Spicy Jamaican Jerk Wings (Print Version)
# Ingredients:
→ CHICKEN
01 -
3 lbs. organic chicken wings, disjointed
02 -
3 Tbsps Jerk seasoning paste/marinade
03 -
2-3 Tbsps Homemade Jerk Dry Rub Seasoning
04 -
2 scotch bonnet peppers, chopped
→ BBQ JERK SAUCE
05 -
2 Tbsps unsalted butter
06 -
2 cups premium BBQ sauce
07 -
Reserved broth from baked jerk chicken
08 -
2 sprigs fresh thyme
09 -
½ cup organic chicken stock
10 -
1 teaspoon jerk seasoning paste/marinade (optional)
11 -
1-2 Tbsps cornstarch mixed with 3-6 Tbsps warm water
# Instructions:
01 -
In a big bowl, toss your freshly cleaned chicken wings with the chopped scotch bonnet peppers, Jerk Marinade, and Homemade Jerk Dry Rub. Make sure every piece is coated well. Let them hang out for 15 minutes, but honestly, overnight in the fridge will give you the best flavor bomb (up to 2 days if you're planning ahead).
02 -
Heat your oven to 400°F. Grab a 9x13 baking dish or a large foil pan and give it a light coating of oil to prevent sticking.
03 -
Arrange those wings in a single layer in your baking dish, then cover tightly with foil. Slide them into the oven for about 30-35 minutes until they're mostly cooked through. Here's the important part: carefully drain off that amazing jerk liquid into a bowl - don't throw it away! Pop the wings back in the oven uncovered for another 5-10 minutes to dry them out a bit.
04 -
Meanwhile, melt the butter in a saucepan over medium-high heat. Pour in the BBQ sauce, that reserved jerk broth you saved, a bit more jerk marinade if you're feeling it, and the chicken stock. Let it all bubble together for 2-3 minutes. Turn the heat down, toss in those thyme sprigs, and stir in your cornstarch slurry until the sauce thickens up nicely.
05 -
Take those wings and brush them generously with your BBQ jerk sauce. Every nook and cranny should get some love. Back into the oven they go, uncovered this time, for another 10-15 minutes until the sauce bakes onto the wings. Pro tip: switch to broil for the last few minutes for that extra caramelization, but keep an eye on them so they don't burn!
06 -
These bad boys are traditionally served with hard-dough bread, but they're fantastic with grilled corn, rice, potatoes, or your favorite veggies. Dive in while they're hot!
# Notes:
01 -
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
02 -
If you love extra heat, feel free to bump up the scotch bonnet peppers to as many as 4 total.
03 -
Store any leftover sauce in an airtight jar in the refrigerator for up to 1 week.