Baked Jerk Chicken Wings
Ingredients
- 3 lbs (1.4 kg) chicken wings, split into drums and flats
- 3 Scotch bonnet peppers, seeded and chopped
- 5 green onions (scallions), coarsely chopped
- 4 cloves garlic, peeled
- 1-inch piece fresh ginger, peeled and sliced
- 1 tbsp ground pimento (allspice)
- 1 tbsp fresh thyme leaves
- 2 tbsp dark brown sugar
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp vegetable oil
- 1 tsp ground cinnamon
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Instructions
- 1
Combine the Scotch bonnet peppers, green onions, garlic, ginger, allspice, thyme, brown sugar, soy sauce, lime juice, oil, and cinnamon in a food processor or blender; pulse into a thick, fragrant paste.
- 2
Pat the chicken wings completely dry with paper towels to ensure maximum crispiness during baking.
- 3
Place the chicken wings in a large bowl, pour the jerk marinade over them, and toss thoroughly to coat every piece.
- 4
Cover and refrigerate for at least 4 hours, or ideally overnight, allowing the spices to penetrate the meat.
- 5
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or set a wire rack on top of the sheet.
- 6
Arrange the wings in a single layer and bake for 35 to 40 minutes, flipping halfway through, then broil for 3 minutes until caramelized and crispy.
Notes
Using a wire baking rack elevated inside the pan allows hot air to circulate under the wings, giving them a crispiness close to frying. If Scotch bonnet peppers are too hot, habanero peppers make an accessible substitute with a similar fruity heat.
The Story Behind Jerk Chicken
Jerk cooking originated in Jamaica with the Maroons, enslaved Africans who escaped into the island's mountainous interior. To preserve meat, they marinated wild game in indigenous pimento berries and fiery Scotch bonnet peppers before slow-cooking it over fragrant allspice wood in underground pits to hide the smoke. Over centuries, this survival technique evolved into Jamaica's signature culinary craft, celebrated worldwide for its complex heat and aromatic spice blend.
Discover Baked Jerk Chicken Wings
Levi Roots
Chef Levi Roots brought authentic Jamaican jerk flavors into mainstream British and global consciousness through his celebrated sauces and cookbooks. His approach relies on honoring traditional ingredients like pimento berries and fresh thyme to build layers of flavor before introducing heat.