Baked Jerk Chicken Wings

These Jerk Chicken Wings are just layered in flavors. Marinated in spices that are favorites of Jamaican style cooking. Make it as spicy as you'd like and add in cooling tangy lime juice for a very smokey, flavorful meal.

Jerk chicken wings is a recipe that is based on a Jamaican style of cooking. The seasonings are spicy and smokey and can be a dry rub or part of a liquid marinade.

How to make the marinade?

You will need:

• onion powder
• garlic powder
• fresh or ground ginger
• thyme
• salt
• pepper
• paprika
• allspice
• brown sugar (or sugar substitute)
• Habanero sauce ( instead of traditional Scotch Bonnet pepper)
• lime juice
• olive oil
• vinegar

• Combine all the spices, seasonings, lime juice, oil, Habanero sauce, sugar and vinegar. Whisk together well.
• Please note: Habanero sauce is being used as a substitute for traditional Scotch Bonnet peppers in the marinade. This sauce has a range of heat in it. If you purchase it, read the label and see if it is combined with other ingredients. That will determine how much you will use. In general, when using spicy ingredients, always start with the lesser amounts, taste test, and add more as needed.
• Put chicken wings in a zipper style bag and pour marinade over them.
• Refrigerate at least 2 hours or up to 6 hours. Don't marinate longer or the acid from lime juice can start to break down the meat and make the wings a bit mushy.
• This article from Bon Appetit discusses length of time to marinate foods.

How to bake wings in the oven?

• When you are ready to bake the wings, remove them from the bag and throw away the leftover marinade.
• Lightly spray a cooking rack with non stick spray so the wings don't stick to it.
• Place wings on a rack on top of a baking sheet.
• Bake in a preheated 425°F oven for 20 minutes. Flip wings over and bake for another 20 minutes or until chicken registers 165°F on a meat thermometer.
• If you want the wings extra crispy, you can put them under the broiler for 2-3 minutes. Watch them carefully so they don't burn.

Helpful cooking tips:

• A dozen wings weigh about 2 pounds. This will help determine how many to buy if it is for a snack, party or meal. For a main appetizer or meal, you would need approximately 6-8 pieces or 3-4 whole chicken wings.
• We used both the drummette, (meatier, looks like a mini drumstick) and the wingette (the flatter part). Some people like to remove the tips from the wingette as well.
• After you remove the wings from marinade, lightly pat them dry with a paper towel. This will help make them crispier. Throw away any leftover marinade.
• You can prep the marinade up to 3 days ahead, store in covered container in the refrigerator.
• Don't marinate the chicken wings longer than 6 hours.

We like to serve our wings with some creamy coleslaw. It goes great with the wings and cools down the heat. Some other suggestions for side dishes are mango salsa, red beans and rice or fried plantains.

Some other chicken recipes you may want to try:

Keto Buffalo Chicken Wings

Keto Chicken Stir Fry

Low Carb Sweet Garlic Chicken

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