Description
Baked Jamaican Jerk Chicken Wings feature a deliciously spicy marinade made with scotch bonnet peppers and homemade jerk seasoning, complemented by a rich BBQ jerk sauce. Perfect for gatherings, these wings are a flavorful delight with a spicy kick.
Ingredients
For the Chicken:
3 lbs organic chicken wings, disjointed
2 scotch bonnet peppers, chopped
For the Homemade Jerk Seasoning:
2–3 tablespoons homemade jerk dry rub seasoning
For the BBQ Jerk Sauce:
2 tablespoons unsalted butter (or vegan butter for a dairy-free option)
2 cups premium BBQ sauce
Jerk broth from baked chicken (see instructions below)
2 thyme sprigs
1/2 cup organic chicken stock
1–2 tablespoons jerk seasoning paste (Grace brand recommended)
1–2 tablespoons cornstarch (mixed with 3–6 tablespoons warm water)
Instructions
- Marinate the Chicken:
Clean and rinse the chicken wings. In a large bowl, mix the wings with chopped scotch bonnet peppers and jerk seasoning. Ensure all wings are fully coated. Let the wings sit for 10-15 minutes, or for best results, marinate overnight in the fridge. - Bake the Chicken:
Preheat the oven to 400°F (200°C) and lightly grease a 9×13 baking dish or foil baking pan. Spread the marinated chicken wings in the dish and cover tightly with foil. Bake for 30-35 minutes until mostly cooked through. Drain the jerk broth from the chicken and set it aside. Return the wings to the oven (uncovered) and bake for another 5-10 minutes to dry them out slightly. - Make the BBQ Jerk Sauce:
In a saucepan over medium-high heat, melt the butter, then add the BBQ sauce, jerk broth, jerk seasoning, and chicken stock. Stir and bring to a boil for 2-3 minutes. Reduce heat to medium-low, add the cornstarch mixture and thyme sprigs, and stir until the sauce thickens. - Coat the Wings:
Brush or spoon the BBQ jerk sauce over the wings until fully coated. Bake the wings (without foil) for another 10-15 minutes, or broil them for the last 10 minutes to achieve a crispy, caramelized finish. Be sure to watch closely to avoid burning. - Serve:
Serve the jerk chicken wings with your favorite sides like grilled corn, rice, or veggies. Enjoy with traditional hard-dough bread if desired!
Notes
- Leftover wings can be stored in an airtight container in the refrigerator for 3-4 days.
- Substitute butter with vegan butter for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 1 hour (30-35 minutes + 5-10 minutes + 10-15 minutes)
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: jamaican
Nutrition
- Serving Size: 1 wing (approx.)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg