Jerk Chicken Wings

These Jerk Chicken Wings deliver an authentic burst of Caribbean heat and flavor, perfect for game day gatherings or bold weeknight dinners. The marinade combines fresh scallions, fiery jalapeos, aromatic allspice, and zesty lime for a complex profile that penetrates deep into the meat. Marinating overnight ensures every bite is tender and packed with spice. Broiled to perfection, the wings develop a crispy, caramelized exterior while remaining juicy inside. Serve with lime wedges to cut through the richness and plenty of napkins for the extra spice kick.

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 8

Calories: 1827.0

Dietary: Gluten-free

Description

These Jerk Chicken Wings deliver an authentic burst of Caribbean heat and flavor, perfect for game day gatherings or bold weeknight dinners. The marinade combines fresh scallions, fiery jalapeos, aromatic allspice, and zesty lime for a complex profile that penetrates deep into the meat. Marinating overnight ensures every bite is tender and packed with spice. Broiled to perfection, the wings develop a crispy, caramelized exterior while remaining juicy inside. Serve with lime wedges to cut through the richness and plenty of napkins for the extra spice kick.

Ingredients

24 whole Chicken wings (about 4 pounds)
8 whole scallions, cut into 1-inch pieces
4 whole fresh jalapeno peppers, seeded and coarsely chopped
2 T distilled white vinegar
1 T ground allspice
4 cloves garlic, chopped
2 t dried thyme
1 t salt
1/2 t freshly ground pepper
1/4 t cayenne
1/4 c vegetable oil
for serving Lime wedges

Directions

1
Rinse chicken wings with cold water and pat dry thoroughly.
2
Cut off and discard the pointed tip of each wing, then halve the wings at the main joint.
3
In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne.
4
Process until well blended.
5
With the machine running, slowly pour in the vegetable oil and puree until a thick, smooth paste forms.
6
In a large bowl, combine the chicken wings and the jerk paste.
7
Toss vigorously until all wings are evenly coated with the marinade.
8
Cover the bowl tightly and refrigerate overnight to allow flavors to penetrate.
9
Preheat the broiler.
10
Arrange wings in a single layer on a broiler pan, positioning the rack about 6 inches from the heat source.
11
Broil, turning once halfway through, until nicely browned on the outside and cooked through, about 20 minutes total.
12
Serve warm or at room temperature with lime wedges on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1827.0kcal

% Daily Value *
Total Fat 99.0g153%
Saturated Fat 27.0g135%
Cholesterol 486.0mg162%
Sodium 783.0mg33%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 198.0g396%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a milder heat level, remove seeds and membranes from the jalapeos completely. For extra heat, leave some seeds in or add a dash of hot sauce.

If you don't have a food processor, you can finely mince the aromatics by hand and whisk with the oil and spices, though the texture won't be as smooth.

Marinating overnight is key for the best flavor. If short on time, marinate for at least 4 hours, but longer is better.

Watch the wings closely while broiling to prevent burning, as sugar content in marinades can cause quick charring.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Keywords: jerk chicken, caribbean wings, spicy chicken, marinated wings, broiled chicken, jalapeno marinade, allspice, scallion, garlic, thyme, cayenne, lime wedges, game day food, appetizer, hot wings, caribbean cuisine, oven broiled, chicken appetizer, spicy appetizer

Read it online: https://www.chefs-mate.com/recipe/jerk-chicken-wings/

Chefs Mate

Jerk Chicken Wings

Nutrition Facts