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Sweet and spicy jerk chicken wings recipe

3 ratings

'Wings are one of the easiest cuts of chicken to cook. Slash them before marinating so the flavours can really permeate the meat,' says food writer Riaz Phillips. Don't skip making his jerk marinade, it's the real deal! See method

Serves 4-6
1 hr 30 mins plus at least 1 hr marinating
538 calories / serving
Dairy-free

Ingredients

2kg chicken wings
6 tbsp jerk marinade
1 spring onion, whites and greens separated and finely sliced
1 tsp onion granules
1 tbsp garlic powder
½ tbsp ground black pepper
4 tbsp clear honey
4 tbsp barbecue sauce
1 bird eye or jalapeño chilli, finely sliced
10g fresh coriander, finely chopped
2 limes, quartered

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2245kj
538kcal 27%
Fat
34g 49%
Saturates
10g 48%
Sugars
15g 17%
Salt
1.2g 20%

of the reference intake
Carbohydrate 17.3g Protein 39.7g Fibre 0.9g

Method

Using a serrated knife, cut an incision lengthways into each wing to allow the seasoning to permeate the meat. Transfer to a bowl with 5 tbsp jerk marinade, the spring onion whites, onion granules, garlic powder and the black pepper. Use your hands to massage everything into the wings, ensuring they are fully coated. Cover, then chill for 1-8 hrs to marinate, if you have time.
Preheat the oven to gas 6, 200°C, fan 180°C. Line a roasting tray with baking paper and place the marinated wings on the tray, reserving any leftover marinade in the bowl. Bake for 30 mins.
Meanwhile, add the honey and barbecue sauce and remaining 1 tbsp of jerk marinade to the leftover marinade in the bowl and stir to combine.
Use a pastry brush or spoon to coat the tops of the wings with half the marinade mixture; bake for another 20 mins or until lightly browned. Turn the wings over, coat with the remaining marinade; bake for 10 mins or until deep brown and starting to char.
Increase the heat to gas 7, 220°C, fan 200°C, flip the wings over again and cook for a final 10 mins. Transfer to a wire rack to cool for a few mins, then top with the spring onion greens, chilli and coriander. Serve with the lime wedges for squeezing over.

See more BBQ recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.