Step 1

For the jerk seasoning, mix all the ingredients together in a bowl

Step 2

You can store it in an airtight spice jar in the pantry

Step 3

Use within 3 months

Step 4

For the passionfruit chile sauce, heat a pot of salted water over medium-high heat and bring to a boil

Step 5

Blanch the peppers for about 10 minutes

Step 6

Remove the peppers and shock them in a bowl of ice water to stop the cooking and retain their bright colors

Step 7

Place the cooked peppers in a blender and add the remaining ingredients, except the avocado oil, salt and black pepper

Step 8

Blend until completely smooth

Step 9

Turn the blender to low and slowly drizzle in the avocado oil

Step 10

Season with salt and pepper to taste

Step 11

For the wings, combine the water, salt, coconut sugar, garlic, coriander, and bay leaf in a medium pot over medium-high heat

Step 12

Bring to a boil and remove from heat

Step 13

Allow to cool

Step 14

Place the wings in a large bowl and pour the brine over

Step 15

Cover and refrigerate overnight

Step 16

If cooking indoors, preheat oven to 450°F

Step 17

If cooking outdoors, build a fire in a fire pit or grill

Step 18

Drain the wings and pat them dry to remove the excess brine

Step 19

Toss them with the oil and jerk seasoning

Step 20

If baking, arrange wings on a sheet tray and bake for 30 minutes until cooked through

Step 21

Move the oven rack to the top shelf and switch the oven to broil

Step 22

Cook a few minutes on each side and allow the wings to get lightly charred and crisp

Step 23

If cooking over a fire or grill, toss the wings in a single layer in a wide grill backet

Step 24

Close the basket and grill directly over the hot coals, turning frequently, for about 20 minutes until cooked through

Step 25

The wings will be charred in spots and crispy but not burned

Step 26

Serve wings with passionfruit chile sauce, sliced red Fresno chiles, and chopped cilantro