Description
These Jerk Chicken Wings are coated in a bold Jamaican-inspired paste made with scallions, jalapeños, garlic, allspice, thyme, and cayenne before being broiled to smoky perfection. The result is a flavorful wing with layers of heat, herbs, and aromatic spices balanced by fresh lime.
Flavor Profile
Spicy, smoky, herbaceous, savory, Caribbean-inspired
Equipment Needed
Large mixing bowl
Broiler pan
Tongs
Knife
Cutting board
Measuring cups and spoons
Serving platter
Ingredients
24 chicken wings, separated
8 scallions, chopped
4 jalapeño peppers, chopped
2 tablespoons distilled white vinegar
1 tablespoon ground allspice
4 garlic cloves, chopped
2 teaspoons dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ cup vegetable oil
Lime wedges, for serving
Instructions
- Rinse the chicken wings under cold water and pat dry with paper towels.
- Separate the wings into flats and drumettes and remove the tips.
- In a food processor, combine the scallions, jalapeños, vinegar, allspice, garlic, thyme, salt, black pepper, and cayenne pepper.
- Process until finely blended.
- With the processor running, slowly drizzle in the vegetable oil.
- Continue processing until a thick jerk paste forms.
- Place the chicken wings in a large mixing bowl.
- Add the jerk paste and toss until the wings are evenly coated.
- Cover and refrigerate overnight.
- Preheat the broiler.
- Arrange the wings on a broiler pan in a single layer.
- Position the pan approximately 6 inches from the heat source.
- Broil for about 10 minutes.
- Turn the wings over and continue broiling for another 10 minutes.
- Cook until the wings are nicely browned and reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter.
- Garnish with lime wedges and serve warm or at room temperature.
Recipe Notes
Heat Adjustment Suggestions
Substitute Scotch bonnet peppers for authentic Jamaican heat.
Reduce the jalapeños for a milder version.
Increase the cayenne pepper for additional spice.
Make-Ahead Tips
Marinate the wings overnight for the best flavor.
The jerk paste can be prepared up to 3 days in advance and refrigerated.
Serving Suggestions
Serve with rice and peas, fried plantains, Caribbean slaw, or grilled pineapple.
Garnish with fresh scallions and additional lime wedges.
Perfect for cookouts, game-day gatherings, island-themed meals, and summer parties.
JERK CHICKEN WINGS (Authentic Caribbean Fire & Spice)
Ingredients
Equipment
Method
- Rinse the chicken wings under cold water and pat dry with paper towels.
- Separate the wings into flats and drumettes and remove the tips.
- In a food processor, combine the scallions, jalapeños, vinegar, allspice, garlic, thyme, salt, black pepper, and cayenne pepper.
- Process until finely blended.
- With the processor running, slowly drizzle in the vegetable oil.
- Continue processing until a thick jerk paste forms.
- Place the chicken wings in a large mixing bowl.
- Add the jerk paste and toss until the wings are evenly coated.
- Cover and refrigerate overnight.
- Preheat the broiler.
- Arrange the wings on a broiler pan in a single layer.
- Position the pan approximately 6 inches from the heat source.
- Broil for about 10 minutes.
- Turn the wings over and continue broiling for another 10 minutes.
- Cook until the wings are nicely browned and reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter.
- Garnish with lime wedges and serve warm or at room temperature.
Nutrition
Notes
Reduce the jalapeños for a milder version.
Increase the cayenne pepper for additional spice. Make-Ahead Tips Marinate the wings overnight for the best flavor.
The jerk paste can be prepared up to 3 days in advance and refrigerated. Serving Suggestions Serve with rice and peas, fried plantains, Caribbean slaw, or grilled pineapple.
Garnish with fresh scallions and additional lime wedges.
Perfect for cookouts, game-day gatherings, island-themed meals, and summer parties.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Jamaican jerk cooking methods that use fresh herbs, peppers, allspice, and slow marination to create bold Caribbean flavors.
Source: Jamaican Foods and Recipes
Nutrition Information
Estimated per serving (based on 8 servings)
Calories: 290
Protein: 22 g
Carbohydrates: 2 g
Fat: 21 g
Saturated Fat: 4 g
Cholesterol: 85 mg
Sodium: 350 mg
Fiber: 0 g
Sugar: 0 g
Prep Time: 20 minutes
Marinate Time: 8 hours
Cook Time: 20 minutes
Total Time: 8 hours 40 minutes
Yield: 24 chicken wings
Difficulty: Easy
