Jerk Chicken Wings
Servings: 6
Ingredients
- 1/2 cup olive oil
- Juice of 1 orange
- Juice of 2 limes
- 1/2 cup finely chopped onion
- 1 jalapeño pepper seeded and minced
- 2 tbsp packed brown sugar
- 1 tbsp minced garlic
- 2 tsp peeled and grated fresh ginger
- 2 tsp freshly ground black pepper
- 2 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp ground allspice
- 1 tsp kosher salt
- 1 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 4 lb chicken wings
Instructions
- Make the Marinade:
- In a large resealable plastic bag or bowl, combine the olive oil, orange juice, lime juice, onion, jalapeño, brown sugar, garlic, ginger, black pepper, thyme, paprika, allspice, salt, nutmeg, cinnamon, and cayenne. Shake or whisk well to combine.
- Marinate the Wings:
- Add the chicken wings to the bag. Squeeze out as much air as possible and seal it. Massage the marinade into the wings until fully coated. Refrigerate for at least 2 hours, preferably overnight for best flavor.
- Preheat Grill:
- Preheat your grill to medium-high heat, about 400°F (200°C).
- Grill the Wings:
- Remove wings from the marinade and discard the excess liquid. Place wings on the grill. Cook for about 40 minutes, turning every 10 minutes, until the skin is crisp and golden and the internal temperature reaches 165°F (74°C).
- Serve:
- Serve hot off the grill with lime wedges, fresh herbs, or your favorite dipping sauce.
Notes
Marinate Overnight: For maximum flavor, marinate the wings overnight.
Oven Option: No grill? Bake at 400°F for 40–45 minutes, turning halfway through.
Kick It Up: Add Scotch bonnet peppers for a more authentic, fiery jerk flavor.
Char is Good: Let those wings get some char—it’s part of that jerk magic.
Serving Ideas: Pair with rice and peas, mango salsa, or grilled pineapple.
Storage: Leftovers can be stored in the fridge for 3–4 days and reheated in the oven.