Ingredients
Scale
- 2 pounds chicken wings, tips removed and wings split
- 1 small onion, roughly chopped
- 3 cloves garlic
- 2 Scotch bonnet peppers (use less for milder heat, or substitute with habanero)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon brown sugar, packed
- 1/4 cup soy sauce (use tamari for gluten-free option)
- 2 tablespoons apple cider vinegar
- Juice of 1 lime
- 2 tablespoons vegetable oil (or coconut oil for a tropical touch)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup chopped green onions for garnish
Instructions
- Start by preparing the jerk marinade. In a blender or food processor, combine the onion, garlic, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, apple cider vinegar, lime juice, and vegetable oil. Blend until you get a smooth, fragrant paste. This is the heart of your jerk flavor.
- Place the chicken wings in a large bowl or a resealable plastic bag. Pour the marinade over the wings, making sure each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight. I remember how Mama Lou always insisted on letting the flavors soak in overnight—it’s where the magic happens.
- Preheat your grill to medium-high heat (about 375°F). If you’re using an oven, preheat it to 400°F and line a baking sheet with foil and a wire rack to allow air circulation around the wings.
- If grilling, oil the grates lightly to prevent sticking. Place the wings on the grill and cook for about 20-25 minutes, turning every 5 minutes to ensure even cooking and char. You want the skin to be crispy and slightly charred, just like the wings Mama Lou used to make.
- If baking, arrange the wings on the wire rack and bake for 40-45 minutes, flipping halfway through, until golden and cooked through. For extra crispiness, you can broil for 2-3 minutes at the end, keeping a close watch to avoid burning.
- Once cooked, remove the wings and let them rest for a few minutes. This helps the juices redistribute and keeps the meat tender.
- Garnish with chopped green onions if desired and serve hot. I always loved how Ouma would sprinkle fresh herbs over the platter, adding a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
