Jamaican Jerk Chicken Wings
These chicken wings are spicy, sweet and full of tropical flavour!
Equipment
- Blender or food processor
- Chopping board
- Sharp knife
- Baking tray and rack
- Spice grinder
Ingredients
- 20 chicken wings drums and flats
The Marinade
- 4 scotch bonnet
- 5 spring onion
- 1 yellow onion
- ½ red onion
- 1 bulb garlic
- 1 thumb size piece of ginger
- ¼ cup white wine vinegar
- ¼ cup soy sauce
- ¼ cup sunflower oil
- 2 tbsp pimento seeds ground
- 2 tbsp brown sugar
- 1 tbsp black pepper
- 1 tsp salt
- 1 tsp all purpose seasoning
- 7 sprigs fresh thyme leaves only
Instructions
The Jerk Marinade
- Grind the pimento berries to a smooth powder and set aside.
- Wash the spring onion, chillies and fresh thyme and remove the stalk and ends and add to the blender or food processor.
- Peel and chop the onion into quarters and add to the blender or food processor. Also peel the garlic and ginger and add to the cup.
- Add all the liquid components to the blender cup and the ground all spice and the seasoning and simply blend until you have your desired consistency.
Jerk Chicken Wings
- Wash and dry your chicken wings. Remove the wing tip and use a meat cleaver to separate the drums from the flats.
- Add the wings to a bowl or ziplock bag and add a generous amount of marinade. Wearing gloves combine the marinade with the wings and ensure they are well coated. Put in the fridge and leave to marinate for 1-48 hours.
- Remove the marinating wings from the fridge about 20 minutes before baking. Lay the wings out on a rack over a baking paper lined baking tray.
- Bake the wings in a pre-heated 180°C oven for 40-45 minutes.
Notes
TIPS -
- Keep an eye on your wings and place them on the middle shelf of your oven if baking.
- The marinade will darken/blacken due to the sugar content.
- If using a grill ensure you stay with your wings as they can burn/cook quickly.