Jerk Chicken Wings

"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."
photo by queenbeatrice photo by queenbeatrice
photo by queenbeatrice
Ready In:
1hr 10mins




  • Remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl.
  • 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.
  • Heat broiler (or grill).
  • 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.

Questions & Replies

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  1. 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 Recipe #373135 which was a perfect complement to the chicken. Thanks for posting this lovely recipe Jackie ! Made for Team Tasty Tester's during ZWT #9 :)
  2. Ooooo boy these are yummy. Thanks for sharing your recipe for very tasty wings. Will make these again :)


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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