Jamaican Jerk Chicken Wings

Jamaican Jerk Chicken Wings


  • 1 white onion, chopped
  • 2/3 cup scallions, chopped
  • 2 garlic cloves
  • 1/2 tsp thyme, crumbled
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground allspice
  • 1/4 tsp nutmeg, grated
  • 1/2 tsp cinnamon
  • 1/4 cup jalapeno, minced
  • 1 tsp fresh ground black pepper
  • 6 drops Tabasco sauce
  • 2 Tbsp soy sauce
  • 1/4 cup vegetable oil
  • 20 chicken wings, trimmed


  1. In a blender, combine onion, scallions, garlic, spices, Tabasco and soy sauces, vegetable oil, and minced jalapeno. Puree until marinade is smooth.
  2. Wash and trim chicken wings.
  3. In a large shallow glass dish arrange the wings in one layer and drizzle the marinade over the wings and brush it on or using rubber gloves, rub it in.
  4. Let them marinate, covered, in the refrigerator for at least 1 hour, but preferably overnight.
  5. When ready to serve, preheat oven to 450°F. Place an oiled rack over a roasting pan lined with aluminum foil, and arrange wings on the rack.  Spoon any marinade left in the glass dish over the wings.
  6. Bake the wings on the top oven rack for 30 to 35 minutes or until juices run clear.
  7. Remove from oven and let cool at room temperature for 5 minutes before serving.

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