Go Back
chicken wing flats and drumettes with browned skin and a thin dark speckled jerk-spice coating on an ordinary plate, with no sticky glaze, rice or fresh garnish
Melissa Hart

Jerk Chicken Wings

A thick jerk marinade brings allspice, thyme, ginger and Scotch bonnet heat to wings that finish in the oven. Scrape off the excess before baking. The flavor should stay against the meat, but a heavy wet layer would steam the skin and blacken before the wings were cooked through. A short uncovered refrigerator rest after draining helps the surface dry, and the final high-heat minutes brown the edges without needing a sweet finishing sauce.
Print Recipe Pin 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 into a thick paste. Coat wings and refrigerate for 2 hours.
  2. Scrape away excess paste and arrange wings on a rack over a tray. Refrigerate uncovered for 15 minutes; both refrigerator rests are included in prep time.
  3. Heat the oven to 400°F and transfer wings to an oiled oven-safe rack over a foil-lined rimmed pan. Bake for 25 minutes, then turn.
  4. Bake for 20 to 25 minutes more, then increase heat to 425°F for 5 to 8 minutes until browned at the edges and at least 165°F in the thickest meat.
  5. Rest uncovered for 5 minutes and serve as 4 appetizer portions.