Jerk Chicken Wings

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These jerk chicken wings have the perfect balance of sweet, sour, salty, and spicy. The subtle sweetness of the molasses, the heat of the scotch bonnet peppers and the wonderfully fragrant thyme and spring onions combined together to create a perfect flavour combination. The allspice, cloves, ginger and nutmeg add a pleasant depth and the lime juice provides a refreshing kick! Serve them with a fresh crispy salad or/and rice.
Scotch bonnet peppers are traditional in Jamaican cuisine. If you're unable to find them, substitute them with habanero peppers. Use 1 to 3 peppers with seeds depending on how spicy you like the wings. I used two with one without seeds. I didn’t separate the wings, but use split wings if that’s what you like.

 

Jerk Chicken Wings

adapted from Olive

2 tbsp Allspice powder 1 tbsp Cloves powder 1 tbsp Ginger powder 1 tbsp Coarse black pepper 2 tsp Freshly grated nutmeg 1 tbsp Molasses 1½ tbsp Soya sauce 1 Lime, juiced 1-3 Scotch bonnet peppers (depending on how spicy you like) 3 Spring onions 5 Thyme sprigs 1 Onion, diced 4 Garlic cloves, peeled 2 tbsp Olive oil 2 tbsp Water 12 Chicken wings

1. Place all the ingredients, except the chicken wings, in a blender and blend until marinade is completely smooth.
2. Place the chicken wings in a large bowl. Pour the marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Remove the chicken from the fridge and place them in a large baking tray, reserving the marinade in the bowl. Meanwhile, preheat the oven to 220C/430F.
4. Roast the chicken wings for 35-45 minutes. Halfway through cooking, baste chicken with the jerk marinade juices and return to the oven to continue cooking until tender and caramelized.
5. Rest chicken on the baking tray for 5 minutes before removing to a serving platter. Spoon the sauce in the baking tray into a small bowl. Garnish the chicken with extra spring onions, lime wedges and chilli peppers. Serve with extra sauce aside.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com