Best Jamaican Jerk Hot Wings Recipes

JAMAICAN JERK CHICKEN WINGS

Jamaican Jerk Chicken Wings image

Jamaican Jerk Chicken Wings that's flavorful, ridiculously delicious, and easy to make right in your kitchen. No need to travel to the local Caribbean store to get these wings. These wings are full of spice and extremely addictive.

Provided by Savory Thoughts

Time 50m

Number Of Ingredients 2

Ingredients

Homemade Jamaican Jerk Seasoning
12 Wings

Steps:

Heat the oven to 400 degrees.Wash and pat dry the chicken.In a mixing bowl, combine the ingredients as listed in the homemade Jamaican Jerk Seasoning.Apply the seasoning over the wings, cover, and place aside for a couple hours or more.
Transfer the chicken to a sheet pan, bake for 40 minutes.Broil on both sides on low for 10 minutes then serve warm. Enjoy!

Nutrition Facts : ServingSize 6 People, Calories 179 kcal, Carbohydrate 6 g, Protein 12 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 457 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 7 g

JAMAICAN JERK HOT WINGS

Jamaican Jerk Hot Wings image

Use a commercial jerk paste or make your own. I have one posted: http://www.justapinch.com/recipes/sauce-spread/seasoning-mix/jamaican-jerk-paste.html

Provided by Mikekey * @Mikekey

Categories Poultry Appetizers

Number Of Ingredients 9

Ingredients

2 tablespoon(s) all-purpose flour
1 teaspoon(s) salt
1/2 teaspoon(s) dried garlic
1/2 teaspoon(s) dried onion
1/2 teaspoon(s) dried thyme
2 pound(s) chicken wingettes and drumettes
2 1/2 tablespoon(s) red hot sauce (frank's)
2 tablespoon(s) unsalted butter, melted
1 teaspoon(s) jerk paste (or more to taste)

Steps:

Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and thyme. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
In a bowl, whisk the hot sauce with the butter and jerk paste until combined. Add the chicken wings to the sauce and toss.
Serve.

JERK CHICKEN WINGS

Jerk Chicken Wings image

These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.

Provided by Chef John

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 9h10m

Yield 6

Number Of Ingredients 18

Ingredients

½ yellow onion, chopped
½ cup green onions, sliced
6 cloves garlic
3 habanero peppers, seeded and chopped
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground allspice
1 teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons brown sugar
⅓ cup lime juice
3 pounds chicken wing drumettes
cooking spray

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.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 11.4 g, Cholesterol 47.6 mg, Fat 15.9 g, Fiber 1.5 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 1463.3 mg, Sugar 6 g