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This Jerk Chicken Wings recipe is my go-to recipe when I want the bold flavors of Jamaican Jerk, succulent chicken wings and I don’t want to be too much ‘involved’. Slap some jerk marinade on wings, into a hot and cozy oven… then enjoy with a side of Ranch dressing! Yea it’s that easy – as you’re about to see.
You’ll Need…
2-3 lbs chicken wings
1/2 teaspoon salt
1/2 teaspoon black pepper
2 heaping tablespoon Jamaican Jerk Marinade
1 teaspoon chopped parsley
1 lime (wedges)
1 tablespoon honey
Note! As with a few of the more recent recipes I’ve posted, my camera for still images is still isn’t working, so I apologize for the lack of step by step images I usually add. However you can always jump to the video down below to follow along if you wish.
This recipe is incredibly easy. Start by preheating your oven to 400 F.
IMPORTANT! I washed my chicken wings with cool water and the juice of a lemon (after splitting them into flats and drums and removing any feathers which may have been left back). If you don’t wash your meats, don’t! Its my choice.
I pat-dried the wings with paper towels, then seasoned them with the salt, black pepper, Jamaican Jerk marinade and honey. If you don’t have honey, you may use 1 tablespoon of brown sugar.
Note! Jamaican Jerk marinade can be spicy, so please be mindful of this if you’re serving these wings to children or people who cannot handle Scotch Bonnet heat.
Also note that I used store-bought Jerk Marinade, but you may find a few recipes on here showing how to make your own at home. This recipe is all about having little or no work.
If you have time you can allow the seasoned wings to marinate for a couple hours or as in my case they went into the middle rack of the oven.
But before we do so, line a baking sheet with foil, place a wire rack on it then spray with cooking spray (makes clean-up easier after). The wire rack will allow for hot air to circulate the wings, thus giving you much better wings in the end.
Bake/roast for 15 minutes, then flip them over and roast for another 20 minutes.
Should the wings be huge, roast for 20 minutes, rotate… then another 20 minutes. If you find that you want more golden coloring on the wings, you may hit the “broil’ feature on your oven for 2-3 minutes. BUT keep a close eye on things as these can burn very quickly at that high heat.
Top with the chop parsley (eye appealing) and serve with lime wedges. The hit of lime jiuice will make these pop even more with flavors of the islands.
Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/
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