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This summer, go for spicy!

Jerk is a spicy seasoning traditionally used with grilled chicken or pork and hails from Jamaica. The seasoning can be dry or mixed with wet ingredients to create more of a marinade. This recipe will be more of a marinade consistency. Most of the key spices in a traditional jerk recipe are thyme, chilies, cinnamon, ginger, allspice, and perhaps cloves. The spice mixture will caramelize around the wings. After your baking pans have cooled, your guests may find themselves picking at those blackened caramelized bits.


Jerk wings finished roasting and ready for plating and serving. Adults may enjoy an icy cold brew with these


  • 10 – 12 scallions, cleaned, dried, tops and bottoms trimmed, chopped thinly
  • 8 – 10 garlic cloves, depending upon your love of garlic
  • 4 dried bay leaves
  • 1 habanero or 2 jalapeno chiles, stem removed, chopped (leave seeds in as you want that heat)
  • 1/4 cup red-wine vinegar
  • 2 tablespoons fresh thyme leaves removed from stem
  • 4 teaspoons ground allspice
  • Kosher salt and freshly ground pepper
  • 6 pounds chicken wings, cut in half at joint position if you buy the wings whole and not already trimmed
  • Lime wedges, for serving
  • Cilantro for garnish (optional)


  1. In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground.
  2. In a large shallow dish, coat and toss chicken with jerk seasoning mixture and refrigerate at least 1 hour, or several hours, covered
  3. Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets on center rack and rack just below that, and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges and garnish with cilantro if desired.


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