JERK CHICKEN WINGS
Jerk Chicken Wings
Jerk Chicken Wings
My version of the popular Jamaican dish…
Yield: 4 servings
PREP IT!
16 whole Chicken Wings or 32 party Chicken Wings
For rinsing Citrus or vinegar of your choice
For Jerk Marinade:
1 small (or ½ large) Yellow onion, fresh, quartered
3 stalks Scallion (green onion), large diced
1 tablespoon Ginger, fresh, peeled (½-inch piece)
4 cloves Garlic, fresh, whole
1 small Scotch bonnet pepper (habanero), optional based on your spice tolerance
½ large Lime, fresh, juiced
½ large Orange, fresh, juiced
1 tablespoon Soy sauce, low sodium or coconut aminos
1 cube or 1 teaspoon Chicken Bouillon
1½ tablespoons Taste Tutor Seasoning 101
3 tablespoons Taste Tutor Jerk Seasoning
For grill or pot Oil, vegetable
For Jerk Sauce:
Remaining Jerk Marinade, recipe above
1½ cups Chicken Broth
1 teaspoon Browning Sauce
For Grilling:
Charcoal is preferred (gas works fine as well)
¼ cup Pimento wood (for authentic Jamaican Jerk smokiness. I purchased mine online here)
6 whole Pimento leaves, dried (for authentic Jamaican Jerk smokiness. I purchased mine online here)
MAKE IT!
Clean chicken wings by cutting off any excess fat or feathers. In a large bowl, with running water, rinse chicken wings with water and your choice of citrus or vinegar. While rinsing chicken technically does not kill bacteria on the surface or interior of the chicken, rinsing helps you to start with a clean slate for the flavors in the jerk marinade. Be sure to thoroughly bleach your surrounding work area and tools after cleaning the chicken.
Score chicken skin but cutting slits into it with a sharp knife so marinade penetrates the meat. Pat chicken dry.
In a food processor or blender, blend onion, scallion, ginger, garlic, scotch bonnet, lime juice, orange juice, soy sauce, chicken bouillon, Taste Tutor Seasoning 101, and Taste Tutor Jerk Seasoning until a smooth paste forms. Coat the chicken with the jerk marinade, and place it in a zip top bag or bowl covering with plastic wrap. Refrigerate at least 4 hours to overnight. Overnight is better and highly recommended.
Once ready to cook, remove the chicken wings from the marinade, wiping off any excess marinade. Set the marinade aside for later.
Prepare your grill for two-zone cooking by placing the charcoal to one side so you have a hot side (direct heat) and a cool side (indirect heat). If using a gas grill just light one side of the grill on high and the other side on the lowest possible setting.
For authentic Jamaican style Jerk: Once coals are glowing gray, place a few pieces of pimento wood directly on top of the hot coals to start smoldering (the wood should be smoldering and not in flames. If flames form, close the grill lid to suppress them). Rinse the pimento leaves, then toss a few onto the coals for bursts of fragrant smoke.
If you’re unable to find pimento wood and leaves, you can skip that part. Your chicken will still come out great!
Lightly oil the grill grates.
Place chicken wings on the cool side of the grill (indirect heat), skin side up. Close the lid with vents open to allow the smoke to flow across the meat. This slow, smoky cooking builds deep jerk flavor without burning the chicken.
Cook wings for 20–30 minutes, basting occasionally with some of the reserved marinade (use a clean brush or spoon to avoid cross-contamination). If using, add fresh pieces of pimento wood and leaves as needed to keep a steady stream of smoke (aim for steady wisps, not heavy clouds, to avoid bitterness).
Once the chicken is nearly cooked through (internal temperature about 155–160°F), move the wings over the hot side of the grill (direct heat) for 2–3 minutes per side. This crisps the skin and adds that signature jerk char. Pull wings off the grill once they reach an internal temperature of 165°F.
In a large pot or roasting pan, add the remaining jerk marinade, chicken broth, and browning sauce. Bring to a boil and whisk until the sauce reduces by ¼ and begins to thicken.
Toss the grilled wings in the sauce and let them simmer briefly until flavors meld.
Remove wings from the sauce and serve with rice & peas, fried plantains, or your favorite side. ENJOY!
Tip: Let wings rest a few minutes before serving so the juices settle.
Reheat leftovers: on the stove top or in the microwave.