Jamaican Jerk Chicken Wing (with Video)

Some wings are just hot, but Jerk wings are hot and flavorful with the crunchy black pepper dancing on the taste bud!
It has always been a must for me whenever I hit a wing joint.
Since wing joints are so hard to find in the Bay Area, I found this recipe on YouTube and decided to do it myself!

Definitely a party pleaser!




Jamaican Jerk Chicken Wing Recipe
Servings: 10

Ingredients
- 5 lbs chicken wing (defrosted)
- 2 Habanero chili (stem removed)
- 1 green onion (chopped)
- 2 shallot (chopped)
- 1 onion (chopped)
- 2 garlic clove (chopped)
- 1 tbsp ginger (grated)
- 2 tsp thyme (chopped)

- 2 tsp allspice (ground)
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 3 tbsp lime juice
- 2 tbsp brown sugar
- 2 tbsp salt
- 1 tsp black pepper
- 1 cup water

Method
1. Make the Jerk marinade,
- place the following items in a blender: habanero chile, green onion, shallots, onion, garlic clove, ginger, thyme, allspice, vegetable oil, soy sauce, lime juice, brown sugar, salt, black pepper, and water.
- blend until it is a smooth paste.

2. Place the chicken wings in plastic bags. Depending on the amount of wings more bags may be needed.

3. Pour in the Jerk marinade evenly into the plastic bags. Make sure every wing is covered with the Jerk marinade. Seal the bags.

4. Refrigerate for at least 8 hours or overnight.

5. Preheat your oven to 450 degrees.

6. Arrange the wings in one layer on an oiled rack set over a foil-lined baking sheet. Spoon the marinade over them and bake in the upper third of the preheated 450°F oven for 30-35 minutes, or until cooked through.

7. Enjoy while hot!