Jamaican Jerk Chicken Wings

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
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If you're looking to spice up your culinary repertoire, these Jamaican Jerk Chicken Wings are just the ticket. Packed with flavor and a hint of heat, they're perfect for a backyard barbecue or a cozy indoor feast. This recipe brings the vibrant taste of the Caribbean right to your plate.

Ingredients for Jamaican Jerk Chicken Wings

Chicken wings are the star here, serving as the perfect canvas for the jerk marinade. The combination of spices and aromatics transforms them into something special. Olive oil helps to blend the marinade and keeps the wings moist. Soy sauce adds a salty and umami depth. Lime juice brings freshness and a zesty kick. You'll find brown sugar balances the heat and adds a subtle sweetness.

The magic of jerk seasoning lies in its spices: allspice provides a warm, fragrant foundation, while thyme adds an earthy note. Cinnamon and nutmeg contribute a hint of warmth and sweetness. Cayenne pepper and black pepper are there to give it a kick, perfectly balanced by a bit of salt. Garlic and scallions bring aromatic depth, and the habanero pepper adds fiery heat — adjust the amount to suit your taste.

Tips & Tricks

  • For a milder version, use only half the habanero pepper.
  • If you don’t have a grill, bake the wings in the oven at 400°F for about 30-35 minutes.
  • For extra crispy skin, pat the wings dry before marinating.

Serving Suggestions

These wings pair beautifully with a crisp coleslaw or a fresh green salad. A side of coconut rice or plantains would enhance the Caribbean theme. For dipping, a cooling ranch or blue cheese sauce can balance the heat.

Frequently Asked Questions

Can I use another type of pepper?
Yes, you can substitute the habanero with a milder pepper like jalapeño for less heat.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven to keep them crispy.

Jamaican Jerk Chicken Wings Recipe Walkthrough

Start by blending the marinade: add the olive oil, soy sauce, lime juice, brown sugar, and all the spices into a blender. Don’t forget the garlic, scallions, and habanero pepper. Blend until everything is smooth and well combined.

Once your marinade is ready, place the chicken wings in a large bowl. Pour the marinade over them, making sure each wing is well coated. It’s a hands-on job, but it ensures all the flavors soak in. Cover the bowl and let it sit in the fridge for at least 2 hours — overnight is even better for deeper flavor.

When you’re ready to cook, preheat your grill to medium-high heat. Place the wings on the grill, keeping an eye on them and turning occasionally. Grill for about 20-25 minutes until they're cooked through and have a nice char. The key is to let them get crispy without burning.

Once off the grill, give them a few minutes to rest — this helps the juices settle, making them even more delicious.

Why You'll Love This Recipe

  • Bold, complex flavors with a touch of heat.
  • Simple to prepare, yet impressive enough for guests.
  • Perfect for grilling enthusiasts.
  • Marinated overnight, resulting in juicy and tender wings.

Ingredients

2 lbs chicken wings
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp lime juice
2 tsp brown sugar
1 tbsp ground allspice
1 tsp dried thyme
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp salt
4 cloves garlic, minced
2 scallions, chopped
1 habanero pepper, seeded and chopped

Step-by-step Instructions

1. In a blender, combine olive oil, soy sauce, lime juice, brown sugar, ground allspice, dried thyme, cinnamon, nutmeg, cayenne pepper, black pepper, salt, garlic, scallions, and habanero pepper. Blend until smooth.
2. In a large bowl, toss the chicken wings with the jerk marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat your grill to medium-high heat.
4. Grill the wings for 20-25 minutes, turning occasionally, until they are cooked through and have a nice char.
5. Remove from grill and let rest for a few minutes before serving.

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