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Jerk Chicken Wings

Crispy baked chicken wings coated in a spicy, aromatic jerk marinade with Scotch bonnet peppers, fresh thyme, and allspice.

70 minMediumServes 6380 cal/serving

CaribbeanAppetizerOven and BlenderHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreePork-Free

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Ingredients

  • 3 lbs chicken wings, split
  • 2 Scotch bonnet peppers, seeded
  • 6 scallions, chopped
  • 6 garlic cloves, peeled
  • 2 tbsp fresh ginger, peeled
  • 2 tbsp ground allspice
  • 2 tbsp fresh thyme leaves
  • 2 tbsp dark brown sugar
  • 1/4 cup gluten-free tamari
  • 1/4 cup fresh lime juice
  • 2 tbsp vegetable oil

Instructions

  1. 1

    Blend 2 seeded Scotch bonnet peppers, 6 chopped scallions, 6 peeled garlic cloves, 2 tbsp peeled fresh ginger, 2 tbsp ground allspice, 2 tbsp fresh thyme leaves, 2 tbsp dark brown sugar, 1/4 cup gluten-free tamari, 1/4 cup fresh lime juice, and 2 tbsp vegetable oil into a smooth marinade.

  2. 2

    Coat 3 lbs split chicken wings with the marinade, cover, and refrigerate for at least 2 hours.

  3. 3

    Preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil and a wire rack.

  4. 4

    Arrange wings on the wire rack in a single layer.

  5. 5

    Bake for 45 minutes until chicken reaches an internal temperature of 165°F (74°C).

  6. 6

    Switch oven to broil on high for 3 minutes until skin is crispy and charred in spots.

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Questions

How much time should I plan for Jerk Chicken Wings?

As written, 70 minutes: 20 of prep and 50 of cooking. The longest single stretch is the hands-off wait in step 2, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

What temperature do I cook Jerk Chicken Wings at?

For Jerk Chicken Wings, the oven is set to 400 F (about 205 C) in step 3. The longest stretch at that heat is 45 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for allspice in Jerk Chicken Wings?

The entry for Jerk Chicken Wings calls for 2 tbsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I make Jerk Chicken Wings less spicy?

Yes. The heat in Jerk Chicken Wings comes from 2 Scotch bonnet peppers, seeded. For a milder plate, remove the seeds and ribs from the peppers, or use half; nothing else in the method changes.

Is Jerk Chicken Wings gluten-free?

Yes. As written, nothing in the ingredient list for Jerk Chicken Wings is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the tamari.

Does Jerk Chicken Wings contain soy?

Yes: 1/4 cup gluten-free tamari. The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Jerk Chicken Wings the day before?

Yes. Step 2 is a built-in pause of 2 hours: "Coat 3 lbs split chicken wings with the marinade, cover, and refrigerate for at least 2 hours." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Serve it with

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