Jerk Wings Recipes

JERK CHICKEN WINGS

Steps:

• In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, kosher salt, cinnamon, cloves, and allspice and puree until smooth.
• Place chicken in a large ziplock bag with half the marinade and reserve the rest of the marinade in the refrigerator.
• Marinate in the refrigerator for at least 8 hours.
• Preheat oven to 425 degrees and spray a baking sheet with cooking spray.
• Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
• Bake in the preheated oven for 25 minutes.
• Brush 1/2 the reserved marinade onto the chicken wings and bake an additional 20 minutes.
• Flip the chicken and brush the rest of the marinade on the chicken and cook and additional 10 minutes.

JERK CHICKEN WINGS

Steps:

• Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
• Place chicken in 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 or overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
• Bake in the preheated oven for 25 minutes.
• Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
• Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.

JERK GRILLED CHICKEN WINGS

Steps:

• Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
• Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

JERK CHICKEN WINGS

Steps:

• In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).
• Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

JERK WINGS

Steps:

• Preheat the oven to 350 degrees F.
• Wash and pat dry the chicken wings.
• Mix ketchup, soy sauce, sugar, allspice, paprika, black pepper, rosemary, clove, five-spice and red pepper flakes in a bowl.
• Blend garlic, ginger, cilantro and habaneros in the food processor and mix in with the seasoning.
• Coat the chicken wings in the mixture and roast, covered, for 15 minutes, then uncovered for an additional 30 minutes.

JERK BBQ WINGS

Steps:

• Apply all-purpose seasoning to the wings in a bowl and mix. Add 4 ounces jerk rub and mix thoroughly. Marinate, refrigerated, for 24 hours minimum, or up to 3 days
• Make Island BBQ sauce: Place barbecue sauce, honey, browning, remaining 2 tablespoons rub and 4 ounces water in a small saucepot. Whisk and heat until sauce starts to bubble. Turn it off and set it to the side.
• Preheat a grill for cooking at medium heat. Preheat the oven to 350 degrees F.
• Par-grill wings to about 145 degrees F, 20 to 25 minutes. Transfer to a baking pan and add the Island BBQ sauce.
• Bake, uncovered, until wings reach 165 degrees F, about 30 minutes.

GRILLED JERK CHICKEN WINGS

Steps:

• Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling.
• Preheat a grill for indirect and direct grilling over medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more.
• Sprinkle with sliced scallions and serve with lime wedges.

CARIBBEAN JERK CHICKEN WINGS

Steps:

• Preheat grill to medium-high.
• Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through.
• Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve.

JERK CHICKEN WINGS

Steps:

• Place the chicken wings in a large bowl; discard the tips. Add the jerk seasoning and rum and work into the wings with your hands. Cover and let marinate overnight in the refrigerator. Preheat the broiler. Arrange the wings in a single layer on a pan, place 6 to 7 inches under the broiler, and cook about 7 minutes per side, or until the wings are done.

JERK CHICKEN WINGS RECIPE BY TASTY

Steps:

• Add the onion, garlic, ginger, jalapeño, brown sugar, thyme, salt, black pepper, allspice, nutmeg, cinnamon, cayenne, ground cloves, olive oil, Guinness® Extra Stout, orange juice, and lime juice to a high-powered blender or food processor and blend on high speed until smooth.
• Place the chicken wings in a large resealable bag and pour in the marinade. Make sure all of the wings are well coated, then seal the bag and place in the refrigerator to marinate for at least 2 hours, up to overnight.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Remove the chicken wings from the bag, reserving the marinade, and place on the prepared baking sheet.
• Bake the chicken wings for 25 minutes. Remove from the oven and brush the wings generously with the reserved marinade, then return to the oven and bake for another 20 minutes. Remove the wings from the oven again, flip, and generously brush with marinade again. Bake for 10 minutes more, or until the wings are deep golden brown in color and the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for at least 5 minutes, until cool enough to handle.
• Serve the wings with glasses of Guinness® Extra Stout.
• Enjoy!