How to Make Jerk Chicken Wings - A Step-by-Step Guide

If you're a fan of bold, spicy flavors, then you're going to love this recipe for Jerk Chicken Wings. This Jamaican-inspired dish is packed with layers of heat and savory goodness, making it the perfect addition to any party or gathering. Whether you're hosting a summer barbecue or just looking to switch up your weeknight dinner routine, these wings are sure to be a hit with everyone who tries them.

The star of this dish is the jerk seasoning, which is a fiery blend of spices and arom...

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Ingredients

  • ½ yellow onion, chopped
  • 3 habanero peppers, seeded and chopped
  • ½ cup green onions, sliced
  • ⅓ cup lime juice
  • 3 tablespoons soy sauce
  • 6 cloves garlic
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground allspice
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly grated nutmeg
  • 3 pounds chicken wing drumettes
  • cooking spray

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 8 hrs 5 mins
  • Total Time: 9 hrs 10 mins
  • Servings: 6

  • Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.
  • Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.
  • Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.
  • Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.
  • Nutrition

    253 cal.

    • Total Fat: 16g
    • Saturated Fat: 4g
    • Cholesterol: 48mg
    • Sodium: 1463mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 17g
    • Vitamin C: 11mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 244mg