Jerk Chicken Wings

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Jerk chicken wings bring bold Caribbean flavor straight to your kitchen with a homemade marinade of fresh ginger, garlic, thyme, allspice, and fiery peppers. Baked in the oven until juicy inside with caramelized, crispy edges. They deliver big, vibrant flavor without any complicated steps.

Prep Time20

Cook Time35

Total Time55

Course: Appetizer

Cuisine: American

Servings: servings

Author: Krista Teigen

Equipment

1 Baking Sheet

Ingredients

2 green onions roughly chopped
½ onion roughly chopped
2 Scotch bonnet or habanero peppers seeds and ribs removed for less spiciness
1 small knob fresh ginger peeled
3 garlic cloves
1 tsp dried thyme
½ tbsp ground allspice
2 tbsp brown sugar
1 tsp salt
½ tsp ground pepper
⅓ cup soy sauce
2 tbsp olive oil
2 tbsp apple cider vinegar or any vinegar
juice of 1 lime
3-4 lbs chicken wings

Instructions

Place all the ingredients, except the chicken wings, in a food processor or blender. Pulse/blend until the mixture is mostly smooth.
½ onion, 2 Scotch bonnet or habanero peppers, 1 small knob fresh ginger, 3 garlic cloves, 1 tsp dried thyme, ½ tbsp ground allspice, 2 tbsp brown sugar, 1 tsp salt, ½ tsp ground pepper, ⅓ cup soy sauce, 2 tbsp olive oil, 2 tbsp apple cider vinegar, juice of 1 lime
Reserve 1/2 cup of marinade for later. Place the chicken wings in a large plastic bag or bowl and pour in the remaining marinade. Toss chicken in the marinade until well-coated. Cover the bowl or seal the bag. Place in the refrigerator to marinate at least 1 hour or up to 8 hours—the longer the better.
3-4 lbs chicken wings
Preheat the oven to 425 degrees. Place the wings on a large baking sheet lined with parchment paper. Bake for 20 minutes.
Take the wings out of the oven and brush with the reserved 1/2 cup of marinade. Return to the oven to bake for another 15 minutes until the edges are browned and crisp.
Top with chopped green onion.
2 green onions

Notes

You can grill or air fry the wings instead of baking at high heat.

Nutrition