13 INGREDIENTS • 4 STEPS • 1HR 20MINS

Jerk Chicken Wings

Name: Jerk Chicken Wings
Total time: PT4800.0S
Yield: 4
Ingredients: 2 Scotch Bonnet Pepper; 2 clove Garlic; 2 tablespoon Fresh Thyme Leaves; 2 teaspoon Ground Allspice; 1 teaspoon Ground Cloves; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Nutmeg; 1/4 teaspoon Freshly Ground Black Pepper; 1/4 cup Olive Oil; 2 pound Chicken Wing; 2 tablespoon Olive Oil; 2 tablespoon Worcestershire Sauce; to taste Fresh Thyme

Juicy jerk chicken wings marinated in a fiery blend of Scotch bonnet chilies, warm spices, and fresh thyme. Crispy on the outside, tender inside, and finished with a flavorful Worcestershire glaze and thyme garnish.

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1HR 20MINS

Total Time

$1.62

Cost Per Serving

Ingredients

Servings

us / metric

Marinade

Deseeded Scotch Bonnet Peppers

2 cloves

Large Garlic

2 Tbsp

Fresh Thyme Leaves

2 tsp

Ground Allspice

1 tsp

Ground Cloves

1 tsp

Ground Cinnamon

1 tsp

Ground Nutmeg

1/4 tsp

Freshly Ground Black Pepper

4 Tbsp

Olive Oil

Chicken

2 lb

Chicken Wings

2 Tbsp

Olive Oil

2 Tbsp

Worcestershire Sauce

to taste

Fresh Thyme

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Cooking InstructionsHide images

step 1

Make the marinade: In a high powered blender, combine the Scotch Bonnet Peppers (2), Garlic (2 cloves), Fresh Thyme Leaves (2 Tbsp), Ground Allspice (2 tsp), Ground Cloves (1 tsp)Ground Cinnamon (1 tsp), Ground Nutmeg (1 tsp), and Freshly Ground Black Pepper (1/4 tsp) and blend until smooth. With the blender running on low, drizzle in the Olive Oil (4 Tbsp) oil.

step 2

Pour the marinade into a zip top bag and add the Chicken Wings (2 lb). Shake the bag to coat the wings completely in the marinade, then refrigerate for at least 1 hour and up to overnight.

step 3

Preheat your oven to 400℉.

step 4

Place a large skillet over medium heat. Add the Olive Oil (2 Tbsp) and cook the chicken wings until crisp on both sides. Add the Worcestershire Sauce (2 Tbsp) to the skillet and toss to coat completely then place the wings in a single layer on an aluminum lined baking sheet and roast until cooked to an internal temperature of 165℉. Garnish with Fresh Thyme (to taste).

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