Baked Jamaican Jerk Chicken Wings offer a delicious fusion of spicy, sweet, and savory flavors. This recipe uses a homemade jerk seasoning marinade and BBQ jerk sauce to create wings that are juicy on the inside with a crispy exterior. The perfect appetizer or main dish, these wings bring the taste of traditional Jamaican jerk with the ease of oven baking.

Full Recipe:

Ingredients

• 3 lbs organic chicken wings, disjointed

• 3 tablespoons jerk seasoning paste/marinade

• 2-3 tablespoons homemade jerk dry rub seasoning

• 2 scotch bonnet peppers, chopped

BBQ Jerk Sauce:

• 2 tablespoons unsalted butter

• 2 cups BBQ sauce (premium)

• Broth from baked jerk chicken (see instructions)

• 2 thyme sprigs

• 1/2 cup organic chicken stock

• 1 teaspoon jerk seasoning paste/marinade (optional)

• 1-2 tablespoons cornstarch (mixed with warm water)

Directions

1. Marinate the Chicken:
   In a large bowl, mix cleaned chicken wings with chopped scotch bonnet pepper, jerk marinade, and dry rub seasoning. Toss to coat evenly and let it marinate for 10-15 minutes, or for best results, refrigerate for 1-2 days.

2. Bake the Chicken:
   Preheat the oven to 400°F (200°C). Grease a 9×13 baking dish or large foil baking pan. Arrange the wings in a single layer and cover with foil. Bake for 30-35 minutes or until mostly cooked through. Drain the jerk broth into a bowl and set aside. Return the wings to the oven and bake for an additional 5-10 minutes until slightly crispy.

3. Make the BBQ Jerk Sauce:
   In a saucepan, melt butter over medium-high heat. Add BBQ sauce, jerk broth, jerk marinade, and chicken stock. Let it boil for 2-3 minutes. Reduce the heat to medium-low and stir in cornstarch mixture and thyme. Cook until the sauce thickens.

4. Combine and Bake Again:
   Brush or spoon the BBQ jerk sauce generously onto the wings. Bake for another 10-15 minutes (without foil) until the sauce is baked onto the wings. Optionally, broil for 5 minutes for extra crispiness.

5. Serve:
   Serve the wings hot with traditional sides like hard-dough bread, grilled corn, or a salad.

Nutrients

Per serving (approx. 6 servings):

• Calories: 735 kcal

• Carbohydrates: 46g

• Protein: 44g

• Fat: 41g

• Saturated Fat: 13g

• Polyunsaturated Fat: 8g

• Monounsaturated Fat: 16g

• Trans Fat: 1g

• Cholesterol: 185mg

• Sodium: 1183mg

• Potassium: 667mg

• Fiber: 2g

• Sugar: 34g

• Vitamin A: 1174 IU

• Vitamin C: 3mg

• Calcium: 83mg

• Iron: 4mg

The Key to Jerk Chicken: Seasoning and Marinade

The secret to great Jamaican Jerk Chicken lies in its seasoning. Traditional jerk seasoning consists of a blend of ingredients that provide a balance of heat, sweetness, and aromatic flavors. In this recipe, both a jerk seasoning paste/marinade and a dry rub are used to ensure the chicken is infused with flavor both inside and out.

The marinade, which is applied to the wings, includes a mixture of scotch bonnet peppers, garlic, and a variety of herbs and spices like thyme, allspice, and cinnamon. The scotch bonnet peppers are a key ingredient in jerk seasoning, adding the signature fiery heat and fruity flavor. The dry rub adds another layer of spice and depth to the wings, ensuring that the flavor is evenly distributed and that the wings absorb the seasoning during marination.

Marinating the Chicken

To ensure the chicken wings are full of flavor, it’s important to let them marinate for at least 10-15 minutes, or up to 1-2 days for maximum flavor infusion. The longer the wings marinate, the more the jerk spices will penetrate the meat, resulting in a richer and more flavorful chicken. The scotch bonnet peppers in the marinade infuse the wings with heat, while the other spices work their magic to create a complex, aromatic flavor profile.

Baking the Wings to Perfection

Baking the chicken wings at 400°F (200°C) helps them cook through while retaining moisture, resulting in juicy wings with crispy skin. The wings are initially covered with foil and baked for 30-35 minutes, allowing them to cook evenly. After this, the wings are returned to the oven uncovered for an additional 5-10 minutes, allowing the skin to crisp up and become golden brown. During this time, you’ll also want to save the jerk broth, which is rich in flavor and will be used to enhance the BBQ jerk sauce.

Making the BBQ Jerk Sauce

The BBQ Jerk Sauce is a key element in this recipe, adding a tangy, smoky, and slightly sweet element to the chicken wings. In a saucepan, butter is melted and combined with BBQ sauce, jerk broth, chicken stock, and jerk marinade. This creates a rich, flavorful sauce that is thickened with a cornstarch slurry. The thyme sprigs add a final touch of freshness and earthiness to the sauce.

As the sauce simmers, it will thicken, making it the perfect consistency to coat the wings. This sauce is what gives the wings their glossy finish and additional burst of flavor.

Final Baking for the Perfect Finish

Once the wings are baked to crispy perfection, they are generously brushed or spooned with the BBQ jerk sauce. The wings are then baked for an additional 10-15 minutes to allow the sauce to caramelize and adhere to the wings. If you want extra crispiness, you can broil the wings for an additional 5 minutes to get a beautifully charred, crispy exterior.

Serving the Wings

These Jamaican Jerk Chicken Wings are best served hot, with their crispy skin and rich, smoky flavor. For a complete meal, pair them with traditional sides like hard-dough bread, grilled corn, or a fresh salad. The smoky, spicy wings are balanced by the sweetness of the BBQ jerk sauce and the heat from the scotch bonnet peppers, making them a perfect treat for those who enjoy bold flavors.

Nutritional Information

Each serving of Jamaican Jerk Chicken Wings contains approximately 735 calories, with 44 grams of protein, making them a filling and satisfying dish. The wings are high in fat due to the cooking oil and butter used, but they also contain healthy monounsaturated fats from the olive oil. While the wings are higher in sodium, the recipe is packed with essential nutrients like potassium, calcium, and iron.

The sugar content comes from the BBQ sauce and the marinade, contributing to the sweetness of the dish that balances the heat of the scotch bonnet peppers. The wings also offer a moderate amount of fiber, contributing to a more balanced meal.

Conclusion

Baked Jamaican Jerk Chicken Wings are a flavorful, easy-to-make dish that brings the heat, spice, and sweetness of Jamaican jerk seasoning right to your home. With juicy, tender chicken, a crispy exterior, and a tangy BBQ jerk sauce, these wings are a hit at any gathering. Whether you serve them as an appetizer or main course, these wings will surely satisfy your cravings for bold, Caribbean-inspired flavors. With minimal effort and maximum flavor, this recipe is perfect for anyone who loves the taste of jerk chicken and wants a simple, oven-baked version. Enjoy the delicious fusion of spicy, sweet, and savory flavors that make these wings a standout dish!