Jamaican Jerk Chicken Wings | Best Ever Jerk Chicken Recipe
Recipe type: Appetizer
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 6 Serving
  • Chicken wings – 2 kg
  • Onion – 1, small, finely chopped
  • Garlic – 8 to 10 cloves, minced
  • Green onions – 4, sliced
  • Hot green chili – 4 to 5 or as per taste, chopped
  • Dried thyme – 2 tsp (or 2 tbsp fresh thyme leaves)
  • Salt – 1 & ½ tsp
  • Freshly crushed black pepper – 1 tsp
  • Ground allspice – 2 tsp
  • Cinnamon – ½ tsp
  • Cumin – ½ tsp
  • Freshly grated nutmeg – ¼ tsp
  • Vegetable oil – 2 tbsp
  • Light soy sauce – 3 tbsp
  • Brown sugar – 2 tbsp, packed
  • Fresh lime juice – ⅓ cup, about 3 juicy limes
  1. Cut each chicken wings into drumette, winglet and wing tip. Discard or reserve the wing tips for making chicken stock and wash & pat dry the remaining pieces. Set them aside in a large bowl while you make the marinade.
  2. Add all the other listed ingredients into a blender and blend them to make a smooth and thick paste. This is the jerk marinade for your chicken wings.
  3. Pour the prepared marinate over the chicken wings and massage them well so that all nooks and crannies are covered well with the thick paste.
  4. Cover the bowl with a plastic wrap and for best result chill them in refrigerator for 8 to 10 hours. If you are pressed for time then let it rest at room temperature for 2 hours.
  5. Preheat your oven to 220 C / 425 F. Arrange the marinated chicken wings on a baking sheet in a single layer reserving the left-over marinade.
  6. Bake the chicken wings in the preheated oven for 25 minutes. Then take them out and flip the wings over. Brush each wing with the reserved marinade and bake them again for another 20 minutes or until well-browned and cooked through.
  7. Serve the jerk chicken wings with mayo dip and tortilla chips on the side. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2019/06/jamaican-jerk-chicken-wings/