Jerk Chicken Wings

Recipe GLPRb88a667ab6eb52

Caribbean

Appetizer

720 min

Servings: 6

Oven

SNAP eligible

Succulent chicken wings marinated in a vibrant blend of Scotch bonnet chiles, aromatic spices, and fresh herbs, then roasted until tender and caramelized. This Caribbean-inspired dish features bold flavors from jerk seasoning with warmth from allspice, cinnamon, and nutmeg.

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Ingredients

1 small onion, roughly chopped

3 scallions, roughly chopped

4 large garlic cloves, roughly chopped

3 Scotch bonnet or habanero chiles, stemmed and seeded

1/4 cup fresh lime juice

3 tablespoons olive oil

2 tablespoons soy sauce

1 1/2 tablespoons salt

1 tablespoon packed brown sugar

1 tablespoon fresh thyme leaves

2 teaspoons ground allspice

2 teaspoons black pepper

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

3 pounds whole chicken wings

Directions

Combine the chopped onion, scallions, garlic, and seeded chiles in a food processor. Pulse until finely minced.
Add the lime juice, olive oil, soy sauce, salt, brown sugar, thyme, allspice, black pepper, nutmeg, and cinnamon to the processor. Blend until a smooth, cohesive paste forms.
Place the chicken wings in a large bowl. Pour the jerk marinade over the wings and toss thoroughly to coat every piece evenly.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours, preferably 24 hours, to allow the flavors to penetrate the meat.
Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper.
Arrange the marinated wings on the prepared baking sheet in a single layer, spacing them apart. Pour any remaining marinade over the wings.
Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the wings are golden brown and crispy on the outside and cooked through to an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving. The wings should be tender and well-caramelized.