Jerk Chicken Wings

Name: Jerk Chicken Wings
Prep time: 10 min
Total time: 50 min
Ingredients: 12 scallions, tops and bottoms trimmed, chopped; 8 garlic cloves; 4 dried bay leaves; 1 habanero or 2 jalapeno chiles, chopped; 0.25 cup red-wine vinegar; 2 tablespoons fresh thyme, leaves; 4 teaspoons ground allspice; Coarse salt and ground pepper; 6 pounds chicken wings, cut in half at joint; Lime wedges, for serving

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By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

10 mins

Total Time:

50 mins

Servings:

6

Jerk is a Jamaican spice paste that usually includes scallions, habanero chile (also called Scotch bonnet), and allspice. Adjust the amount of chile to suit your taste.

Ingredients

12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped
¼ cup red-wine vinegar
2 tablespoons fresh thyme, leaves
4 teaspoons ground allspice
Coarse salt and ground pepper
6 pounds chicken wings, cut in half at joint
Lime wedges, for serving

Directions

In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).
Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Cook's Notes

To grill the wings, cook over medium, covered, until cooked through, 15 to 20 minutes, turning occasionally (lower heat if wings are getting too charred).

Originally appeared: Everyday Food, June 2009