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- Meat and poultry
- Popular chicken
- Jerk chicken
Before you make these chicken wings, be prepared to send your taste buds into a frenzy. Enjoy with a mango salsa, if desired.
23 people made this
- 4 tablespoons fresh squeezed orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh ginger
- 1 habanero chilli pepper, seeded and chopped (use gloves)
- 1 tablespoon curry powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 125ml vegetable oil
- 12 large chicken wings, tips removed and wings cut apart at joint
MethodPrep:30min ›Cook:20min ›Extra time:4hr marinating › Ready in:4hr50min
- Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero chilli 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 freezer 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 cooking time.
- Preheat a barbecue for medium heat and lightly oil the cooking grate.
- Remove the wing pieces from the bag of marinade and discard the used marinade. Sprinkle the wings with salt and pepper to taste. Sear on the hottest part of the barbecue until the wings begin to brown, about 4 minutes per side.
- Move the wings to a less-hot part of the barbecue, baste with the unused portion of the marinade and close the lid. Grill until the wings are golden brown, show good barbecue marks, are no longer pink in the centre and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
Habanero chilli peppers
Can be purchased in speciality markets or online. If unavailable, use Scotch bonnet chillies to taste.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(19)
Reviews in English (17)
I loved these but will had more chilli to them next time for a larger kick....-03 Jan 2011
Tasty! I used ground ginger instead of fresh ginger and used a jalapeno pepper instead of habanero. The 1/2 cup of oil is a little much, so I reduced it to 1/4 cup. The recipe makes alot of marinade for 12 wings, so I doubled the amount of wings. Lastly, I baked mine at 375 for 20-25 mins without basting. Turned on the broiler to crisp it up for a few mins and perfection!-17 Nov 2010
The flavor of this is delicious! I used it on pieces of chicken breast instead of wings, and I couldn't go out to grill so I baked them in the oven in the marinade (@ 375 for about 25 minutes). I've never cooked with habaneros before, so I didn't know how hot this was going to be, but it was a perfect level of spiciness for me - a good moderate amount of heat. I will definitely keep making this. Thanks, BencyCooks!-12 Sep 2010
Jerk Chicken Wings Recipe
These didn't get the Week Wing honor due to any lack of deliciousness, but because I had already given grilled Jerk chicken its proper credit. However, there is virtue in a plate of Jerk wings over Jerk chicken.
The essence of Jerk is the amazing mixture of herbs, spices, and chilies, and when it comes to wings over any other piece of chicken, the marinade-to-chicken ratio tips well in favor of the Jerk. That means more heat and more spice with just enough juicy chicken to temper the seasoning to the perfect amount.
Caribbean Jerk Chicken Wings
One of the reasons I love to cook is that you can recreate a moment in time. As an obsessive traveler, I’m always inspired by local food, and I’m always looking to recreate a vacation meal at home. I’m especially fond of the delicious flavors and eclectic cultures of the Caribbean. My Caribbean jerk chicken wings are inspired by the distinctive flavors of Jamaica. Jerk seasoning is a blend of spices and aromatics that gives grilled meats a unique kick, with heavy notes of allspice, garlic, ginger and of course, heat! The good thing about this recipe is, you can temper the heat to your particular taste. Make these jerk chicken wings next time you’re craving a trip to the islands.
3 pounds chicken wings
1 bunch of scallions (about 8)
1 small red onion or 2 shallots, peeled and quartered
3-6 Scotch bonnet or habanero peppers
1 2 inch piece of ginger, chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon kosher salt, plus more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable or canola oil
2 tablespoons white or cider vinegar
Juice of 1 lime
In a food processor or blender, add all the ingredients (minus the chicken wings).
Puree the mixture until it’s uniformly blended. This is your jerk seasoning.
Place the chicken wings into a large ziptop bag, and pour the jerk marinade over the chicken. Zip the bag and swish to coat the chicken in the jerk seasoning. Place in the refrigerator and marinate for at least 4 hours, but preferably overnight.
Heat a grill to low heat (you want to cook these low and slow). Place the chicken wings onto the grill.
Cook over low flame for 25-35 minutes, turning occasionally to brown all sides. Cook until the chicken is well browned, and no longer pink in the middle.
Serve these up with my super popular recipe for Arroz con Gandules and Tostones for a delicious Caribbean fusion dinner.
MORE CHICKEN DRUMSTICK RECIPES
Greek Chicken – ideal made with drumsticks instead of thighs
Baked Chicken and Rice – make this with drumsticks instead of bone in thighs!
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The best Jamaican Jerk Chicken recipe we’ve ever tasted is fragrant, fiery hot and smoky all at once. It’s from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island.
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Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
Cooking Preparation: After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 degrees F for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40 degrees F.
Tips: Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin. By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure
Grilling Preparation: Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165 degrees F. Serve hot with your favorite beverage.
Wings can also be placed on the grill directly from the oven to express the cooking process. Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
Jamaican Marinade: Slowly add the olive oil to the jerk seasoning stirring with a wire whisk. Add all remaining ingredients stir. Refrigerate. Marinade poultry or meats for 3 hours, and fish or seafood up to one hour.
John E. Kelly / Getty Images
A take on the pub classic, these buffalo wings are not fried but grilled for a healthier choice, but still packed with flavor. The secret here is the combination of hot sauce and cola–yes, cola. This gives these hot wings the perfect balance of sweet and heat. Serve it with the classic blue cheese dressing on game night.
- For jerk marinade:
- 3 scallions, chopped
- 4 large garlic cloves, chopped
- 1 small onion, chopped
- 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 1/2 tablespoons salt
- 1 tablespoon packed brown sugar
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 2 teaspoons black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- For chicken:
- 4 chicken breast halves with skin and bones (3 pounds), halved crosswise
- 2 1/2 to 3 pounds chicken thighs and drumsticks
- Accompaniment: papaya salsa
Grilled Jerk Chicken Wings recipe - Recipes
Grilled Jamaican Jerk Chicken Wings25min Prep, 25min Cook, 50min Total
- 4 lb chicken wings
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 cup yellow mustard
- ½ cup apple cider vinegar
- ⅓ cup firmly packed brown sugar
- 2½ Tbsp Jerk seasoning
- 2 Tbsp soy sauce
- 1 tsp honey
- Using a sharp knife, separate wings and drummetes. Cut off wing tips, and discard.
- Toss together wings, oil, garlic, salt, and pepper in a large bowl.
- Transfer wing mixture to two gallon-size zip-top freezer bags. Seal bags, and refrigerate at least 2 hours or up to 2 days.
- Preheat grill to medium-high heat.
- Remove chicken from marinade discard marinade.
- Grill wings, covered with grill lid, 20 to 25 minutes, turning occasionally until chicken is done and skin is crisp.
- Meanwhile, whisk together mustard, vinegar, brown sugar, Jerk seasoning, soy sauce, and honey serve with wings.
Side Dish Ingredients
- 1 (16-oz) pkg coleslaw mix
- 1 red bell pepper, chopped
- 2 mangoes, peeled and chopped
- ¼ cup chopped fresh cilantro
- 1 cup coleslaw dressing
- 2 (15.5-oz) cans black beans, rinsed and drained
- 1 (14.5-oz) can diced tomatoes with green chiles
- 2 tsp Creole seasoning
Side Dish Instructions
- Toss together coleslaw mix, bell pepper, mangoes, cilantro, and dressing in a large bowl season to taste.
- Combine beans, tomatoes, and Creole seasoning in a saucepan cook over low heat until heated through.
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Grilled Jerk Chicken Wings in Foil Packets — An Easy Appetizer With a Kick!
Since this is now the third time I’ve done a recipe using Walkerswood Jerk Seasoning (roughly two more times than I’ve promoted any other food item), you might well think that I’m being paid by the company or at least getting free jars of the stuff to cook with, but you’d be wrong. <Memo to self: Contact Walkerswood about getting an endorsement deal> It’s just that it is super tasty, super healthy, and useful in several super easy dishes! As I’ve mentioned in my posts about the jerk grilled drumsticks and crockpot jerked pork, you are free to use another brand or to make your own, but in my research, I’ve found this to be near perfect. I used to find it pretty regularly in grocery stores, but recently I’ve only found it at Cost Plus World Market or online at Amazon.
Another thing I never shut up about is my awesome annual camping trip to the High Sierras where we have incredibly high standards for our camp cuisine. Last year, in preparation for the trip, I was looking for an appetizer to do, and found an article on Things To Grill in Foil” from the Food Network. There were a lot of interesting ideas, but the two that caught my eye the most were the Hot and Spicy Shrimp, which I did last year and turned out amazing, and the Jerk Chicken Wings, which I did as an appetizer this year.
I’m pleased to report that the wings were a big hit as well, so I wanted to share them with you here. One of my favorite things about cooking in foil is that you don’t have dishes to clean up afterwards, something that is especially important when camping or tailgating. These are no different. Before leaving for camp, I simply separated the wings, put them in a ziplock bag with the rub and some olive oil, squished them around to get them coated in the jerk seasoning, and then threw them into an ice chest until I was ready for them two days later (you can do it immediately before cooking, or keep them refrigerated several days if you wish–I’ve done both with success). At camp, I simply put them on a piece of over-sized foil, wrapped them up into a sealed packet, and through them on the grill (or you could use a “greasy grate”) over the camp fire.
The original recipe said it would take 25 minutes (flipping once) for 12 wing pieces on high heat, which is how it worked when I did it at home. In camp, though, I did 36 wing pieces on camp fire coals, which did not cook nearly as efficiently as the gas grill at home, so it took about 45 minutes to actually cook them properly. The one downside to cooking with foil, is that it is not easy to check to see if food is done without completely destroying the foil. I could tell the chicken wasn’t sizzling like I’d hoped on the campfire, and when I checked on them after about a half hour, they were clearly not done yet. So I put another layer of foil around the original packet (which had been torn to shreds in opening to check), added some wood to the fire, and cooked another 15 minutes. This time, I could hear it sizzling in the foil, and when I took it off again, the wings were perfect!
The original recipe called to squirt lime juice over it when it was finished and sprinkle cilantro on top, and I’d brought both, but my buddies ate them so fast, that nobody (including me) noticed that I’d neglected to do that. I actually made the same mistake at home, but both times it was good enough that I really don’t think it is remotely necessary and is frankly just more to buy and bring along. Regardless, these are much healthier than your standard deep fried wings, and the foil packet keeps them quite moist and tender, rather than dried out, like so many restaurant/bar wings seem to be.
You could easily do this recipe in a foil packet in the oven or even a toaster oven on a rimmed cookie sheet (in case it leaked) by baking it at about 400 degrees, and could probably do it in a covered casserole dish as well, but then you’ve got dishes to wash, and nobody wants that, right?
NOTE: If you use the standard jerk seasoning, the wings will be quite spicy! No more so than regular buffalo wings, but they definitely have a wonderful kick to them. Walkerswood does make a mild jerk seasoning, and several other brands make milder seasonings than Walkerswood’s original, so if your crowd is not very spice tolerant, you might consider one of those options.
The recipe consists of just wings, some jerk seasoning, and a little vegetable oil.
Mix it all together in a ziplock, and you won’t even dirty a bowl! Plus, you can then save it for hours or even days before you grill them.
Chicken wings dumped on the foil at camp. Spread them out into roughly a single layer before wrapping them, so they’ll cook through properly.
As you can see, this large batch of wings made a sizable foil packet! You can also see how the heat from the camp fire coals was not very efficient for cooking initially, until I added some wood to the fire later.
Shredded foil packet exposing the wings to my hungry friends. Who needs plates, when you can just stand around the foil packet on the table and throw the bones into the fire?