Jamaican Jerk Chicken Wings
Succulent chicken wings marinated in an authentic Jamaican jerk seasoning, grilled to perfection with a perfect balance of heat, sweet, and aromatic s...
6 servings
Jamaican Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
39 views
Ingredients
🥩
3 pounds
chicken wings
split at joints, wing tips removed
🍎
1/4 cup
lime juice
freshly squeezed
💧
1/4 cup
soy sauce
🥬
6 stalks
green onions
roughly chopped
🫒
2 tablespoons
vegetable oil
🥬
2 whole
scotch bonnet peppers
seeded and minced
🌶️
6 sprigs
fresh thyme
leaves removed from stems
🥬
2 inches
fresh ginger
peeled and minced
🌶️
1 tablespoon
kosher salt
📦
2 tablespoons
dark brown sugar
🥬
6 whole
garlic cloves
peeled
🥬
1 tablespoon
black peppercorns
whole
🍎
1 tablespoon
allspice berries
whole
🌶️
1 teaspoon
cinnamon
ground
🌶️
1/2 teaspoon
nutmeg
freshly grated
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Toast whole allspice berries and black peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. This blooms the essential oils and intensifies their flavors.
Step 2
Combine toasted spices, scotch bonnet peppers, green onions, fresh thyme, fresh ginger, garlic cloves, cinnamon, nutmeg, dark brown sugar, soy sauce, lime juice, vegetable oil, and kosher salt in a food processor. Blend until a smooth paste forms.
Step 3
Pat chicken wings dry thoroughly with paper towels to ensure better marinade adhesion. Place in a large non-reactive bowl and massage the jerk marinade into every surface of the wings.
Step 4
Cover and refrigerate for at least 6 hours, preferably 24 hours, turning occasionally to ensure even distribution of flavors.
Step 5
Remove wings from refrigerator 1 hour before cooking to allow them to come to room temperature, which ensures even cooking.
Step 6
Prepare a grill for two-zone cooking: high heat (400-450°F) on one side and medium-low (300°F) on the other. If using charcoal, add soaked pimento wood chips for authentic flavor.
Step 7
Place wings on the cooler side of the grill, cover, and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 150°F.
Step 8
Move wings to the hot side of the grill and cook for 5-7 minutes more, turning frequently, until skin is crispy and charred in spots and internal temperature reaches 165°F.
Step 9
Rest the wings for 5 minutes before serving, allowing the juices to redistribute throughout the meat.
✨Chef's Tips
- ★For authentic Jamaican flavor, grind your own allspice berries rather than using pre-ground. The volatile oils in whole spices provide significantly more depth of flavor.
- ★When handling scotch bonnet peppers, wear gloves and avoid touching your face. To moderate heat while maintaining flavor, remove the seeds and membrane before mincing.
- ★The key to perfectly charred but not burnt jerk wings is the two-zone grilling method. The initial indirect heat ensures fully cooked meat, while the final direct heat creates the characteristic jerk char.
- ★For an indoor cooking alternative, bake wings at 375°F for 35 minutes, then broil for 2-3 minutes to achieve a similar char. While not identical to grilled, this method still produces excellent results.
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