This recipe comes straight from Jamaica, and the star of the show is definitely the habanero chilies!
They’re such a lovely bright orange, almost like little lanterns lighting up the scene! Make sure to wear gloves before diving into these world-hottest chillies!
The other spices have such a delightful sweetness that they create an amazing burst of flavors! This paste is super versatile and perfect for all of your barbecue favorites!
Ingredients
- 2kg chicken wings
- Jamaican jerk paste (below)
- Fresh limes, to squeeze
Jerk Paste
- 8 habanero or scotch bonnet chillies
- Peel and roughly chop a 10 cm piece of fresh ginger.
- 1 yellow onion, roughly chopped
- 8 garlic cloves, peeled and smashed
- 4 sprigs fresh thyme, roughly chopped
- 1 teaspoon ground cinnamon
- 1 tbsp. ground allspice
- 1 tablespoon grated nutmeg.
- 3 tbsp molasses
- Jamaican rum, 60 mL
- Sea salt and ground black pepper
The Procedure
How about we add some excitement to our meal with some tasty Jamaican jerk chicken wings? These wings are bound to wow everyone with their tasty paste and leisurely marinade! Let’s jump right into the straightforward steps!
For the paste
1. Toss all the ingredients into a food processor or blender and blend them up until you get a nice, coarse purée.
2. Keep the paste in a snug container in the fridge, and it’ll be useful for up to two weeks!
For the chicken
Step#1:
Place the wings in a large glass or ceramic bowl and use a sharp knife to gently poke them all over. (Let that marinade soak into the chicken, getting all cozy inside!) Slather that Jamaican jerk paste all over the wings, and give them a good rub with your hands—just remember to keep those hands away from your face! Cover the baking dish with clingfilm and refrigerate it for an entire day. This marinade requires patience, so don’t rush it!
Step#2:
Once the time’s up, grab those chicken wings from the fridge and peel off the clingfilm. Ensure that the jerk seasoning coats everything thoroughly by giving it another toss!
Step#3:
Toss those wings on a medium-hot barbecue and let them sizzle for about 6–8 minutes. Lower the barbecue a bit and continue cooking those wings for another 8 minutes, flipping them frequently until they’re nice and crispy on the outside and fully cooked inside.
Step#4:
Arrange the chicken wings on a large platter and apply a sour squeeze of fresh lime juice. Dig in right away!