oil
• A dash of Worcestershire sauce
• Jerk Druid, generously
• BBQ sauce, to glaze

The method

1. Toss the wings with the oil and a dash of Worcestershire.
2. Coat heavily with Jerk Druid and marinate at least an hour, ideally overnight.
3. Cook through, around 200°C fan for 35–40 minutes, or over the BBQ, turning, until cooked and charring at the edges.
4. Brush with BBQ sauce and return to the heat for a few minutes until sticky and glazed.

Sage's tips

• Works just as well on chicken thighs or pork.
• Cool it down with a lime-and-yoghurt dip if the Scotch Bonnet bites harder than expected.

Jerk Druid — 80g · Medium · The king of wing seasonings! · Contains: Mustard. [Add to cauldron →]