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Recipe: Baked Caribbean Jerk Chicken Wings

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Caribbean Jerk Chicken Wings

In the summer we really crave the flavors of the islands and this Jamaican Jerk seasoning has so much flavor, it’s perfect on these baked chicken wings.

6 servings

3 pounds chicken wings and drumettes
–for the marinade
1/2 cup gluten free tamari or soy sauce
1/4 cup olive oil
1 small onion (about 3/4 cup) chopped
2 inches fresh ginger, peel off skin & roughly chopped
4 cloves garlic, roughly chopped
3 tbsp dark brown sugar
2 tbsp freshly squeezed lime juice
2 tsp dried thyme
1 tsp freshly grated nutmeg
1 tsp cloves
1 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp cumin
–optional
1-3 Scotch Bonnet Peppers, seeded and coarsely chopped
–garnish
freshly chopped cilantro

In the bowl of a food processor combine the marinade ingredients until smooth. You can also do this in a blender. Add peppers if desired for heat.
Place the marinade and chicken in a zip top plastic bag. In the refrigerator, marinate for 1 hour to overnight.
Preheat oven to 425 degrees Fahrenheit with the rack in the middle. Line a baking tray with tin foil. Place the wings on the baking tray in a single layer.
Bake for 45 minutes, or until the wings are cooked through. Garnish with cilantro and serve immediately.

For a spicy and authentic Jamaican kick we use Scotch Bonnet Peppers in this recipe. If you don’t want the heat you can omit them. If you want more add 1-3 peppers depending on your taste.

~ Marla Meridith