Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference.

Ingredients Nutrition


  1. Remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl.
  2. Place remaining ingredients in food processor or blender and process until thick paste forms. Spoon onto chicken and stir to coat. Let stand covered at room temperature 2 hours or refrigerate overnight; turn wings occasionally in marinade.
  3. Heat broiler (or grill).
  4. Place half the wings on broiler pan and broil 4 inches from heat for 10 minutes each side. Transfer to serving platter. Scrape marinade from broiler pan and spread on wings. Repeat with remaining chicken wings. Let cool and serve.
Most Helpful

5 5

I prepped these in the marinade before I headed off to work and DH did the grilling and fed the family. He had to hide a few pieces for me or I'd have gotten none ! Kids and DH loved the chicken and it's going on our regular rotation for sure. I had chicken breasts on hand so actually used those cut up into approx sizes of chicken wings. Double D-Delicious ! Made with Quick Jamaican Rice and Peas which was a perfect complement to the chicken. Thanks for posting this lovely recipe Jackie ! Made for Team Tasty Tester's during ZWT #9 :)

Ooooo boy these are yummy. Thanks for sharing your recipe for very tasty wings. Will make these again :)