Jerk Chicken Wings

These jerk wings bring authentic Caribbean fire. Scotch bonnet peppers, fresh thyme, allspice, ginger, nutmeg, and cloves get blended into a potent marinade with soy sauce, vinegar, and brown sugar. The wings soak in it for 4 to 6 hours, absorbing heat and spice deep into the meat.

The soy sauce and brown sugar in the marinade work together during baking to create a dark, lacquered crust that’s salty-sweet on the outside and juicy within. Baking on a rack lets hot air circulate under the wings so they crisp up on all sides.

Stir the wings halfway through marinating so every piece gets equal time in the sauce.

Chef Tips

• Handle scotch bonnet peppers with gloves. They’re significantly hotter than jalapenos and will burn your skin and eyes for hours.
• Use jalapenos (3 to 6) if scotch bonnets aren’t available. You’ll get less heat but the flavor profile still works.
• Bake on a wire rack set over a baking sheet. Wings sitting directly on a flat pan will steam on the bottom instead of crisping.
• Let the wings rest for 5 minutes after baking. Cutting in too early and they’ll lose their juices.

Variations

• Finish on the grill for 2 minutes per side after baking for smoky char marks.
• Use the same marinade on drumsticks or chicken thighs for a main course portion.
• Serve with a mango-lime dipping sauce to cool the heat between bites.