Ingredients
Scale
- 2 pounds chicken wings
- 1 tablespoon allspice
- 1 tablespoon black pepper
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 4–5 green onions, chopped
- 3 cloves garlic, minced
- 1–2 scotch bonnet peppers, seeded and chopped (or to taste)
- 1 teaspoon thyme
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Juice of 1 lime
- Salt to taste
Instructions
- In a large mixing bowl, combine all the spices including allspice, black pepper, nutmeg, cinnamon, thyme, and salt. Add the chopped green onions, minced garlic, and scotch bonnet peppers. Pour in the soy sauce, vegetable oil, and lime juice to create a vibrant marinade. Mix thoroughly until well blended.
- Add the chicken wings to the marinade, ensuring each wing is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Heat your grill to medium-high. Place the marinated chicken wings on the grill, cooking for 10-15 minutes on each side until fully cooked and charred. Baste with leftover marinade for extra flavor.
- Once grilled to perfection, remove the chicken wings from the grill. Serve hot on a platter with tropical garnishes, lime wedges, and your favorite sides.
Notes
- Leftover jerk chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.
- For reheating, use the oven or grill for best results; avoid the microwave to maintain crispiness.
- Feel free to mix in other chicken parts like thighs or breasts with adjusted cooking times.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Jamaican
- Diet: Gluten-Free
Nutrition
- Serving Size: 4 wings
- Calories: 380 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg