Ingredients:

  • Chicken Wings: 2 lbs (about 12-16 wings), split into flats and drumettes
  • Jerk Seasoning:
    • 1 tbsp onion powder
    • 1 tbsp garlic powder
    • 2 tsp ground allspice
    • 2 tsp smoked paprika
    • 1 tsp ground thyme
    • 1 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • 1 tsp cayenne pepper (adjust for heat preference)
    • 1 tsp ground black pepper
    • 1 tsp salt
    • 1/2 tsp ground cloves
  • Marinade:
    • 1/4 cup olive oil
    • 1/4 cup soy sauce
    • 1/4 cup fresh lime juice (about 2 limes)
    • 2 tbsp brown sugar
    • 2 tbsp finely chopped green onions
    • 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
    • 2-3 scotch bonnet peppers (or habaneros), seeded and finely chopped (adjust for heat)
    • 4 garlic cloves, minced
    • 1 tbsp grated fresh ginger
  • Lime Glaze:
    • 1/4 cup fresh lime juice (about 2 limes)
    • 2 tbsp honey
    • 1 tbsp soy sauce
    • 1 tsp lime zest
  • Garnish:
    • Chopped green onions
    • Lime wedges

Equipment:

  • Large mixing bowl
  • Baking sheet with a wire rack
  • Small saucepan
  • Tongs
  • Measuring cups and spoons

Steps:

  1. Prepare the Marinade:
    • In a large mixing bowl, combine all jerk seasoning ingredients (onion powder, garlic powder, allspice, smoked paprika, thyme, cinnamon, nutmeg, cayenne, black pepper, salt, cloves).
    • Add olive oil, soy sauce, lime juice, brown sugar, green onions, thyme, scotch bonnet peppers, garlic, and ginger to the bowl. Whisk until well combined.
  2. Marinate the Wings:
    • Pat the chicken wings dry with paper towels and place them in the bowl with the marinade.
    • Toss the wings to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
  3. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly grease the rack with cooking spray or oil.
  4. Bake the Wings:
    • Remove wings from the marinade, letting excess drip off. Arrange them on the wire rack in a single layer, ensuring they don’t touch.
    • Bake for 35-40 minutes, flipping halfway through, until wings are golden brown and crispy, with an internal temperature of at least 165°F (74°C).
  5. Prepare the Lime Glaze:
    • While wings are baking, combine lime juice, honey, soy sauce, and lime zest in a small saucepan over medium heat.
    • Simmer for 3-5 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat.
  6. Glaze the Wings:
    • Once baked, transfer the wings to a clean mixing bowl. Pour the lime glaze over the wings and toss to coat evenly.
  7. Serve:
    • Arrange wings on a serving platter. Garnish with chopped green onions and serve with lime wedges on the side for squeezing.
    • Pair with cooling sides like coleslaw, mango salsa, or rice and peas for a complete meal.

Tips:

  • Adjusting Heat: Scotch bonnet peppers are very spicy. Reduce or omit them for a milder flavor, or substitute with milder peppers like jalapeños.
  • Grilling Option: Instead of baking, grill wings over medium heat for 20-25 minutes, turning occasionally, until cooked through.
  • Make Ahead: The marinade can be prepared a day in advance and stored in the fridge.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10-12 minutes.