Baked Jamaican Jerk Chicken Wings
These traditional Baked Jamaican Jerk Chicken Wings are the perfect handheld food for any occasion, especially during the warmer months!
Prep Time25 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Appetizer, Main Course
Keyword: appetizer, baked, chicken wings, dairy-free, dinner, easy, family-friendly, grilled, homemade, Jamaican, jerk, spicy, summer, sweet
Servings: 6 servings
Calories: 735kcal
CHICKEN:
- 3 lbs. organic chicken wings, disjointed
- 2 scotch bonnet peppers, chopped
HOMEMADE JERK SEASONING:
- 2-3 Tbsps Homemade Jerk Dry Rub Seasoning
BBQ JERK SAUCE:
- 2 Tbsps unsalted butter
- 2 cups BBQ sauce, premium
- broth from baked jerk chicken (See instructions on how to retrieve chicken broth from cooked wings)
- 2 thyme sprigs
- ½ cup organic chicken stock
- 1-2 Tbsps jerk seasoning paste (I love using the Grace brand)
- 1-2 Tbsps cornstarch (Be sure to mix with 3-6 Tbsps warm water)
MARINATE THE CHICKEN WINGS:
BAKE THE CHICKEN:
Add the chicken to the prepared baking dish, spreading them out side by side, and tightly cover the top with foil paper. Bake for 30-35 minutes or until chicken wings are mostly cooked through. Carefully, drain the jerk sauce "liquid (aka jerk broth)" from the chicken into a bowl and set aside. Return the chicken wings back to the oven and bake for another 5-10 minutes or until they appear more "dry".
MAKE THE JERK BBQ SAUCE:
In a saucepan over medium-high heat, add the butter and let it melt. Add the BBQ sauce, jerk "liquid" broth, jerk seasoning, chicken stock, and mix together until combined. Let everything boil for 2-3 minutes. Reduce the heat to medium-low and add in the cornstarch mixture and thyme sprigs, stirring the sauce until it thickens.
COMBINE + BAKE AGAIN:
Generously brush (or spoon) the BBQ jerk sauce atop chicken wings just until fully coated and bake (without foil) for another 10-15 minutes for until the sauce has "Baked unto" chicken wings. NOTE: I like to broil the wings for the final 10-15 minutes for the best results. Just be sure to keep an eye on them to avoid burning. Remove from oven.
To serve, enjoy your jerk wings with a side of bread (hard-dough bread is traditionally used) or with your favorite side (i.e. grilled corn, potatoes, rice, veggies, etc.).
Bon Appétit!
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- JERK SAUCE/MARINADE: Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
- SCOTCH BONNET PEPPER: If you'd like, you can increase the amount of scotch bonnet peppers used in the jerk sauce and/or marinade to as much as 4 total, if you love extra spice!
- JERK SEASONING PASTE: If you can't find this at your local grocer, see post for homemade ingredients.
- DAIRY-FREE OPTION: To make this recipe entirely dairy-free, be sure to sub butter with vegan butter. Also, ensure that other ingredients are DF.
Calories: 735kcal | Carbohydrates: 46g | Protein: 44g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1183mg | Potassium: 667mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1174IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 4mg