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Caribbean Sticky Wings

Caribbean Sticky Wings Russ Crandall

Chef and blogger, Russ Crandall, has done it again! These Caribbean Sticky Wings are a family favorite: sweet and sticky, and call for a delightful summer mealtime gathered around the smoker. 

Caribbean-inspired sticky wings, spiked with a bit of rum for some tropical notes and a little bite.

Russ Crandal

Caribbean Sticky Wings

Recipe & Photos By Russ Crandall | The Domestic Man

4-6 servings | Time: 1 hour | Easy

USWM Shopping List: Chicken Wings, Honey

Chicken Ingredients

  • 3-4 lbs chicken wings
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp ground allspice
  • 1/2 tsp ground ginger

Caribbean Sticky Sauce:

  • 1/4 cup honey
  • 1/4 cup orange juice
  • 2 tbsp rum
  • 1 tbsp Worcestershire sauce
  • 4 sprigs fresh thyme, leaves only
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 2 pinches ground cinnamon
  • Caribbean hot sauce (optional, as desired)


  1. Pat the chicken pieces dry using paper towels, then transfer them to a large mixing bowl. Pour in the olive oil and toss to coat, then sprinkle in the salt, paprika, pepper, all spice, and ginger; mix together using your hands to coat everything evenly.
  2. Conventional grill instructions: Warm up the grill for indirect moderate heat: if using a charcoal grill, bank the coals to one side; if using a gas grill, ignite the burners on one side. Place the chicken on the cool side of the grill and cook until the wings are golden and its skin appears crispy at the edges, about 45 minutes. About halfway through cooking, rearrange the chicken so that the pieces that look more done than others are swapped with the less-cooked pieces.
  3. As the chicken cooks, combine the sauce ingredients in a small saucepan and bring to a simmer over medium-low heat. Simmer until the sauce appears glossy, about 8 minutes, stirring often; remove from heat and set aside.
  4. Place the wings in a large mixing bowl, the pour in half of the sauce and toss to coat. Depending on how sticky you like your wings, add the remaining half of the wings and repeat the process, or serve on the side as a dip.

*** For Caribbean-style hot sauce, any will do. Our recent favorites are Marie Sharp’s sauces, which we discovered during a trip to Belize last year. They are fruity and complex without being overly spicy.

Original Recipe Link:


Russ Crandall

Meet The Chef

A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.

Check out his cookbooks! Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015. His most recent cookbook was released May 1, 2019, The Heritage Cookbook.