Marc's Jamaican Jerk Dry Rub Wings

Directions

1. Rinse the wings and pat dry with a paper towel.

2. Season both sides of the wings with Caribbean Coast, put on a cooling rack in a tray, and put in the fridge, uncovered for at least four hours.

3. Take the wings out an hour before cooking to come to room temperature.

4. Get your grill/smoker ready for indirect cooking at 250° and smoke the wings for about an hour, until the internal temperature reads 170° (mesquite and/or cherry wood are a great compliment to the wings).

5. Set the wings aside to rest (at least 30 minutes) and set up your grill for high heat searing.

6. Put wings on the grill, directly over the flame for 30 seconds a side to crisp the skin and serve with your favorite dip.