Jamaican Jerk Chicken Wings
Submitted by CC
Jamaican jerk chicken wings marinated in a fiery blend of allspice, scotch bonnet heat, thyme, scallions, and warm spices, then roasted hot until lacquered and crisp. Island flavor on a party platter.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
8 hrsReal Jamaican jerk leans on two non-negotiable players: allspice (called pimento on the island) and serious chili heat. This recipe gets both right. A teaspoon and a half of ground allspice carries that distinctive warm, peppery perfume, while a quarter cup of minced jalapeño plus six dashes of red hot pepper sauce delivers the burn (use a scotch bonnet if you can find one for an authentic punch).
The marinade gets blitzed in the food processor into a rough green-brown paste, then rubbed all over the wings. Wear gloves, the original instructions are not kidding. Capsaicin under your fingernails ruins the rest of your day.
Overnight in the fridge is where this recipe wins. An hour gets you flavor on the surface; 12 hours lets the salt, garlic, and chili penetrate the meat all the way through. The difference is dramatic.
A blazing hot 450°F (230°C) oven on the upper rack chars the marinade onto the skin without overcooking the meat. The high heat is what gives jerk its characteristic blackened crust.
Chef Tips
- Marinate overnight if possible. The flavor is in a different league than a 1-hour quick-marinate.
- Line the pan with foil. The sugar in the marinade carbonizes onto bare metal and ruins the pan.
- Don’t crowd the rack. Wings that touch each other steam instead of crisp.
- A squeeze of fresh lime right before serving cuts through the richness and brightens every bite.
Variations
- Use scotch bonnet or habanero peppers in place of jalapeño for an authentic Jamaican burn.
- Add a tablespoon of brown sugar or molasses for a sweeter, stickier finish.
- Serve with coconut rice and a cool cucumber-yogurt dip to balance the heat.
Ingredients
Directions
Marinade: In a food processor or blender, purée all ingredients except for the wings.
In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves).
Let them marinate, covered and chilled, turning them once, at least 1 hour, or preferably, overnight.
Arrange the wings in one layer on an oiled rack set over a foil- lined roasting pan, spoon the marinade over them and bake in the upper third of a preheated 450℉ (230℃) oven, 30 to 35 minutes, or until they are cooked through.
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