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That's the Jerk sauce I use as well and it's fantastic.
For wings put them on your top rack of the new and cook them on low for about an hour flipping them every 15mins or so. The skin will be crispy like you deep fried it but the meat will still be nice and juicy.
I make a good cedar plank salmon as well, just coat it in honey mustard and brown sugar and tastes fantastic when it's done
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