Recipe by Chef John
"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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yellow onion, chopped
green onions, sliced
habanero peppers, seeded and chopped
fresh thyme leaves
ground black pepper
freshly grated nutmeg
chicken wing drumettes
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.
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!
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.
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.
Great recipe. I omitted the cinnamon and increased the cooking time by 25-30 mins. for crispier chicken. Everyone loved them.
Great recipe. This is the closest recipe I've tried that comes close to the real authentic jerk flavor.
Another home run by Chef John! Took his advice and followed his explicit instructions, only thing is that it marinated for 3 days. But my crowd went wild for it.
The blend is a wonderful mix of flavor and spicy which if you don't like spicy, I don't recommend you try em but that's how jerk chicken characteristically is. It's like you can't stop eating it even though your mouth is on fire and it's burning your lips off. Went pretty well with Jamaican beans and rice from this site, for that one I recommend following others suggestions.
This recipe is so freaking amazing! I didn't get pictures because we ate all the wings before I had a chance to. My friend asked for the recipe,and now her husband and my husband always ask,"what can we jerk next?!" Haha!
* Percent Daily Values are based on a 2,000 calorie diet.
Jerk Chicken Wings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 143
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