BAKED JAMAICAN JERK CHICKEN WINGS

BAKED JAMAICAN JERK CHICKEN WINGS

INGREDIENTS

CHICKEN:

  • 3 lbs. organic chicken wings, disjointed
  • 2 scotch bonnet peppers, chopped

HOMEMADE JERK SEASONING:

  • 2-3 Tbsps Homemade Jerk Dry Rub Seasoning

BBQ JERK SAUCE:

  • 2 Tbsps unsalted butter
  • 2 cups BBQ sauce, premium
  • broth from baked jerk chicken (See instructions on how to retrieve chicken broth from cooked wings)
  • 2 thyme sprigs
  • ½ cup organic chicken stock
  • 1-2 Tbsps jerk seasoning paste (I love using the Grace brand)
  • 1-2 Tbsps cornstarch (Be sure to mix with 3-6 Tbsps warm water)

INSTRUCTIONS

MARINATE THE CHICKEN WINGS:

  • In a large bowl, add your freshly cleaned + rinsed chicken wings along with the chopped scotch bonnet pepper and Homemade Jerk Dry Rub Seasoning mixing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it’s best to marinate chicken overnight in the refrigerator or for up to 2 days.
  • Preheat the oven to 400 degrees Fahrenheit and lightly grease a standard 9×13 baking dish or a large foil baking pan. Set aside.

BAKE THE CHICKEN:

  • Add the chicken to the prepared baking dish, spreading them out side by side, and tightly cover the top with foil paper. Bake for 30-35 minutes or until chicken wings are mostly cooked through. Carefully, drain the jerk sauce “liquid (aka jerk broth)” from the chicken into a bowl and set aside. Return the chicken wings back to the oven and bake for another 5-10 minutes or until they appear more “dry”.

MAKE THE JERK BBQ SAUCE:

  • In a saucepan over medium-high heat, add the butter and let it melt. Add the BBQ sauce, jerk “liquid” broth, jerk seasoning, chicken stock, and mix together until combined. Let everything boil for 2-3 minutes. Reduce the heat to medium-low and add in the cornstarch mixture and thyme sprigs, stirring the sauce until it thickens.

COMBINE + BAKE AGAIN:

  • Generously brush (or spoon) the BBQ jerk sauce atop chicken wings just until fully coated and bake (without foil) for another 10-15 minutes for until the sauce has “Baked unto” chicken wings. NOTE: I like to broil the wings for the final 10-15 minutes for the best results. Just be sure to keep an eye on them to avoid burning. Remove from oven.
  • To serve, enjoy your jerk wings with a side of bread (hard-dough bread is traditionally used) or with your favorite side (i.e. grilled corn, potatoes, rice, veggies, etc.).