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.).
Bon Appétit!
TIPS & TRICKS
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
JERK SAUCE/MARINADE:
Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
SCOTCH BONNET PEPPER:
If you’d like, you can increase the amount of scotch bonnet peppers used in the jerk sauce and/or marinade to as much as 4 total, if you love extra spice!
JERK SEASONING PASTE:
If you can’t find this at your local grocer, see post for homemade ingredients.
DAIRY-FREE OPTION:
To make this recipe entirely dairy-free, be sure to sub butter with vegan butter. Also, ensure that other ingredients are DF.
NUTRITION
Calories: 735kcal | Carbohydrates: 46g | Protein: 44g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1183mg | Potassium: 667mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1174IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 4mg