These were the most delicious wings I have ever made. I could not believe that they turned out crispy on the outside, tender on the inside. Yummy !! My husband loved them, great snack while he watched the World Series.

If I could give these wings 6 stars, I most certainly would. They are wonderfully tender and delicious; I love the flavor of jerk (don't make these if you don't have this spice mixture!) especially combined with green onion and jalepeno. Short of a trip to Jamaica, well, nothing could be more IRIE on a chilly Minnesota day......or on a warm one, for that matter!

These were very good wings. I couldn't believe how moist and tender they were! I only had one pound of wings, so I followed the conversion for 2 servings. I didn't have any green onions, so I just left that out. And I only let it marinate for about two hours. I served this over white rice with raisins cooked in-this gave a little balance to the spice. I was not expecting it to be very spicy, due to other reviews, and they were right. But my husband and I found it a unique, flavorful burn. I suggest liberally adding salt once it is on your plate. I will definitely make this again. Thanks!

These were not as "kickin" as I hoped they would be. Marinaded them overnight in the pasty marinade, but they were still very bland. They smelled great cooking and the little bit of flavor they did have was very good. I don't know how to rescue these. Maybe some vinegar in the marinade to help it penetrate?

These wings were out of this world. Very easy to make. Loved the longer cooking time at lower temperature. Managed to hide a few for reheating the next day...even better. Thanks for a great recipe.

Why settle for commercial "finger-lickin' good" when you can have these? Absolutely fantastic, and not too spicy for us. Because I didn't have jerk seasoning blend on hand, I added jerk flavours to the dip. The ingredients that went into the blender were all the above plus one onion, 2 1/2 tsp. thyme, 2 tsp. allspice, 2 tsp. black pepper, 1/2 tsp. cinnamon, 1/2 tsp. cayenne, and salt instead of the jerk seasoning blend. While the flavour was out of this world, the other revelation was the long cooking at a lower temperature. Usually I make my wings at a higher temp for a shorter time, and while they're good, the texture was much better this way: crispy on the outside, and meltingly tender on the inside. I'll never cook wings at a higher temp ever again.