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.
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
1-3 Scotch Bonnet Peppers, seeded and coarsely chopped
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.