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 Jerk Chicken, then bake up these wings for big, satisfying spicy flavor. Perfect for a tailgate. Fantastic at a party. These wings are definitely worth celebrating!
JAMAICAN JERK CHICKEN WINGS
Servings
4-6
servingsTotal time
45
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 Tbsp brown sugar
2 Tbsp vegetable oil
2 Tbsp soy sauce
1 tsp salt
2 Tbsp Jamaican Jerk Seasoning
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 Jamaican Jerk Chicken Seasoning. 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.
