Ingredients
The following ingredients have 4 Servings
- 3 cups Jerk Marinade (of choice, store bought or homemade)
- 3 tablespoons chopped Garlic
- 1 tablespoon freshly chopped Thyme
- 1 teaspoon ground Allspice
- 1 cup Water
- 4 tablespoons thinly sliced Scallions
- 5 pounds whole Chicken Wings (cut into planks and drumlettes, if you like)
- Dry Jerk Seasoning (of choice, store bought or homemade, as needed)
Instruction
- Mix jerk marinade, garlic, thyme, allspice, water and scallions in a large bowl.
- Add chicken wings.
- Cover with plastic wrap. Place in the refrigerator on the bottom shelf. Marinate the chicken wings for 18 - 24 hours before cooking. The longer they marinate, the more flavorful the wings will become.
- Preheat oven to 350°F.
- Remove wings from marinade and shake off excess. Place wings in a clean bowl. Discard marimade.
- Lightly season the wings with the dry jerk seasoning.
- Place wings on a sheet pan with the wing tips face down, if whole.
- Place sheet pan in oven and bake wings for 20 - 25 minutes or until fully cooked.
- Heat grill to medium.
- Place wings on the grill. Grill for 2 1/2 - 3 minutes on each side. The skin should develop a crisp texture and a mahogany-like color. Make sure the wings are fully heated to a safe-to-eat 165°F. (See the box below this recipe to tell how to correctly check the temperature of your wings.)
