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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

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.

Questions

How long does Jerk Chicken Wings keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Jerk Chicken Wings?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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