Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place a 4" perforated metal hotel pan on top of a deep metal hotel pan. You can also place a colander on top of a large bowl.
With gloved hands, open packaging and carefully transfer chicken wings to the perforated pan or colander, allowing the purged liquid to drain into the bottom pan or bowl. Be sure that any surfaces that have come in contact with the chicken or liquid, are thoroughly cleaned and sanitized. Perforated pans or colanders should not be placed into prep sinks.
Once drained, weigh the chicken wings to determine the desired batch size, then transfer chicken to a deep plastic lexan or large mixing bowl.
Evenly distribute the measured amount of Jerk Marinade over the wings. Using gloved hands, massage the Jerk Marinade into the chicken wings ensuring that the wings are evenly coated, marinate ideally overnight or up to 48 hours.
Place wings onto a rack & parchment lined sheet tray. Roast in a preheated 350°F oven for 30 - 40 minutes until caramelized and fat has rendered to achieve slight crispiness. Cool to room temperature.
Place cooked wings into a mixing bowl, add melted butter, jerk seasoning and barbecue sauce, tossing to coat evenly. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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