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Deeply browned jerk chicken wings on a dark platter with visible thyme and scallion flecks, charred spice edges, lime wedges and a realistic dry-roasted finish. The lower title bubble reads Jerk Chicken Wing Recipe.
Good Fork Daily Editorial Kitchen

Jerk Chicken Wing Recipe

Oven-roasted jerk chicken wings with allspice, thyme, scallion and chile, plus a controlled marinade and clear doneness cues.
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Prep Time 20 minutes
Cook Time 48 minutes
Marinating and resting 2 hours 5 minutes
Total Time 3 hours 13 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Jamaican inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes
  • 3 scallions roughly chopped
  • 3 cloves garlic
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 Scotch bonnet or habanero chile seeded for less heat
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon neutral oil
  • 3/4 teaspoon kosher salt

Equipment

  • Blender or small food processor
  • Rimmed sheet pan
  • Wire rack
  • Instant-read thermometer

Method
 

  1. Blend scallions, garlic, thyme, allspice, cinnamon, nutmeg, chile, soy sauce, lime, brown sugar, oil and salt into a thick coarse paste.
  2. Toss wings with the marinade in a nonreactive container. Cover and refrigerate for 2 to 12 hours; do not marinate on the counter.
  3. Heat the oven to 425°F and set a wire rack over a foil-lined rimmed sheet pan.
  4. Lift wings from the marinade and let excess drip away. Arrange with space between pieces; discard used marinade.
  5. Roast 25 minutes, turn, then roast 18 to 25 minutes more until deeply browned.
  6. Verify at least 165°F in several thick pieces away from bone, then rest 5 minutes before serving.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum for poultry and recommends marinating poultry under refrigeration rather than on the counter.
  • This recipe was developed through culinary research and editorial review.