Crispy, Fiery, and Finger-Lickin’ Jamaican Heat
Servings: 4–6
Prep Time: 15 minutes (plus 1 hour marinating)
Cook Time: 35–40 minutes
Total Time: About 55 minutes
Ingredients
For the Marinade:
- 2½ lbs chicken wings, split (tips removed)
- 2 Scotch bonnet peppers, chopped (remove seeds for less heat)
- 3 cloves garlic, minced
- 3 stalks scallion, chopped
- 1 small onion, chopped
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar (white or apple cider)
- 1 Tbsp brown sugar
- 1 Tbsp ketchup (optional, adds slight sweetness)
- 2 Tbsp vegetable or coconut oil
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lime
- ½ tsp allspice (pimento)
For Glaze (Optional but 🔥):
- 2 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp jerk sauce or extra marinade
- 1 tsp lime juice
Equipment
- Food processor or blender
- Baking tray with rack (or air fryer / grill)
- Mixing bowl
- Basting brush
Step-by-Step
- 1. Make the Marinade:
In a blender, combine Scotch bonnets, garlic, scallion, onion, thyme, soy sauce, vinegar, brown sugar, ketchup, oil, salt, pepper, lime juice, and allspice.
Blend until smooth — it should be thick and aromatic.
- 2. Marinate the Wings:
Place wings in a large bowl and pour the marinade over.
Toss to coat evenly, then cover and refrigerate for at least 1 hour (or overnight for max flavor).
- 3. Bake or Grill:
Preheat oven to 400°F (200°C). Line a baking tray with foil and place a rack on top.
Arrange wings on the rack (shake off excess marinade).
Bake for 35–40 minutes, turning halfway through, until golden and slightly charred.
(Grill option: grill on medium heat, 5–6 minutes per side until cooked and smoky.)
- 4. Make the Glaze (Optional):
In a small saucepan, mix honey, soy sauce, jerk sauce, and lime juice.
Warm over low heat for 2–3 minutes.
- 5. Toss & Serve:
Once wings are done, brush or toss them in the glaze for a sweet-spicy finish.
Garnish with chopped scallions or a few fresh thyme leaves.
Tips & Swaps
- Heat Control:
1 Scotch bonnet = medium heat; 2 = real Caribbean heat.
For milder wings, use 1 Scotch bonnet + 1 jalapeño.
- Crispier Finish:
Air fry at 400°F for 18–20 minutes, shaking halfway through.
- Marinade Tip:
Reserve a little marinade before adding to raw chicken to use later for basting or sauce.
- Storage:
Lasts up to 3 days in the fridge. Reheat in oven at 375°F for 10 minutes.
Serving Suggestions
Serve with:
- Fried plantains or festival bread
- Cooling mango or pineapple slaw
- A chilled Red Stripe or ginger beer
Optional plating: stack wings high on a wooden board, drizzle glaze on top, and add lime wedges on the side — that’s that WAM Flavors heat meets beauty presentation 🌶️🔥🍗
Tropical sunshine on a plate — bright, clean, and pure WAM Flavors energy.
