Crispy Jamaican Jerk Chicken Wings Recipe

Category:Chicken Recipes

These Crispy Jamaican Jerk Chicken Wings are packed with flavor! The spicy and sweet jerk seasoning makes each bite exciting, and the crispy skin is just irresistible.

Who doesn’t love finger-licking chicken wings? I like to serve them with a side of fresh veggies or a cool dip to balance the heat. Perfect for game day or a fun get-together!

Key Ingredients & Substitutions

Chicken Wings: The star of this dish! If you don’t have wings, drumsticks or even bone-in thighs can work too. Just adjust cooking time slightly as they might take longer.

Scotch Bonnet Peppers: These peppers bring the authentic Jamaican heat. If you can’t find them, habanero peppers are a great substitute, or you can use jalapeños for a milder version.

Thyme: Fresh thyme is recommended for its strong flavor, but if you’re out, dried thyme works in a pinch. Just remember to use less because dried herbs are more potent!

Soy Sauce: Adds a nice umami flavor. If you’re looking for a gluten-free option, use tamari instead, or coconut aminos for a sweeter taste.

How Do You Get Extra Crispy Chicken Wings?

Crispy chicken wings come from two key techniques: proper baking and using a wire rack. Here’s how to achieve that crispy skin:

  • Bake at a high temperature (425°F/220°C) to render the fat quickly and crisp the skin.
  • Using a wire rack allows air to circulate around the wings, helping them cook evenly and stay crispy.
  • If you want some extra crunch, broil them for the last few minutes. Just keep an eye on them; they can burn quickly!

By following these tips, you’ll enjoy deliciously crispy and flavorful jerk wings that friends and family will love! Enjoy your cooking!

Crispy Jamaican Jerk Chicken Wings Recipe

How to Make Crispy Jamaican Jerk Chicken Wings

Ingredients You’ll Need:

For The Chicken Wings:

  • 2 pounds chicken wings, tips removed and wings separated at the joint
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper

For The Jerk Marinade:

  • 4 green onions, chopped
  • 2 cloves garlic
  • 1-2 Scotch bonnet peppers or habanero peppers, seeded (adjust to heat preference)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon white vinegar
  • 1 tablespoon ginger, grated
  • 2 tablespoons olive oil

How Much Time Will You Need?

This recipe takes about 15 minutes of prep time, plus at least 4 hours or ideally overnight for marination, and another 35-40 minutes for baking. So, plan for some patience to ensure those delicious flavors soak into your wings!

Step-by-Step Instructions:

1. Prepare the Jerk Marinade:

In a food processor or blender, combine the chopped green onions, garlic, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, smoked paprika, brown sugar, soy sauce, lime juice, white vinegar, ginger, and olive oil. Blend until you get a smooth marinade.

2. Marinate the Chicken:

Take your chicken wings and place them in a large bowl or a resealable plastic bag. Pour the jerk marinade over the wings, making sure all the pieces are well coated. Cover the bowl or seal the bag and put it in the refrigerator for at least 4 hours, or even overnight for a stronger flavor.

3. Preheat the Oven:

When you’re ready to cook, preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup, and place a wire rack on top. This will help keep the wings crispy.

4. Prepare Wings for Baking:

Remove the marinated chicken wings from the refrigerator. Let any excess marinade drip off, then lay the wings out on the wire rack in a single layer. Give them a light brush of vegetable oil and sprinkle with salt and black pepper for added flavor.

5. Bake the Wings:

Slide the wings into the oven and bake for about 35-40 minutes. Remember to turn them halfway through so they cook evenly. They’re done when the skin is crispy and the internal temperature hits 165°F (75°C).

6. Optional Broil:

If you like your wings extra crispy, turn on the broiler for the last 2-3 minutes of cooking time. Just keep a close eye on them to prevent burning!

7. Serve:

Once they’re perfectly crispy, take the wings out and garnish with some chopped fresh herbs if you’d like. Serve them hot with lime wedges and a cooling yogurt dip or your favorite side. Enjoy those spicy, smoky, and utterly delicious Jamaican jerk chicken wings!

Crispy Jamaican Jerk Chicken Wings Recipe

Frequently Asked Questions (FAQ)

Can I Use Other Cuts of Chicken?

Absolutely! While wings are traditional, you can also use drumsticks or bone-in thighs. Just remember that cooking times may vary, so check that the internal temperature reaches 165°F (75°C).

How Can I Make This Recipe Less Spicy?

If you prefer a milder flavor, reduce the number of Scotch bonnet or habanero peppers, or omit them entirely. You could also substitute with a milder pepper, like a bell pepper, to maintain some flavor without the heat.

Can I Prepare the Wings Ahead of Time?

Yes! You can marinate the wings a day ahead of time and store them in the fridge. Just make sure to bake them on the day you plan to serve for the best texture and flavor.

How Should I Store Leftover Wings?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.

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