Description
These Baked Jamaican Chicken Wings are a flavorful and spicy appetizer, marinated in a blend of traditional Jamaican spices and baked to crispy perfection. With a balance of sweetness, heat, and aromatic herbs, they make a perfect party snack or a delicious start to any meal.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings, separated at joints and tips removed
- 1 tablespoon olive oil
Spice Blend & Marinade
- 1 tablespoon allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1–2 teaspoons Scotch bonnet pepper sauce or hot sauce (optional)
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 green onions, finely chopped
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the chicken wings: Pat the chicken wings dry thoroughly using paper towels to ensure the marinade sticks and wings crisp properly during baking.
- Make the marinade: In a separate bowl, whisk together olive oil, allspice, garlic powder, onion powder, dried thyme, ground cinnamon, nutmeg, smoked paprika, salt, black pepper, Scotch bonnet pepper sauce (if using), brown sugar, soy sauce, lime juice, and finely chopped green onions until well combined.
- Marinate the wings: Place the wings in a large bowl and pour the marinade over them. Toss thoroughly to coat each wing evenly. For best flavor, let them sit for at least 30 minutes at room temperature or refrigerate covered overnight.
- Arrange for baking: Lay the marinated wings out in a single layer on the prepared baking sheet, ensuring they are spaced so the heat circulates and allows for even cooking and crisping.
- Bake the wings: Bake in the preheated oven for 40 to 45 minutes, flipping the wings halfway through baking to promote even browning and crispiness.
- Optional broil for crispiness: For extra crispy skin, broil the wings for an additional 2 to 3 minutes, watching carefully to avoid burning.
- Serve: Remove from oven and serve hot, garnished with additional chopped green onions or lime wedges if desired. These wings pair wonderfully with sides like rice and peas or a mango slaw.
Notes
- Scotch bonnet pepper is traditional for authentic Jamaican flavor, but habanero or your favorite hot sauce works well as a substitute.
- Marinating the wings overnight intensifies the flavors, but at least 30 minutes is sufficient.
- Ensure wings are patted dry before marinating to help the marinade stick and wings crisp up nicely during baking.
- If you prefer less spicy wings, adjust or omit the Scotch bonnet pepper sauce accordingly.
- These wings are excellent served with classic Caribbean sides such as rice and peas or a refreshing mango slaw.
