Baked Jerk Chicken Wings
Marinated wings in a spicy concoction with real Jamaican seasonings. Simple to make and easy to prep ahead for a dinner/game day!
Ingredients
DRY JERK SALT
MARINADE:
JERK BBQ SAUCE
Instructions
DRY JERK SALT
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Combine salt with Jerk seasoning and set aside
MARINADE
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Combine all ingredients and set aside
JERK BBQ SAUCE
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Combine all the ingredients and set aside
MAKE THE WINGS
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In a food storage bag add the marinade to the wings and marinate under refrigeration for at least 2 hours but up to 12 (overnight is best)
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Remove the wings and place on a wire rack on a sheet pan lined with aluminum foil
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Sprinkle the wings with Dry Jerk Salt and bake in a 500° oven for 15 minutes. Pull and add to a sauté pan with sufficient space
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Mix 2 oz of chicken stock with 2 oz of Jerk BBQ Sauce and add to pan. Toss chicken to coat over medium-high heat. Bring up to a simmer.
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Reduce heat to low and cover pan with a tight fitting lid and let steep for 5-8 minutes until temping the drummies in the thickest part reaches more than 150° (toss occasionally)
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Remove the lid and continue to cook the wings until they reach 170° and allow the sauce to reduce.
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Carefully mound wings on a plate and top with remaining sauce. Sprinkle 1/8 tsp of Dry Jerk Salt on the wings and garnish with spring onion curls (see notes)
Note
Pickapeppa Sauce is incredibly hard to find right now and integral to the recipe. Refer to my copycat recipe to make a batch of sauce if you can't find it
Chicken that is blanched in the oven can be refrigerated for up to 2 days in advance before finishing
For spring onion curls, take the green tops of your onion and cut into 3-4 inch lengths. Split them lengthwise and then cut into long strips. Add them to a bowl of ice water and the onions will curl
