Grilled Jerk Bourbon Peach BBQ Wings are the cookout wings that disappear first every single time.
There are wings, and then there are these wings. Smoky, charred, a little spicy from the jerk, and finished with that sticky sweet bourbon peach glaze that melts right into the grill marks. This is the kind of recipe that has people hovering around the grill asking if they’re ready yet.
And the real secret is we’re not standing over the grill all day. Parboiling first locks in tenderness and speeds everything up, so by the time they hit the grill, you’re focused on flavor and getting that perfect finish.
If you’ve ever had wings that looked good but took forever or dried out, this method fixes that. The parboil gets them cooked through quickly and keeps them juicy, drying them after helps the skin actually char, and grilling in zones gives you control so you can sear first and glaze without burning.
For the wings, you’ll need chicken wings, water, onion, chicken seasoning, and an optional bay leaf. For seasoning, use jerk marinade, chicken seasoning, smoked paprika, and all-purpose seasoning. To finish, you’ll use Kinder’s Bourbon Peach BBQ Sauce.
Start by adding your wings to a pot with water, onion, chicken seasoning, and a bay leaf if you like. Bring it to a boil and let them cook for 10 minutes. Drain and pat them completely dry. That step matters because it’s what helps the skin char instead of steam on the grill.
Once dry, season the wings with jerk marinade, chicken seasoning, smoked paprika, and all-purpose seasoning. Let them sit while your grill heats up.
Preheat your grill to medium high, then create two zones. One side should be hot for searing and the other cooler for finishing and glazing.
Place the wings on the hot side and grill for 6 minutes per side until you get that deep color and char. Then move them to the cooler side, baste with Kinder’s Bourbon Peach BBQ Sauce, and cook for another 2 minutes per side until the sauce is sticky and caramelized.
Pile them up, serve hot, and don’t expect leftovers. They’re smoky, sweet, spicy, and exactly what you want at a cookout or on a random weeknight when you want something that feels like a moment.
Don’t skip drying the wings because that’s how you get that char, and always glaze on indirect heat so the sugars don’t burn. If you like extra sauce, brush them one more time right before serving.
Make these Grilled Jerk Bourbon Peach BBQ Wings once and you’ll be the one everyone asks to bring the wings.
Grilled Jerk Bourbon Peach BBQ Wings
Ingredients
To Parboil
- 2 lbs chicken wings
- Water, enough to cover wings in the pot
- 1/2 onion, rough chopped
- 1 tbsp chicken seasoning
- 1 bay leaf, optional
Seasoning
- 1 tbsp jerk marinade
- 1 tbsp chicken seasoning
- 1 tbsp smoked paprika
- 1 tsp all-purpose seasoning
- 1 tbsp Knorr Liquid Seasoning
Finish
- 1/2 –3/4 cup Kinder’s Bourbon Peach BBQ Sauce
Instructions
- Once water is boiling add wings to the water along with onion, chicken seasoning, and bay leaf if using. Add salt is chicken seasoning is unsalted. Bring to a boil and cook for 10 minutes.
- Drain wings once parboiling is finished and pat completely dry.
- In a bowl, coat wings with jerk marinade, Knorr liquid seasoning, chicken seasoning, smoked paprika, and all-purpose seasoning until evenly covered.
- Preheat grill to medium-high, then set up two zones (one hot side for searing, one cooler side for finishing).
- Place wings on the hot side and grill for 6 minutes per side until nicely charred. Close grill when searing.
- Move wings to the cooler side. Baste with Kinder’s Bourbon Peach BBQ Sauce and cook for 2 minutes per side, flipping and basting until sticky and caramelized.
- Remove from grill and serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
