Jamaican Jerk Chicken Wings Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
2 servings
Ingredients
  • 1 pound chicken wings, separated into drums and flats
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 quart canola oil, for frying
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • ¼ cup brown sugar
  • 1 scotch bonnet or habanero pepper
  • 4 cloves garlic
  • 1 small yellow onion, peeled and roughly chopped
  • 1-inch piece ginger, peeled and roughly sliced
  • 1 teaspoon allspice berries
  • Juice of ½ lime
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon paprika
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter
  • 1 teaspoon honey
Directions
  1. Pat chicken wings with paper towels until completely dry.
  2. In a large bowl, stir together the flour, baking powder, cornstarch, salt, black pepper, cayenne, paprika, onion powder, and garlic powder.
  3. Add oil to a large skillet and heat to 350 F, or until a sprinkling of flour sizzles immediately.
  4. Dredge chicken in the flour mixture until completely coated. Tap off any excess flour.
  5. Add the dredged wings to the hot oil, working in batches as needed to avoid overcrowding the pan.
  6. Fry for 10-12 minutes, flipping halfway, until wings are crispy and golden brown.
  7. Let wings drain and cool on a wire rack, then repeat the frying process with the remaining chicken.
  8. Meanwhile, add all the sauce ingredients, except the butter and honey, to a blender.
  9. Blend until smooth.
  10. Add the mixture to a saucepan and bring to a simmer.
  11. Add butter and honey and whisk until sauce is thick and glossy.
  12. Add wings to the sauce and toss to coat.
  13. Serve right away.