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Recipe: Baked Caribbean Jerk 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
optional
 1-3 Scotch Bonnet Peppers, seeded and coarsely chopped
garnish
 freshly chopped cilantro
1

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.

2

Place the marinade and chicken in a zip top plastic bag. In the refrigerator, marinate for 1 hour to overnight.

3

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.

4

Bake for 45 minutes, or until the wings are cooked through. Garnish with cilantro and serve immediately.