Jerk Chicken Wings
Recipe GLPR5cc39f2304e6ac
Smoky and spicy Caribbean-inspired chicken wings marinated in a vibrant jerk seasoning paste made with scallions, garlic, thyme, allspice, and hot chiles. The wings are roasted until crispy and golden, delivering bold island flavors with a perfect balance of heat and depth.
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Ingredients
12 scallions, tops and bottoms trimmed and chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped
1/4 cup red-wine vinegar
2 tablespoons fresh thyme leaves
4 teaspoons ground allspice
Coarse salt to taste
Ground black pepper to taste
6 pounds chicken wings, cut in half at the joint (drumettes and flats separated)
Lime wedges for serving
Directions
Combine the chopped scallions, garlic cloves, bay leaves, habanero or jalapeno chiles, red-wine vinegar, fresh thyme leaves, and ground allspice in a food processor or blender.
Pulse until the mixture forms a thick, coarse paste. Season the paste with coarse salt and ground black pepper to taste.
Place the chicken wings in a large bowl. Add the jerk paste and toss thoroughly, ensuring each wing piece is well coated with the marinade.
Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the chicken.
Preheat the oven to 425°F (220°C). Line two large baking sheets with foil or parchment paper.
Arrange the marinated chicken wings in a single layer on the prepared baking sheets, spacing them evenly.
Roast for 35 to 40 minutes, stirring halfway through, until the wings are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Transfer the roasted jerk chicken wings to a serving platter and serve immediately with lime wedges on the side.
