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Jamaican Jerk Wings
Spicy, earthy, and aromatic
Servings 4 servings
- 2 pounds chicken wings about 12 to 14 wings
- 1/2 cup jerk seasoning
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon cayenne pepper powder optional, extra spicy
Making the Jamaican jerk marinade
In a mixing bowl, add the jerk seasoning, apple cider vinegar, orange juice, lime juice, olive oil, soy sauce, and extra cayenne pepper powder (for spicier wings). Stir until fully combined, then pour the marinade into a large sealable plastic bag.
Add the wings to the plastic bag and seal. Shift the bag to allow the marinade to fully coat the wings.
Place the bag into the refrigerator and marinate at minimum 4 hours or (preferably) overnight.
Broiling the wings
Turn on the oven's broiler.
Remove the wings from the plastic bag once marinading is complete, and place the wings on an aluminum-foil-lined baking sheet.
Broil the wings for 8 minutes (until the wings are browning), then remove the baking sheet, flip the wings, and place the sheet back into the broiler for another 8 minutes, until they are golden brown.
Check the wings. If they are still pink inside, broil for 2 to 3 minutes more, or until fully cooked.
Calories: 352kcal | Carbohydrates: 3g | Protein: 23g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 343mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 11.8mg | Calcium: 15mg | Iron: 1.4mg