Jerk Chicken Wings Recipe - Allrecipes.com
Jerk Chicken Wings   Recipe
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Chef John's Jerk Chicken Wings
Caramelized chicken wings marinated in spicy Jamaican jerk seasonings. See more
  • READY IN 9+ hrs

Jerk Chicken Wings

Recipe by  

"These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    9 hrs 10 mins

Directions

  1. Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
  2. Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
  3. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  4. Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
  5. Bake in the preheated oven for 25 minutes.
  6. Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
  7. Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.
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Footnotes

  • Cook's Note:
  • You can marinate the wings for 2 hours at room temperature, turning every 15 minutes, instead of marinating in the refrigerator overnight.
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Reviews More Reviews

May 14, 2014

There should be a primer for those of us who've never handled a fresh pepper ending with the letter "o". I used BOTH hands to wipe my face after deseeding the habaner"o"s and all hell broke loose. My face and eyes felt like they went up in flames. I wailed and wailed so that my family called poison control in a desperate attempt to bring me some relief. During the ruckus, I lost the fresh thyme. Without it, the wings were smashing, but there was a hint of something missing. The fresh thyme would have likely made the wings stunning. I was concerned that three habaneros would be too hot, but the lime juice does a wonderful job of soothing the habaneros to just the right amount of heat (after cooking). I used 4.5 pounds of mostly flats and some drumettes. There was enough marinade to cover each piece of chicken well without doubling. The flats were better tasting because the coating over the smaller pieces allowed for more flavor per bite. I let 3 pounds marinate overnight. The other 1.5 pounds did not marinate. Definitely marinate if you can, if not, it's OK as much of the flavor comes from the caramelizing as they are cooking. Let them cook 'til they're good and dark. Too little and the flavors won't pop! Be sure to use every bit of salt that the recipe calls for and maybe a bit more. All said, I'm putting these in the weekly rotation for a bit AND buying gloves to use when deseeding the habaneros.

 
Mar 10, 2014

I really loved this recipe. It is very spicy but that is what makes it taste good. I added some shadow beni since I did not have much thyme. It worked really well.

 
Jul 02, 2014

I don't give out a five star rating for everything that comes along. I think that by doing so, it diminishes the effectiveness of the rating system. That said, I must say that I really liked this recipe! I made the marinade as the instructions said. It was soo good. Please don't tweak this, it doesn't need it. I have used this recipe to season boneless skinless chicken thighs, served over rice. It was great!

 
Jun 23, 2014

Great recipe. I omitted the cinnamon and increased the cooking time by 25-30 mins. for crispier chicken. Everyone loved them.

 
May 11, 2014

This recipe was amazing!! The flavor was so delicious and there was just enough heat in there that it didn't scare me away and I'm not a spicy food kind of girl. I am recommending this recipe to everyone I know. It has given a new meaning to "wing night" in my house.

 
Aug 06, 2014

Super fantastic!

 
May 03, 2014

Lovely spice. I left out cinnamon but added everything else. This is very addictive. Thank you for posting this

 
Oct 21, 2014

Wow! These are absolutely amazing! I made them exactly as written with the exception of using jalapenos instead of habaneros. I also used 4 instead of 3 since I was using peppers with less heat. I do not have a huge tolerance for spicy food and these turned out great for me. The balance of flavor and spice was perfect. They also made the house smell fantastic while cooking. My husband couldn't quite raving about them (although he did say they could have a little more heat). Definitely give these a try.

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 1463 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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