Chef Red Browns game recipe: Jerked Wings

Cleveland Brown’s Jerked Chicken Wings

So looking for a recipe that represents Cleveland, I scratched my head a little. Since the Midwest is a meat and potatoes area, I didn’t want to go the easy route.  I wanted to find something truly unique.  Finally I found out that they serve jerked chicken wings at their stadium in Cleveland.  So I developed my own special Cleveland Brown’s Jerked Chicken Wings to compliment the ones that they serve in Cleveland.  These wings give a Caribbean flavor with a little heat.  The dipping sauce helps to cool the heat and add some sweetness.


Jerked Wings:

  • 5 pounds – Jumbo Chicken Wings
  • 5 tablespoons – vegetable oil
  • 1 Spanish onion chopped
  • 1 green onion chopped
  • ½ pepper diced Habenero Pepper
  • 1 clove fresh garlic
  • 1 pinch thyme
  • 1 tablespoon red wine vinegar
  • 1 teaspoon light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • 1 pinch ground nutmeg
  • ¼ teaspoon allspice
  • ½ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1 pinch black pepper

Mango-Coconut Dipping Sauce:

  • 2 mangoes, peeled, pitted, and cut into 1-inch chunks
  • 3/4 cup coconut milk
  • 2 tablespoons fresh lime juice


Combine all jerk marinade ingredients in a bowl and let stand at room temperature for 10 minutes. Transfer the marinade into a food processor or blender and puree until smooth.  Add the chicken wings to the Jerk Marinade in a large plastic bag or a couple.  Marinade the wings overnight.

Add all Mango-Coconut dipping sauce ingredients into a blender and puree until smooth.  Remove and refrigerate overnight until needed.

After the chicken wings have marinated over night, re-season with a little salt and pepper.  Preheat oven to 325 degrees.  Place wings on a couple of greased baking sheets.  Place in the oven for 20-25 minutes.  The goal here is not to fully cook the wings but to par bake them.  Place the wings in a container and take them to your destination.

Once at your destination heat the grill to medium and lightly oil the grates before putting the wings on. Grill each wing should take 8-10 minutes, 4-5 minutes per side. Remove the wings from the grill and serve with Mango-Coconut dipping sauce.

*This recipe yields 6-8 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Tailgating with attitude.”

Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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