Jerk Chicken Wings
Get ready to spice up your appetizer game with these bold and flavorful Jerk Chicken Wings! Marinated in a zesty blend of aromatic scallions, fiery Scotch bonnet peppers, and warming spices like allspice, cinnamon, and nutmeg, these wings are the perfect balance of heat, sweetness, and savoriness. A splash of lime juice and soy sauce adds a tangy, umami kick, while a touch of brown sugar rounds out the flavor. Baked to perfection with a crispy, slightly charred exterior, these wings are as easy to prepare as they are delicious. Whether you’re hosting a game day party or craving a taste of the Caribbean, these jerk chicken wings serve up authentic island vibes in every bite. Don’t forget to garnish with lime wedges and fresh scallions for the ultimate finishing touch!
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Recipe Information
Ingredients
- 2 lbs chicken wings
- 4 stalks scallions
- 3 whole garlic cloves
- 1 tbsp fresh ginger
- 2 whole Scotch bonnet peppers
- 1 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 tsp ground allspice
- 1 tsp dried thyme
- 0.5 tsp ground cinnamon
- 0.5 tsp nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp water
Instructions
Rinse and pat dry the chicken wings with a paper towel. Place them in a large mixing bowl.
In a blender or food processor, combine scallions, garlic, ginger, Scotch bonnet peppers, soy sauce, lime juice, brown sugar, ground allspice, thyme, cinnamon, nutmeg, salt, black pepper, olive oil, and water. Blend until a smooth marinade forms.
Pour the marinade over the chicken wings in the bowl. Toss to coat the wings evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to let the flavors penetrate the meat.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Arrange the marinated chicken wings in a single layer on the wire rack. Reserve any leftover marinade.
Bake the chicken wings in the preheated oven for 20 minutes. Then, flip the wings and brush them with the reserved marinade.
Continue baking for another 15-20 minutes, or until the chicken wings are fully cooked and have a lightly charred, crispy exterior. The internal temperature of the wings should reach 165°F (74°C).
Remove the chicken wings from the oven and let them rest for 5 minutes before serving.
Serve hot alongside your favorite dipping sauce or garnish with lime wedges and chopped scallions for an authentic finish.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 552 mg | 12% | |
*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.
