Jamaican Jerk Chicken Wings
These boldly flavored chicken wings are marinated in a fiery and aromatic jerk seasoning paste made with Scotch bonnet peppers, allspice, thyme, and warm spices. Grilled or baked to perfection, they deliver an authentic taste of Jamaica with smoky, spicy, and slightly sweet notes.
Fiery and aromatic Jamaican jerk chicken wings marinated in a bold blend of Scotch bonnet peppers and warm spices.
Nutrition per serving
Ingredients
Protein
Marinade
Instructions
Make the Jerk Marinade
Combine the Scotch bonnet peppers, garlic, allspice, thyme, soy sauce, brown sugar, and oil in a blender or food processor. Blend until a smooth paste forms. Taste carefully and adjust seasoning if needed. The marinade should be intensely fragrant and spicy.
Marinate the Wings
Pat the chicken wings completely dry with paper towels. Place them in a large zip-lock bag or bowl and pour the jerk marinade over them. Toss thoroughly to coat every piece. Seal and refrigerate for a minimum of 4 hours, preferably overnight for maximum flavor penetration.
Preheat and Prepare
Remove the wings from the refrigerator 30 minutes before cooking to take the chill off. Preheat your oven to 220 degrees Celsius or heat a grill to medium-high. Line a baking sheet with foil and place a wire rack on top if baking.
Cook the Wings
Arrange the wings in a single layer on the wire rack or grill grates. Bake for 35 to 40 minutes, flipping once halfway through, until the skin is charred at the edges and the internal temperature reaches 74 degrees Celsius. If grilling, cook for 10 to 12 minutes per side.
Rest and Serve
Allow the wings to rest for 5 minutes before serving. This lets the juices redistribute throughout the meat. Serve with a cooling side such as mango salsa, coleslaw, or rice and peas to balance the heat.
Substitutions
Common mistakes
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