Capture the flavor of authentic Jerk chicken with this convenient oven-roasted version with quick-cooking wings. Blitz up a marinade with onion, habanero, lime and Caribe Hot Jerk Spice, then bake up these wings for big, satisfying spicy flavor. Perfect for a tailgate. Fantastic at a party. These wings are definitely worth celebrating!
Caribe Hot Jerk Spice is our October Spice Blend of the Month. We offer our Spice Blend of the Month for one month only. Missed out on Caribe Hot Jerk Spice and want to make this recipe? Easy! Grab our Big Easy Blend or Jerk Chicken Seasoning for your next Jamaican-inspired dish!
JAMAICAN JERK CHICKEN WINGS
4-6
servings45
minutesIngredients
3 lbs chicken wings, separated into drumettes and wingettes (flats,) tips removed
1 small yellow onion
4 yellow or orange sweet mini peppers
1 habanero pepper
Juice of 1 lime
6 cloves garlic
2 Tbl brown sugar
2 Tbl vegetable oil
2 Tbl soy sauce
1 tsp salt
2 Tbl Caribe Hot Jerk Spice
Additional lime for serving
Fresh parsley and cilantro for serving
Instructions
- In a blender, combine the onion, sweet mini peppers, habanero chile, lime juice, soy sauce, brown sugar, vegetable oil, garlic, salt and Caribe Hot Jerk Spice. Blitz until smooth.
- In a large bowl, pour the marinade mixture over the wing pieces and toss to coat. Cover and place in the fridge to marinate for at least 8 hours, ideally overnight.
- When you’re ready to cook, remove the chicken from the fridge at least 30 mins prior to roasting. Heat the oven to 400°F. Line two sheet pans with foil and spray with nonstick spray.
- Arrange the wing pieces on the sheet pans in a single layer. Allow the marinade to cling to the chicken, but do not pour the marinade in the bowl onto the sheet pans. Reserve the marinade.
- Roast the chicken for 15 mins. Remove from the oven and turn the pieces. Brush the chicken with the reserved marinade. Return to the oven for an additional 10-15 mins or until an instant read thermometer registers 160°F in the thickest part of a drumette.
- Platter up the chicken and garnish with fresh chopped parsley and cilantro. Serve the chicken with lime wedges.
