Flavorful Jamaican Jerk Wings
These Jamaican jerk wings feature a spicy, smoky, and sweet glaze that delivers bold Caribbean flavors with crispy skin and juicy meat. Perfect for gatherings, game nights, or a flavorful weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Caribbean
Ingredients
Scale
- 2 pounds chicken wings, fresh and split at the joints
- 1 to 2 Scotch bonnet peppers, seeded for less heat or whole for more heat (can substitute habaneros)
- 3 stalks green onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons brown sugar
- 2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons soy sauce (use tamari for gluten-free)
- Juice of 1 lime
- 2 tablespoons olive oil (can substitute avocado oil)
- Salt and pepper to taste
Instructions
- Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large mixing bowl.
- In a food processor or blender, combine Scotch bonnet peppers, green onions, garlic, ginger, thyme, brown sugar, allspice, cinnamon, nutmeg, soy sauce, lime juice, olive oil, salt, and pepper. Blend until smooth and thick.
- Pour the marinade over the wings and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably a few hours or overnight.
- Preheat the oven to 425°F (220°C) and position the rack in the middle.
- Place a wire rack on a baking sheet and arrange wings in a single layer without crowding.
- Bake wings for 20 minutes, then flip and bake for another 15-20 minutes until skin is golden brown and internal temperature reaches 165°F (74°C). Optionally broil for 2-3 minutes for extra caramelization.
- While wings bake, simmer about 1/4 cup of leftover marinade in a small saucepan over medium-low heat for 5-7 minutes until slightly thickened to make the glaze.
- Toss baked wings in the warm glaze until coated. Serve immediately with lime wedges and fresh herbs if desired.
Notes
Marinate wings at least 30 minutes, preferably overnight for best flavor. Use a wire rack for crispy skin. Simmer leftover marinade to make a safe, flavorful glaze. Adjust heat by seeding or reducing Scotch bonnet peppers. For milder wings, substitute jalapeños or bell peppers. Reheat leftovers in oven to maintain crispiness.
Nutrition
- Serving Size: About 4 wings per se
- Calories: 300
- Sugar: 5
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 1
- Protein: 20
Keywords: Jamaican jerk wings, spicy wings, smoky wings, Caribbean chicken, game day recipe, easy wings, party appetizer