- 1 bunch of green onions, roughly chopped
- 2 to 3 Scotch bonnet peppers, seeded and chopped (adjust based on your heat preference)
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon brown sugar
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- Juice of 1 lime
- 3 pounds chicken wings, tips removed and wings cut into drumettes and flats
- Salt, to taste
- Pepper, to taste
- 1 cup ketchup
- 2 tablespoons honey or brown sugar
- 1 tablespoon soy sauce
- Leftover jerk marinade
- In a blender or food processor, combine the green onions, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, garlic, ginger, salt, pepper, soy sauce, vegetable oil, apple cider vinegar, and lime juice. Blend until smooth.
- Taste the marinade and adjust the seasoning or heat level as desired.
- Place the chicken wings in a large bowl or resealable plastic bag. Season them lightly with salt and pepper.
- Pour most of the jerk marinade over the chicken wings, reserving about 1/4 cup for the sauce if you plan to make it. Ensure all the wings are well-coated with the marinade.
- Marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
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3. Cook the Chicken Wings:
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
- Arrange the marinated wings on the rack in a single layer.
- Bake in the preheated oven for 45-50 minutes, or until the wings are cooked through and the skin is crispy. Flip the wings halfway through the cooking time to ensure even crispiness.
4. Prepare the Jerk Sauce (Optional):
- While the wings are baking, prepare the sauce by combining the ketchup, honey (or brown sugar), soy sauce, and the reserved jerk marinade in a small saucepan.
- Cook over medium heat, stirring frequently, until the sauce is heated through and slightly thickened.
5. Serve:
- Once the wings are done, you can toss them in the jerk sauce if you made it, or serve the sauce on the side for dipping.
- Serve your saucy jerk chicken wings hot, garnished with lime wedges and fresh cilantro if desired.
Enjoy your delicious and spicy Saucy Jerk Chicken Wings, a perfect blend of heat, spice, and sweetness!
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Certainly! Jerk chicken is a spicy, flavorful dish that originates from Jamaica, known for its unique blend of spices and smokiness. When applied to chicken wings, it makes for an irresistible appetizer or main dish. Here’s a recipe for Saucy Jerk Chicken Wings that will bring a taste of the Caribbean to your table.
Ingredients:
For the Jerk Marinade:
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For the Chicken Wings:
For the Jerk Sauce (Optional):
Instructions:
1. Prepare the Jerk Marinade:
2. Marinate the Chicken Wings:
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