Jerk Chicken wings are packed with flavors that are suitable for all taste buds. It’s spicy and sweet with a subtle earthy flavor. This distinct flavor makes the Jerk a meal that cannot be compared to any other.
Jerk refers to a complex blend of sweet, pungent, and assertive seasonings which usually includes warm spices like Ginger, Cinnamon, and allspice together with an acid like vinegar, Lemon juice or lime juice.
Jamaican Jerk Chicken is one of the most popular culinary export in the world and it’s a good way to get yourself familiar to the world of ethnic cuisine. You can make your very own delicious Jerk spice blends and marinades at home and, you can also prepare the Jerk both in the oven or the outdoor grill.
Making classic Jamaican meals does not have to be intimidating or time-consuming: in fact by learning the basics of ethnic cooking, you will be able to create delicious meals with ease, and feel comfortable adapting recipes to suit your taste. You can also try these Jamaican recipes: Jamaican Beef Patties which is also referred to as Jamaican meat pies or this amazing Jamaican style Oxtail stew
Jamaican meals are simple to make and full of flavor. You’ll love the heat and flavor of this fiery marinade which is a unique combination of herbs, spices, and peppers that comes together perfectly to give a flavorful punch. It is really different from all the Wings I have ever tried. Its flavor is really bold and unique, and it goes well with even tiny taste buds (Yep my kids loves it). You can also add your personal touch.
If you want something for yourself, your family or friends this tropical treat is a good way to go. Jerk it up!
Fun Fact about the Jamaican Jerk
Do you know that long ago, Jerk used to refer only to pig slowly grilled over a fire pit of pimento wood but just like the evolution of any other food, it has likewise evolved into the use of Chicken, Fish Pork and more?
Notes:
When we talk about the Jerk Chicken, what comes to mind is heat and spice. You don’t need to be scared, because, you can easily turn down the heat if you are not in tune with it.
It is very important to marinate the Chicken, and it has to be thoroughly cooked but not overcooked.
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Jamaican Jerk Chicken Wings Recipe
Jamaican Jerk Chicken wings are packed with flavors that are suitable for all taste buds. It's spicy and sweet with a subtle earthy flavor. This distinct flavor makes the Jerk a meal that cannot be compared to any other.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 8 hours
Total Time: 9 hours
Servings: 6 People
Calories: 317kcal
Ingredients
- 3 Pounds Chicken wings
- 1 cup diced onions
- 3 Green Onion stalks
- 1/2 Teaspoon Ginger diced
- 1 tablespoon brown Sugar
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Allspice
- 1/2 Teaspoon Cinnamon
- 1/4 tablespoon Thyme
- 1/2 Teaspoon Garlic Powder
- 1 Habanero I removed the seed - you can add more if you like it hot
- 1 Teaspoon smoked Paprika
- 1 Teaspoon Salt
- 1 Tablespoon cooking Oil
- 3 tablespoons soy sauce
- 1/4 Cup Orange Juice
Instructions
- Blend all the ingredients together (except the wings of course)
- Put the Wings in a Bowl and thoroughly rub the marinade on the Wings (don't throw away the Left over marinade).
- Cover the Marinated Wings with a plastic wrap and put it in the Fridge to marinade for 8 hours or leave overnight in the Fridge
- After 8 hours, line and spray the baking Pan and arrange the Wings on the Pan then brush with some of the remaining Jerk marinade.
- Put the Wings in a 450 °F preheated Oven for for 45 to 50 minutes (turn halfway through and rub with the jerk marinade) and serve with your favorite dipping sauce. ENJOY!
Nutrition
Calories: 317kcal | Carbohydrates: 5g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 982mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg
When I saw the ingredients you were using in the Jerk, I couldn’t Pin or Print this recipe fast enough. I also am going to be working on your Jamaican Patty and Nigerian Meat Pie also. Unfortunately I cannot find Scotch Bonnets anywhere, so I’m used to substituting Habanero. I don’t de-vein and de-seed mine though. I’m a chile-head, pepper-freak.
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