Okay, I didn’t mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I’m going to have to insist you not change any of the key ingredients, which are, every one of them.
I guess this could work with other hot peppers, but the fiery, super-fruity Habanero (or Scotch Bonnet if you can find it) is critical for achieving true magic here. You’ll find them in any decent market, and they are very expensive per pound, but they’re very light, so three or four certainly won’t break the bank.
So, if you’re looking for a little change of pace this year,
why not take a break from those same old wings (sorry again, Buffalo), and give
these tasty jerk wings a try instead? Enjoy!
Ingredients for about 24 Jerk Chicken Wing Drumettes:
3 lbs chicken wings
1/2 yellow onion, chopped
6 garlic peeled cloves
1/2 cup green onions, sliced
3 Habanero chili peppers, seeded, chopped
2 tablespoons freshly picked thyme leaves
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons ground allspice
1 tsp dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoon packed brown sugar
1/3 cup fresh lime juice, about 3 juicy limes
Blend all ingredients and marinate 8 to 12 hours in the
fridge; or 2 hours at room temp.
- Bake 20 min at 450 F.
- Paint and turn, bake 15 minutes more
- Turn and paint, and bake 10-15 minutes more, or until
well-browned and tender.
63 comments:
Can this be adapted to boneless chicken?
It can be used as a marinade for any chicken.
It can be used as a marinade for any chicken.
The big sport in Jamaica cannot be bob sledding since we have no snow. That is incorrect information please correct that. And we do play football and have made the World Cup before. But we play the English type of football not american. That is all
Those sound phenomenal, Chef! I LOVE Jerk Chicken! Thanks for the great recipe experiments you do!
so only one side gets all the paint? I feel sorry for the other side.....
These look delicious. Can't wait to try these for the super bowl party we're having. Thanks for all the amazingly delicious recipes you post.
Yes, that looks good. I'll have to try this. Just needs session beer and blue cheese and ranch dressing on the side. What? I have to have that. Okay, I'll give it a go before I use the dressings.
Paint and turn followed by turn and paint.
Are we just painting the same side twice?
Just curious Chef John,
Why lightly oiled trays and not silc pads?
Does it affect caramelization?
I just started using silc pads, just wondering about pros and cons.
Cheers
If i want to use this recipe for a bigger batch of chicken, how would i do so? is there a formula?
Thanks a lot for your wonderful blog! We have prepared many of your recipies. Which spices are included in the "all spices"? I'm writing from Finland and maybe over here I wouldn't find the same mix that you're using.
Say we might be a weenie and didn't want them to be so hot. Can we sub a more mild pepper or omit it all together? Would this lead to a different texture or consistency of the marinade?
What?! No snow in Jamaica!?
immortaljatt05, just double or triple the recipe!
It seems as though only one side is getting glazed, but as you'll see that's not the case. The other side gets the run-off caramelizing to the bottom of the pan. It works!
Natural, "Allspice" is not a collection of spices, it is a single spice, see here... http://en.wikipedia.org/wiki/Allspice
I prefer foil here since it tends to make for a crustier bottom than the silpat.
I prefer foil here since it tends to make for a crustier bottom than the silpat.
Best wings ever for me. I was starving this evening but it was worth it! Thanks for all your work.Best wishes from Dortmund, Germany
Chef john! Please please grant this foodie's food wish and do a fondue video!!! Please.
Chef john! Please grant me a food wish!!! I my wife and I would love to see a fondue video!!
Hi Chef: Love your videos! Can I use this recipe with Chicken Legs, Thighs, what about breast-meat? Also, What do you recommend, if we'd prefer less heat? Can I swap out the habanero for a milder chile, like a jalapeno, for example? Much appreciated! Sincerely, Tom
You can do all those things!
Most people when they get up in the AM get their coffee and check their email. I get my coffee and pull up your blog. Not inly do you make me smile but it jumpstarts my culinary juices. Most days I try to make what you post. I made the duck sous vedt(sic) this week and my fanily was blown away. Thank you for starting my day with me.
haha - Chicken out like a bunch of jerks. So subtle.
Looking at this again...I think I am going to grill over some mesquite wood and use this as a baste. Hopefully it wont be too cold or snowy for grilling but, yes. I think that's how I am going to do mine. The smokiness of the wood along with the bite of this sauce I bet will make for some EPIC and more authentic wings. Thank you John for the recipe!
Nice recipe, i will make it this w-end and surprise family!!
Made these last night,awesome!! Please do keep the recipes coming and, Thanks!
We had these last night and they were FANTASTIC. For those of you wondering about using milder peppers, we used cherry bomb peppers, and they have less heat but still enough, and we have experimental verification that they are delicious in this recipe.
Most of what we eat is from this blog, but we never made any of the chicken wing recipes before. We just made a late new years resolution to make all of the food wishes chicken wing recipes after this, though!
I made these last night. Very delicious.
Outside of the Seahawks win, this recipe was the best thing that happened to me this Super Bowl.
Dig the recipe. Pretty close to mine though I use ginger. I love this marinade on ribs, really tendorizes them. After I marinate the ribs I broil them and it makes them unbelievably juicy almost like a pork chop. No need for low and slow with this marinade. Hot and fast!
Chef John... delicious recipe. Did it for a Superbowl party. But it was so moist in the oven when I went to "paint". There was a small layer of liquid constantly on the bottom of the cookie sheet that made it hard to get a good crust. What did I do wrong?
Chef John... delicious recipe. Did it for a Superbowl party. But it was so moist in the oven when I went to "paint". There was a small layer of liquid constantly on the bottom of the cookie sheet that made it hard to get a good crust. What did I do wrong?
This came out really well for me. Thanks for the great recipe, I look forward to trying it again on a non-wing piece of chicken
Usually whenever I get something jamaican jerk style I end up sorely disappointed with some weak flavor and dry meat. But these things turned out fantastic. I did a 24 hr marinade and got super flavorful wings. I wish I had used more pepper though...
I tried this recipe last weekend, and it was the best chicken wings I've ever had! Today I will adapt your peruvian turkey recipe to a chicken.
Thanks for all the inspiration! :)
Hugs from Norway
Chef John, These had to be the spiciest yet most flavorful wings I've ever made! My wife and I love the spice and the clearing of our sinuses however I would never be able to serve this to my kid or to your average dinner guest. I'm not sure if I used extra hot habeneros or what but how would this work with a jalepeno or more mild pepper? Do you have suggestions of how to dial back the heat to a average heat? These wings had the kind of flavor though that kept you going back for the abuse of the spice because the flavors were wonderful. Could you use this on the grill instead of the oven? Great recipe once again!
You can just use less habenero! Yes, other peppers work, but not same flavor. Yes, you can grill! Thanks!
Hi Chef John, thank you for this recipe! We enjoyed everything. Meat to bone goodness!
Ok, so I didn't listen to you about wearing gloves and I scratched my arm after cutting the habaneros... 1 hour later and it's still on fire!! >_<
But the wings look great marinating in the fridge. Going for 20 hour marinade, kept the wings intact and throwing them on the charcoal grill tomorrow.
Habanero or Scotch Bonnet? There is a debate if they are one and the same or different cultivars.
Oh Chef! This recipe was so delicious! I followed your ingredients and prep exactly, but I grilled them over charcoal instead of roasting in oven.
I was a little worried that the habanero chilies would make it tooo spicy hot as I have never used them before and, well, their reputation is established... But no, it was fine -- nearly mild even.
Very yummy! Thank you! <3
I'm going to serve these this weekend at a Wine Walk event here in Oregon, I'm drooling!
Is that a bed of plantains under those wings? How were those cooked? Could bananas be subbed?
Chef John, I will be making this recipe with skinless, boneless chicken thighs tonight. How should I adjust the oven temperature and duration? Would it work if I cook it on a frying pan instead? Thanks
Chef I don't have allspice or clove and someone is allergic to the garlic is there any alternatives?
Chef I don't have allspice or clove and someone is allergic to the garlic is there any alternatives?
Not really! Those are key flavors! I'd try something else! the garlic is needed! IMO
Chef John, HUGE fan. I've literally been watching your vids everyday, over the last couple months. I'm opening a restaurant in a couple of months and your vids are great for teaching recipes, techniques and for inspiration. As far as this recipe goes, while it's not 100% authentic, it's probably the closest I've ever seen any American come to getting it right; and for that I say kudos to you sir. Truth be told, unless an avid foodie or a restauranteur, a lot of us as Jamaicans genuinely don't know what makes AUTHENTIC jerk seasoning. When i mention cinnamon and vinegar to some people, they look at me funny. There are a few things I'm gonna suggest you try to make it authentic, as well as to make it far more flavourful. Here goes:
We don't add cumin to the marinade, scotch bonnet peppers are a must (preferred), replace the lemon with white vinegar and based on the amount of all spice you added to the mixture, try dialing back the nutmeg and cinnamon a bit. For the biggest, most authentic flavouring though...you NEED to do this on a wood fire grill, over pimento wood. Even if you don't try the other suggestions, trust me...find and invest in some pimento wood...immediately! All the best and thank you a bunch for the time and effort you take to give us these videos
Hi chef john I have all the ingredience except the chilli, we don't have it here in ph what else I can use? Thank you
Where do you live? Every country on earth has some type of chili as far as I know!
You, sir, are a national treasure. This like every one of your recipes I've made was a slam dunk for everyone that had it. I brought them to a potluck and they were gone in half an hour - and I'm sure it took that long just because people were trying to be polite about it. There was even a dreadlocked Jamaican guy there who confirmed they were delicious. Thank you Chef John. Keep being awesome.
I tried this glaze with oxtail and it was awesome.
Would it be a bad thing to let this marinade for 24 hours?
Or do you think it would get even more intense?
I was thinking about using this marinate on some boneless skinless chicken breast. What do you recommend on temperature setting on the oven? and how long should I bake it for?
To Roxanne Williams: the bob sledding comment that Chef John made was a reference to the Disney movie "Cool Runnings". Which star a group of actors who compete in an Olympic bob sled team for Jamaica. A fictional movie, hence, the reference he used. He wasn't being serious about being an actual official sport. It was a joke.
Fantastic recipe and have made it numerous times with great results both in oven and on the grill. I have an abundance of habaneros and was wondering if this marinade can be preserved? Would you recommend canning/bottling?
How much sense does it make to use both fresh (2 TBSP) and dry (1 tsp) thyme leaves? Can we just settle on one?
This recipe was AMAZING!!!! Thank you for sharing your skills with us. I have made several of your recipes and have yet to be disappointed. THANKS!
This is one of the best jerk chicken recipes I have ever tried, by a long shot. This was a big hit at my last party!
This is such an AMAZING marinade!! I have used it twice now on chicken thighs (your grilled thighs on skewers) but used this marinade instead (although I do like the other one too) but this one is by far my favorite!! It is SO very flavorful! (although I don't use as many habenero peppers as you, it is still amazing)
Just came back from Jamaica and had an amazing time tasting all the different varieties of jerk the island had to offer. Currently making this recipe with some local spices I picked up at a market in Ochos Rios. They would serve the jerk with sweet sauce and hot sauce.. ya man. Thank CJ.
Just came back from Jamaica and had an amazing time tasting all the different varieties of jerk the island had to offer. Currently making this recipe with some local spices I picked up at a market in Ochos Rios. They would serve the jerk with sweet sauce and hot sauce.. ya man. Thank CJ.
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