Friday, January 24, 2014

Jerk Chicken Wings – Classic Jamaican Super Bowl Food

I’m not sure why I hadn’t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sauce? These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. 

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.

I mention in the video to marinate at least 8 hours in the fridge, which is the preferred method, but if you’re in a hurry, like I was, you could just leave it out on the counter at room temperature for two hours instead. Keep it covered, and give it a stir every 15 minutes or so, but that will get you pretty close to the colder, slower refrigerator method.

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.

45 comments:

Matt said...

Can this be adapted to boneless chicken?

Chef John said...

It can be used as a marinade for any chicken.

Chef John said...

It can be used as a marinade for any chicken.

Roxanne Williams said...

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

Judy said...

Those sound phenomenal, Chef! I LOVE Jerk Chicken! Thanks for the great recipe experiments you do!

Unknown said...

so only one side gets all the paint? I feel sorry for the other side.....

macchiato said...

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.

TBG said...

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.

Not_a_chef said...

Paint and turn followed by turn and paint.
Are we just painting the same side twice?

Dan and Hilary said...

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

immortaljatt05 said...

If i want to use this recipe for a bigger batch of chicken, how would i do so? is there a formula?

Natural said...

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.

Owen Kuemerle said...

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?

Chef John said...

What?! No snow in Jamaica!?

Chef John said...

immortaljatt05, just double or triple the recipe!

Chef John said...

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!

Chef John said...

Natural, "Allspice" is not a collection of spices, it is a single spice, see here... http://en.wikipedia.org/wiki/Allspice

Chef John said...

I prefer foil here since it tends to make for a crustier bottom than the silpat.

Chef John said...

I prefer foil here since it tends to make for a crustier bottom than the silpat.

Marc Rosenkranz said...

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

Pablo Serrano said...

Chef john! Please please grant this foodie's food wish and do a fondue video!!! Please.

Pablo Serrano said...

Chef john! Please grant me a food wish!!! I my wife and I would love to see a fondue video!!

Tom Levine said...

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

Chef John said...

You can do all those things!

Rudy said...

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.

Mulligan said...

haha - Chicken out like a bunch of jerks. So subtle.

TBG said...

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!

Metab Aldashash said...

Nice recipe, i will make it this w-end and surprise family!!

Mark Newman said...

Made these last night,awesome!! Please do keep the recipes coming and, Thanks!

Angela Andersen said...

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!

The Heimish Chef said...

I made these last night. Very delicious.

Caroline Orsi said...

Outside of the Seahawks win, this recipe was the best thing that happened to me this Super Bowl.

Healthy Food Blogger said...

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!

Mikey B said...

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?

Mikey B said...

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?

Aric said...

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

Don Gringo said...

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...

Caroline said...

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

Damon Brown said...

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!

Chef John said...

You can just use less habenero! Yes, other peppers work, but not same flavor. Yes, you can grill! Thanks!

arianne4president said...

Hi Chef John, thank you for this recipe! We enjoyed everything. Meat to bone goodness!

Kenny Cheng said...

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.

Sérgio said...

Habanero or Scotch Bonnet? There is a debate if they are one and the same or different cultivars.

Toshiko Suisei said...

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

Gene Koo Kang said...

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?