Jerk Chicken Wings
Crispy baked chicken wings coated in a spicy, aromatic jerk marinade with Scotch bonnet peppers, fresh thyme, and allspice.
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
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
Coat 3 lbs split chicken wings with the marinade, cover, and refrigerate for at least 2 hours.
-
3
Preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil and a wire rack.
-
4
Arrange wings on the wire rack in a single layer.
-
5
Bake for 45 minutes until chicken reaches an internal temperature of 165°F (74°C).
-
6
Switch oven to broil on high for 3 minutes until skin is crispy and charred in spots.