Jerk Chicken Wings

These jerk chicken wings are Chef John's marinated, oven-baked drumettes flavored with habanero, lime juice, brown sugar, garlic, herbs, and spices.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 253 Calories

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 2 teaspoons ground black pepper
• 3 tablespoons soy sauce
• 6 cloves garlic
• cooking spray
• 1 tablespoon kosher salt
• 2 tablespoons fresh thyme leaves
• 3 habanero peppers, seeded and chopped
• 3 pounds chicken wing drumettes
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cumin
• 0.5 yellow onion, chopped
• 0.33333334326744 cup lime juice
• 0.5 teaspoon freshly grated nutmeg
• 0.5 cup green onions, sliced

Recipe Instructions

Step 1

Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.

Step 2

Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.

Step 3

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.

Step 4

Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.

Step 5

Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.

Step 6

Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.