Jerk Chicken Wings Recipe

Prepare and Marinate

Pat the chicken wings dry with paper towels. Season them lightly with 1 tsp sea salt and 1/2 tsp black pepper and set aside while you make the marinade.

Make Jerk Marinade

Add scallions, thyme, garlic, ginger, scotch bonnet (or habanero), soy sauce, dark brown sugar, dark rum (if using), lime juice, allspice, cinnamon, nutmeg and 2 tbs olive oil to a blender or food processor. Blend until you have a smooth paste. Taste and adjust heat (add less pepper if too hot) and salt if needed.

Marinate Wings

Place wings in a large bowl or resealable bag. Pour the jerk marinade over the wings and toss to coat thoroughly. Cover and refrigerate for at least 2 hours and up to 12 hours. For best flavor, marinate overnight.

Bring to Temperature

About 30 minutes before cooking, remove wings from refrigerator to come toward room temperature. Preheat your oven to 425°F (220°C) if baking, or preheat a grill to medium-high for grilling.

Cook (Oven Method)

Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack and brush lightly with 2 tbs vegetable oil to promote crisping. Roast for 25–30 minutes, turning once halfway through, until skin is crisp and internal temperature reaches 165°F (74°C) and juices run clear. If you want extra char, broil for 2–3 minutes watching carefully.

Cook (Grill Method)

Oil grill grates and place wings over direct heat for 6–8 minutes per side, turning frequently to avoid flare-ups and to get good char, until internal temperature is 165°F (74°C). Move to indirect heat if they brown too quickly and finish cooking.

Finish

Transfer cooked wings to a serving platter. Squeeze lime wedges over wings to brighten flavor. Let rest 3–5 minutes before serving.

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream and 1/4 cup buttermilk until smooth.

Stir in 2 tsp ranch seasoning mix (or the dried herb/spice combination), 2 tbs honey, 1 tsp hot sauce and 1 tbs fresh lime juice. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness, heat or thickness — add more honey for sweetness, more hot sauce for heat, or more buttermilk to thin.

Cover and chill for at least 30 minutes to let flavors marry. Serve chilled alongside the wings and crudités.

Prepare vegetables: peel and cut carrots into sticks, slice celery, sweet peppers and cucumber into strips. Arrange crudités on a platter around the wings and place a bowl of the chilled sweet & spicy ranch in the center.

Optionally sprinkle a pinch of flaky sea salt or a squeeze of lime over the vegetables just before serving.