Description
These Jamaican Chicken Wings are marinated overnight in a vibrant blend of Scotch bonnet peppers, green onions, rum, vinegar, and warm Caribbean spices. Baked until tender and deeply flavorful, they deliver the sweet, spicy, and aromatic flavors that make Jamaican-inspired cuisine so unforgettable.
Flavor Profile
Spicy, sweet, smoky, aromatic, Caribbean-inspired
Equipment Needed
Large mixing bowl
Large resealable gallon bags
Baking sheets or roasting pans
Basting brush
Tongs
Measuring cups and spoons
Serving platter
Ingredients
72 chicken drumettes
Marinade
2 Scotch bonnet peppers, stemmed
or
4 jalapeño peppers, seeded
3 bunches green onions, roughly chopped
1 cup red wine vinegar
1 cup olive oil
½ cup soy sauce
½ cup dark rum
¼ cup brown sugar
1 tablespoon fresh thyme leaves
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
Instructions
- Place the Scotch bonnet peppers (or jalapeños), green onions, vinegar, olive oil, soy sauce, rum, brown sugar, thyme, cloves, nutmeg, allspice, and cinnamon into a blender.
- Blend until smooth.
- Place the chicken drumettes into large gallon-sized resealable bags.
- Pour the marinade over the chicken.
- Seal the bags and turn several times to coat evenly.
- Refrigerate overnight, turning occasionally.
- Preheat the oven to 350°F (177°C).
- Arrange the drumettes in a single layer on baking sheets or roasting pans.
- Reserve the marinade for basting.
- Bake for 30 to 40 minutes.
- Baste the wings frequently during cooking.
- Continue baking until the wings are browned and reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve hot.
Recipe Notes
Heat Adjustment Suggestions
Use Scotch bonnet peppers for authentic Jamaican-style heat.
Substitute jalapeños for a milder version.
Add additional Scotch bonnet peppers for extra fiery wings.
Make-Ahead Tips
Marinate the wings for up to 24 hours for maximum flavor.
The marinade can be prepared up to 3 days in advance and refrigerated.
Serving Suggestions
Serve with rice and peas, fried plantains, or Caribbean slaw.
Garnish with sliced green onions and fresh thyme.
Excellent for cookouts, parties, island-themed dinners, and game-day gatherings.
JAMAICAN CHICKEN WINGS (Island Jerk-Inspired Rum & Spice Wings)
Ingredients
Equipment
Method
- Place the Scotch bonnet peppers (or jalapeños), green onions, vinegar, olive oil, soy sauce, rum, brown sugar, thyme, cloves, nutmeg, allspice, and cinnamon into a blender.
- Blend until smooth.
- Place the chicken drumettes into large gallon-sized resealable bags.
- Pour the marinade over the chicken.
- Seal the bags and turn several times to coat evenly.
- Refrigerate overnight, turning occasionally.
- Preheat the oven to 350°F (177°C).
- Arrange the drumettes in a single layer on baking sheets or roasting pans.
- Reserve the marinade for basting.
- Bake for 30 to 40 minutes.
- Baste the wings frequently during cooking.
- Continue baking until the wings are browned and reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve hot.
Nutrition
Notes
Substitute jalapeños for a milder version.
Add additional Scotch bonnet peppers for extra fiery wings. Make-Ahead Tips Marinate the wings for up to 24 hours for maximum flavor.
The marinade can be prepared up to 3 days in advance and refrigerated. Serving Suggestions Serve with rice and peas, fried plantains, or Caribbean slaw.
Garnish with sliced green onions and fresh thyme.
Excellent for cookouts, parties, island-themed dinners, and game-day gatherings.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Jamaican jerk and Caribbean-style chicken recipes that combine peppers, rum, herbs, and warm spices to create bold island flavors.
Source: Jamaican Foods and Recipes
Nutrition Information
Estimated per serving (based on 12 servings)
Calories: 395
Protein: 28 g
Carbohydrates: 6 g
Fat: 27 g
Saturated Fat: 6 g
Cholesterol: 105 mg
Sodium: 640 mg
Fiber: 1 g
Sugar: 4 g
Prep Time: 20 minutes
Marinate Time: 12 hours
Cook Time: 40 minutes
Total Time: 13 hours
Yield: 72 drumettes
Difficulty: Easy
