Caribbean Jerk Chicken Wings
Get ready to spice up your snack game with these irresistible Caribbean Jerk Chicken Wings! Bursting with bold island flavors, this recipe combines the heat of scotch bonnet peppers, the warmth of allspice, cinnamon, and nutmeg, and the brightness of fresh lime juice for an authentic taste of the Caribbean. Marinated overnight in a rich blend of aromatic scallions, garlic, thyme, and ginger, these wings are then baked to golden perfection or grilled for a smoky char. Perfect for game days, barbecues, or family gatherings, these wings pair beautifully with a tangy dipping sauce and a squeeze of lime. Whether you're a spice enthusiast or simply looking to elevate your appetizer spread, these tropical-inspired chicken wings will be your new favorite crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds chicken wings
- 3 stalks scallions
- 4 large garlic cloves
- 2 tablespoons fresh thyme leaves
- 1 inch piece fresh ginger
- 1 whole scotch bonnet pepper (or habanero)
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 teaspoon allspice
- 0.5 teaspoons cinnamon
- 0.5 teaspoons nutmeg
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Clean the chicken wings and pat them dry with a paper towel.
In a blender or food processor, combine scallions, garlic, thyme, ginger, scotch bonnet pepper, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, olive oil, salt, and black pepper. Blend until smooth to create a marinade.
Place the chicken wings in a large resealable bag or bowl and pour the marinade over them. Ensure the wings are fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 400°F (200°C) or prepare a grill to medium heat if grilling.
For baked wings, line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings on the rack in a single layer, allowing the excess marinade to drip off. Bake for 40 minutes, turning halfway through, until the wings are golden brown and the internal temperature reaches 165°F (74°C).
For grilled wings, oil the grill grates and place the wings on the grill. Cook for about 15-20 minutes per side, basting occasionally with leftover marinade, until the wings are well-charred and cooked through.
Remove the wings from the oven or grill and let them rest for 5 minutes.
Serve hot with your favorite dipping sauce and lime wedges on the side.
Nutrition Facts
Calories |
3085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 53.9 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 7915 mg | 344% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 23.4 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 368 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2379 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
