Caribbean Jerk Wings

The flavors of the Caribbean are welcome any time of year in my kitchen, and this jerk paste smeared all over chicken wings will start a party in your mouth.  You’ll want to use this recipe for larger cuts of chicken (or whole chicken) to grill outside, but try it on wings cooked in the oven to serve a crowd.  The mango chimichurri sauce is optional, but certainly adds a sweet herbaceous flavor that you will love!


Caribbean Jerk Chicken Wings
Serves 8-10

2 tablespoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 Scotch bonnet chile peppers, minced
1/2 cup red onion, minced
1/2 cup green onions, white and light green parts
5 garlic cloves, minced
2 tablespoons fresh thyme leaves
2 tablespoons brown sugar
2 tablespoons soy sauce
1/4 cup apple cider vinegar
Juice of one lime
1 tablespoon kosher salt
1/4 cup vegetable oil

3 pounds chicken wings (or wingettes and drumettes)

In the bowl of a food processor, put all ingredients and pulse until well combined.  Pour into a large bowl and add chicken pieces.  Toss to coat the chicken, and cover with plastic.  Let marinate in refrigerator for at least 2 hours or overnight.  Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil and cover with a rack.  Place chicken on rack in one layer.  Bake for 20 minutes, until done.  Serve with mango chimichurri, if desired. 

note:  I you want your wings to be more charred and crisp, heat the oven to broil after cooking, and broil wings for an additional 5 minutes.


Mango Chimichurri
makes 1 cup

1 cup finely chopped cilantro
2 cups finely chopped parsley
4 green onions, finely chopped
1/4 cup lime juice
1/2 cup orange juice
3/4 cup vegetable oil
2/3 cup 1/4” chopped ripe mango
2 tbsp. red wine vinegar
1/2 tsp red pepper flakes
2 tbs sugar
1 tbsp salt

In a medium bowl, combine all ingredients together.  Place one fourth of the ingredients in a food processor and puree.  Combine puree with the remaining mixture.  Taste for salt.  Serve over meats, fish, grilled vegetables.