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Baked Jamaican Jerk Chicken Wings

Baked Jamaican Jerk Chicken Wings

Baked Jamaican Jerk Chicken Wings are flavorful, spicy, and perfect for parties, offering a gluten-free and low-lactose option.
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Prep Time 10 minutes
Cook Time 50 minutes
Marinating Time 3 hours
Total Time 1 hour
Course Appetizer, Snack
Cuisine Caribbean, Jamaican
Servings 6 wings
Calories 483 kcal

Equipment

  • oven
  • baking sheet
  • mortar and pestle or blender

Ingredients
  

  • 0.25 cup cane vinegar or distilled white vinegar
  • 6 pieces scallions
  • 1 to 3 pieces Scotch bonnet or habanero peppers stems removed (seeds optional to reduce heat)
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh thyme or dried thyme ½ tablespoon if dried
  • 2 teaspoons allspice berries or ground allspice
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons kosher salt
  • 1 teaspoon grated nutmeg
  • 1 teaspoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 3 pounds split chicken wings

Instructions
 

  • To make the Jamaican jerk sauce, mash all the ingredients except for the wings together in a mortar and pestle until smooth, or place ingredients in a blender and puree into a thick and smooth paste. You should have about ¾ cup sauce.
  • Reserve ¼ cup of the jerk sauce and combine the chicken wings with the remaining ½ cup sauce to thoroughly coat. Cover and refrigerate for 3 hours to overnight.
  • Preheat the oven to 450°F (230°C). Lightly grease a baking sheet or line it with parchment paper. Arrange the chicken wings skin-side up on the pan. Bake the wings for 35 minutes until crispy and lightly browned, then remove from the oven and baste with the remaining ¼ cup jerk sauce. Return to the oven and bake for an additional 15 minutes. Serve immediately.

Notes

I recommend wearing food safe gloves when handling the chile peppers and applying the jerk sauce onto the chicken wings. These chiles are very hot and can leave residual oils on your fingers even after washing your hands. For a less spicy recipe, use only 1 Scotch bonnet (or habanero) chile pepper and be sure to remove the seeds. Marinating overnight is ideal, but a few hours will work too.

Nutrition

Serving: 3wingsCalories: 483kcalCarbohydrates: 3gProtein: 40gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 252mgSodium: 379mgPotassium: 438mgFiber: 1gSugar: 1g
Keyword Baked Jamaican Jerk Chicken Wings, baked wings, Caribbean appetizers, gluten free, jerk chicken, party snacks
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