Description
These Baked Jamaican Jerk Chicken Wings are packed with authentic Caribbean flavors, featuring a spicy and aromatic marinade with allspice, thyme, and Scotch bonnet pepper. Perfectly baked for a crispy texture outside while juicy inside, this recipe offers a delicious appetizer that’s easy to prepare and sure to impress.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings (split and tips removed)
Marinade
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½–1 teaspoon cayenne pepper (to taste)
- Juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1 Scotch bonnet pepper or habanero (finely minced)
- 2 green onions (chopped)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper to prevent sticking and make clean-up easier.
- Prepare the Marinade: In a large bowl, combine olive oil, brown sugar, soy sauce, ground allspice, dried thyme, cinnamon, nutmeg, garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper, lime juice, apple cider vinegar, minced Scotch bonnet pepper, and chopped green onions. Mix thoroughly to form a paste-like marinade.
- Marinate the Wings: Add the cleaned chicken wings into the marinade and toss them well to coat evenly. Allow the wings to marinate for at least 1 hour, or preferably overnight in the refrigerator to deepen the flavors.
- Arrange for Baking: Spread the marinated wings in a single layer on the prepared baking sheet, ensuring they have space between each piece for even cooking.
- Bake the Wings: Bake in the preheated oven for 40–45 minutes, flipping the wings halfway through the cooking time to promote even browning and crispiness.
- Optional Broiling: For extra crispy skin, broil the wings for an additional 2–3 minutes at the end of baking, watching carefully to avoid burning.
- Serve: Remove from oven and serve hot, optionally garnished with lime wedges or accompanied by a cooling dip like ranch or yogurt.
Notes
- To reduce the heat level, remove the seeds from the Scotch bonnet pepper or substitute with a milder jalapeño pepper.
- For a smokier flavor, these wings can also be grilled instead of baked.
- Serve with lime wedges or cooling dips such as ranch dressing or yogurt to balance the spice.
