Ingredients:
For the Jerk Marinade:
1 bunch green onions (about 6–8), roughly chopped
2 cloves garlic
1 scotch bonnet pepper (or habanero for milder heat), seeded if less spice is desired
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon oil (vegetable or olive)
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
For the Wings:
2 lbs (900g) chicken wings, separated into flats and drumettes
Optional: extra chopped green onions and lime wedges for garnish
Directions:
Make the jerk marinade:
In a blender or food processor, combine all the marinade ingredients—green onions, garlic, scotch bonnet, thyme, soy sauce, lime juice, brown sugar, oil, allspice, cinnamon, nutmeg, salt, and pepper. Blend until smooth.
Marinate the wings:
Place the chicken wings in a large bowl or zip-top bag. Pour the marinade over the wings and mix well to coat evenly. Cover and refrigerate for at least 2 hours, ideally overnight, to let those flavors sink in.
Preheat your oven or grill:
For oven: Preheat to 400°F (200°C).
For grill: Preheat to medium-high heat and oil the grates.
Cook the wings:
Oven method: Place the marinated wings on a wire rack over a baking sheet lined with foil or parchment. Bake for 35–40 minutes, turning halfway through, until golden, crispy, and cooked through.
Grill method: Grill the wings for 15–20 minutes, turning every 5 minutes until charred and cooked through (internal temp of 165°F / 74°C).
Garnish and serve:
Sprinkle with extra chopped green onions and serve with lime wedges on the side for that perfect citrusy finish!
Nutritional Information:
Prep Time: 15 minutes (+ marinating time) | Cooking Time: 35 minutes | Total Time: 50 minutes active
Calories per serving: ~380 | Servings: 4–6
