Crispy Jerk-Style Chicken Wings
While these jerk-style chicken wings aren't 100% authentic, they make for a close imitation. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
- 2 pounds party chicken wings and drummettes
- 1/2 teaspoon baking soda
- 2 tablespoon soy sauce or coconut aminos
- 1/4 cup frozen (and thawed) mango chunks
- Juice and zest from 1 lime
- 1/4 of a yellow onion, roughly chopped
- 4 garlic cloves
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Cilantro leaves, chopped, as garnish
- 2 green onions, sliced, as garnish
- 2 to 3 scotch bonnets (3 if you love heat!), stems removed
- 1 green onion, sliced, as garnish
- Handful of cilantro leaves, as garnish
- Line a baking sheet with foil or parchment. (I prefer foil so there’s easier clean-up.) Arrange the wings and drummers side by side. (You can also use a baking rack, if you have one.) Sprinkle both sides with salt and baking soda and allow to air-dry in the fridge (for ultimate crispiness) for at least 1 hour, ideally 4 to 6 hours.
- Remove from the fridge and preheat the oven to 400 degrees F. Transfer the baking sheet to the oven to bake for 30 to 40 minutes, until the wings are lightly browned and crispy.
- Meanwhile, let’s make the sauce: In a food processor or blender, add the soy sauce, mango chunks, lime zest and juice, yellow onion, garlic cloves, ginger, cinnamon, allspice and scotch bonnets. Blend until very smooth. Pour the sauce into a bowl.
- Add the cooked chicken wings to the sauce and toss the wings. Garnish the wings with cilantro leaves and sliced green onions.