Name: Jerk Chicken Wings
Prep time: 15 min
Cook time: 50 min
Total time: 550 min
Yield: 1
Cuisine: jamaican
Ingredients: 0.5 yellow onion, chopped; 3 habanero peppers, seeded and chopped; 0.5 cup green onions, sliced; 0.33333334326744 cup lime juice; 3 tablespoons soy sauce; 6 cloves garlic; 2 tablespoons fresh thyme leaves; 2 tablespoons brown sugar; 2 tablespoons vegetable oil; 1 tablespoon kosher salt; 2 teaspoons ground black pepper; 2 teaspoons ground allspice; 1 teaspoon dried thyme; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground cumin; 0.5 teaspoon freshly grated nutmeg; 3 pounds chicken wing drumettes; cooking spray

Jerk Chicken Wings

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
550 minutes

Chef John's zesty jerk chicken wings: marinated in fiery habanero, tangy lime juice, and a blend of brown sugar, garlic, herbs, and spices, then baked to perfection.

Ingredients:

0.5 yellow onion, chopped
3 habanero peppers, seeded and chopped
0.5 cup green onions, sliced
0.33333334326744 cup lime juice
6 cloves garlic
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground allspice
1 teaspoon dried thyme
0.5 teaspoon ground cinnamon
0.5 teaspoon ground cumin
0.5 teaspoon freshly grated nutmeg
3 pounds chicken wing drumettes
cooking spray

Instructions:

Combine all ingredients in a blender and blend until you have a smooth marinade.
In a large bowl, add the chicken drumettes and pour over the marinade. Toss until chicken is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Preheat the oven to 450 degrees F (230 degrees C), then line a baking sheet with aluminum foil and coat it with cooking spray.
Lay out the chicken evenly on the baking sheet, keeping the marinade in the bowl for later use.
Brush half of the reserved marinade onto the chicken, then flip it over. Bake in the preheated oven for a total of 40 minutes, brushing with marinade halfway through.
Flip the chicken and generously brush with the leftover marinade. Bake for an additional 10-15 minutes until tender and beautifully caramelized. Use a thermometer to ensure the temperature near the bone reaches at least 165°F (74°C). Let the chicken rest on the baking sheet for 5 minutes before transferring to a serving platter.

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