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Melissa Hart

Jerk Chicken Wings

Print Recipe
Prep Time 2 hours 35 minutes
Cook Time 1 hour
Total Time 3 hours 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 3 scallions roughly chopped
  • 1 small Scotch bonnet pepper seeded
  • 2 garlic cloves
  • 1 tsp finely grated fresh ginger
  • 1 tbsp fresh lime juice
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp neutral oil
  • 1 tsp brown sugar
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1/2 tsp fine salt
  • 1/4 tsp ground cinnamon
  • 1 tsp neutral oil for rack

Method
 

  1. Blend scallions, Scotch bonnet, garlic, ginger, lime juice, soy sauce, oil, sugar, allspice, thyme, salt, and cinnamon to a thick paste. Coat wings; refrigerate 2 hours.
  2. Scrape off excess paste; arrange on a rack over a tray. Refrigerate uncovered 15 minutes. Both rests are included in prep time.
  3. Heat oven to 400°F; transfer wings to an oiled oven-safe rack over a foil-lined rimmed pan. Bake 25 minutes; turn.
  4. Bake 20 to 25 minutes more. Increase to 425°F for 5 to 8 minutes until edges brown and thickest meat reaches at least 165°F.
  5. Rest uncovered 5 minutes; serve 4 appetizer portions.