This recipe is a part of the Juneteenth cookout takeover. I encourage you to take a look at the full list of blogs with foodie inspiration from across the African Diaspora.
Jamaican jerk chicken is a classic staple in my family.
It’s one of those dishes that I always had growing up, and it made me appreciate spicy foods.
I thought I would take my classic jerk marinade recipe, and apply it to one of my favorite foods: wings.
Wings are one of my favorites because they’re sharable, and versatile.
You can add just about flavor you want to wings, or cook a few different flavors to feed a crowd.
Jerk wings are amazing because they pack a powerful punch. You get that wonderful jerk flavor in a few little bites.
What’s in a jerk chicken marinade?
Jerk chicken marinades have a ton of spices – it’s not for the faint at heart.
But it is worth it.
My marinade includes soy sauce, avocado oil, kosher salt, dried allspice, dried thyme, green onions, garlic, scotch bonnet chiles (or jalapenos if you want to turn the spice down a bit), ginger, white onion, cinnamon, nutmeg, paprika, and browning. sauce. A little lime and orange juice also go a long way in adding some sweetness.
How to cook jerk chicken wings
There are a few ways you can cook your Jamaican jerk wings:
- Grilling (gets a great smokey flavor on your wings)
- Air Fry (the method I used here, that gets you a crispy skin).
- Bake (A healthier option, and a great one if you don’t have a grill, or air fryer).
I chose to air fry mine because it was easier for me, and I made a tiny batch.
Check out my recipe for Jamaican jerk wings below, and try it out!Print