Jerk Chicken Wings

Jerk Sauce can be used on everything from ribs to fish, and even vegetables! Its very versatile. This particular recipe is one of my favorites because it comes together in very little time, and makes the best Jerk Chicken Wings! Its cooked in an oven, but would be just as tasty grilled. Here, I’ve used a bit of smoky sea salt as garnish to mimic the smoke you would normally get from the grill. Serve with Rice and Peas, Cabbage, and Plantain for a full Jamaican meal. Recipe adapted from “Kelis: My Life on A Plate.”

Ingredients

  • 1-2 lbs. chicken wings

  • 1-2 tablespoons canola oil or other neutral cooking oil

  • 1/2½ cup sesame oil

  • 1/4¼ cup molasses

  • 2 tablespoons soy sauce

  • 1 1/2 tablespoons ground allspice

  • 4 to 6 cloves garlic

  • 1 to 2 Scotch bonnet or habanero peppers, seeded or whole

  • 1 bunch scallions, coarsely chopped

  • 1 bunch fresh thyme, stem removed

  • Ground black pepper to taste

  • Kosher salt to taste

  • Smoked sea salt to taste (optional)

Preparation

  • Preheat oven to 425 degrees.

  • Clean and coat chicken with neutral oil. Next, season chicken wings lightly with kosher salt, and pepper (Keep in mind the sauce will have soy sauce which is already salty). Place chicken wings on a baking rack.

  • Place baking rack on top of foil covered baking sheet. Begin cooking your chicken wings in the oven while you prepare your sauce.

  • Combine all ingredients into a blender and blend until smooth. Pour into a saucepan and cook over medium heat until the sauce changes color, about 10 to 15 minutes.

  • Check the chicken wings for doneness (depending on size). Just before fully cooked, coat with the jerk sauce. Continue to cook covered, for an additional 5 to 10 minutes.

  • Garnish lightly with smoked sea salt (optional) and serve.

*This sauce can be made one day ahead and used as a marinade for chicken overnight.

Maincarmen JohnsonChickenComment