Jamaican Jerk Chicken Wings Food

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JAMAICAN JERK CHICKEN WINGS



Jamaican Jerk Chicken Wings image

Jamaican Jerk Chicken Wings that's flavorful, ridiculously delicious, and easy to make right in your kitchen. No need to travel to the local Caribbean store to get these wings. These wings are full of spice and extremely addictive.

Provided by Savory Thoughts

Categories     Dinner     Side Dish

Time 50m

Number Of Ingredients 2

Homemade Jamaican Jerk Seasoning
12 Wings

Steps:

  • Heat the oven to 400 degrees.Wash and pat dry the chicken.In a mixing bowl, combine the ingredients as listed in the homemade Jamaican Jerk Seasoning.Apply the seasoning over the wings, cover, and place aside for a couple hours or more.
  • Transfer the chicken to a sheet pan, bake for 40 minutes.Broil on both sides on low for 10 minutes then serve warm. Enjoy!

Nutrition Facts : ServingSize 6 People, Calories 179 kcal, Carbohydrate 6 g, Protein 12 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 457 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 7 g

JAMAICAN JERK CHICKEN WINGS



Jamaican Jerk Chicken Wings image

Grilled Jamaican jerk chicken wings are crispy, bold, and oh-so-memorable. The homemade marinade makes for a fantastic snack or appetizer.

Provided by Meghan Yager

Categories     Wings

Time 2h45m

Number Of Ingredients 19

4 lbs chicken wings, broken down into drumettes and flats
4 cloves garlic, minced
1 small white onion, chopped (about 1 cup)
1 tsp grated fresh ginger (about one ½-inch knob)
1 medium jalapeno, seeded and diced
1 Tbsp soy sauce
2 Tbsp honey
Juice of 3 limes (about 1/3 cup)
1/4 cup orange juice
2 tsp salt
2 tsp freshly ground black pepper
2 tsp smoked paprika
2 tsp dried thyme
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
2 bay leaves
1/2 cup olive oil

Steps:

  • Add chicken to a large resealable plastic bag.
  • Add garlic, onion, ginger, jalapeno, soy sauce, honey, lime juice, orange juice, salt, pepper, paprika, thyme, allspice, nutmeg, cinnamon, cayenne, bay leaves, and oil to a medium-sized bowl. Stir to combine. Transfer marinade to the bag.
  • Seal the bag and place in the refrigerator for at least 2 hours, up to overnight.
  • When ready to cook, preheat grill to 400˚F.
  • Remove wings from marinade and discard the excess. Transfer chicken to the grill and cook for 30-40 minutes, flipping every 10-15 minutes, until skin is crispy and chicken registers 165˚F internally on a meat thermometer.

Nutrition Facts : ServingSize 3-4 wings, Calories 793 calories, Sugar 8.5 g, Sodium 1104.8 mg, Fat 57.9 g, SaturatedFat 13.5 g, TransFat 0.2 g, Carbohydrate 14.1 g, Fiber 1.5 g, Protein 54.1 g, Cholesterol 335.7 mg

SPICY JAMAICAN "JERK" CHICKEN WINGS



Spicy Jamaican

Make and share this Spicy Jamaican "jerk" Chicken Wings recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Chicken

Time 50m

Yield 18 wings, 4-6 serving(s)

Number Of Ingredients 14

1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 cup minced pickled jalapeno pepper
1 teaspoon black pepper
6 drops Tabasco sauce (to taste)
2 tablespoons soy sauce
1/4 cup vegetable oil
18 chicken wings, the wing tips cut off (about 3 1/4 pounds)

Steps:

  • Make the marinade:.
  • In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.
  • In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.
  • Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F oven for 30 to 35 minutes, or until they are cooked through.

Nutrition Facts : Calories 642, Fat 49.1, SaturatedFat 11.7, Cholesterol 169.8, Sodium 1686.2, Carbohydrate 6.7, Fiber 1.7, Sugar 2, Protein 42.2

JAMAICAN JERK CHICKEN WINGS



Jamaican Jerk Chicken Wings image

You can adjust the heat in this recipe by the type of pepper you use. I used serrano peppers and thought it was just right, but I like food pretty spicy so if that's not for you, use a milder pepper, such as jalapeno. I found this in the Chicago Tribune 'Good Eating' section. I added the 2 hour chill time to the prep time.

Provided by Hey Jude

Categories     Chicken

Time 3h20m

Yield 6 appetizer servings

Number Of Ingredients 12

3 lbs chicken wings
3 hot red peppers, chopped (to taste)
2 garlic cloves, crushed
1 onion, chopped
1/2 cup water
1/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon fresh thyme, chopped
1 tablespoon sugar
2 teaspoons allspice
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Arrange the chicken wings in a single layer in a large baking pan.
  • Combine remaining ingredients in a blender or a food processor; puree until very smooth. Pour sauce over the wings, coating evenly. Cover the pan with plastic wrap; refrigerate at least 2 hours.
  • Heat oven to 350°. Bake until the wings are brown and crispy, about 1 hour.

Nutrition Facts : Calories 614.4, Fat 45.5, SaturatedFat 11.4, Cholesterol 174.8, Sodium 557.7, Carbohydrate 7, Fiber 1, Sugar 4.1, Protein 42.4

GRILLED JERK CHICKEN WINGS



Grilled Jerk Chicken Wings image

Step up your tailgating game with these super-flavorful jerk wings.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup scallions, whites and greens roughly chopped (6 to 8 scallions), plus extra sliced for garnish
1/3 cup vegetable oil, plus additional for oiling the grill grates
1/3 cup soy sauce
2 tablespoons roughly chopped fresh ginger
2 tablespoons light brown sugar, packed
1 tablespoon fresh thyme leaves, plus a small handful of sprigs
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
3 cloves garlic, roughly chopped
2 Scotch bonnet peppers, halved and seeds removed (see Cook's Note)
Zest and juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground black pepper
3 pounds chicken wings, wingettes and drumettes separated and tips discarded

Steps:

  • Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling.
  • Preheat a grill for indirect and direct grilling over medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more.
  • Sprinkle with sliced scallions and serve with lime wedges.

CARIBBEAN JERK CHICKEN WINGS



Caribbean Jerk Chicken Wings image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 18 wings

Number Of Ingredients 8

2 cups store bought mustard-based BBQ sauce (recommended: Cattleman's Gold Sauce)
2 tablespoons soy sauce
1 (6-ounce) can crushed pineapple
Salt and pepper
1/3 cup brown sugar
1 teaspoon ground ginger
Store bought jerk seasoning
18 chicken wings

Steps:

  • Preheat grill to medium-high.
  • Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through.
  • Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve.

JERK CHICKEN WINGS



Jerk Chicken Wings image

These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 9h10m

Yield 6

Number Of Ingredients 18

½ yellow onion, chopped
½ cup green onions, sliced
6 cloves garlic
3 habanero peppers, seeded and chopped
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground allspice
1 teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons brown sugar
⅓ cup lime juice
3 pounds chicken wing drumettes
cooking spray

Steps:

  • Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
  • Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
  • Bake in the preheated oven for 25 minutes.
  • Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
  • Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 11.4 g, Cholesterol 47.6 mg, Fat 15.9 g, Fiber 1.5 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 1463.3 mg, Sugar 6 g

JAMAICAN "JERK" CHICKEN WINGS



Jamaican

Categories     Chicken     Poultry     Bake     Super Bowl     Kid-Friendly     Gourmet     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 15

For the marinade
1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves)
1 teaspoon black pepper
6 drops of Tabasco, or to taste
2 tablespoons soy sauce
1/4 cup vegetable oil
18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use

Steps:

  • Make the marinade:
  • In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.
  • In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.
  • Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until they are cooked through.

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