Jerked Chicken Wings
Origin: Jerk comes from Jamaica, born of resistance and survival. Maroons—Africans who escaped enslavement—seasoned meat with native spices and slow-cooked it over pimento wood. The result: heat, smoke, and defiance in every bite.
This recipe is made with my Jerk Legacy Blend—a bold, fire-kissed mix rooted in traditional flavors.
Don’t have it yet? I have included a simple version that you can blend yourself. Page to the end.
Ingredients
This is what happens when spice meets soul-it’s bold, messy, and full of fire.
1 yellow onion, chopped
4 heads green onions, chopped
1/2 cup tamari sauce
1/4 cup vegetable oil
1/2 cup red wine vinegar
1 tablespoon brown sugar or jaggery
1 jalapeño pepper, seeded and deveined
3 to 4 tablespoons Jerk Legacy Blend
1/2 teaspoon kosher salt
3 pounds chicken wings
Cooking spray
Sea salt (to taste)
3 oz rice noodles
How The Alchemy Happens
The Marination Process
In a food processor, add the green onions, yellow onion, jalapeño, tamari sauce, vinegar, vegetable oil, sugar, and jerk seasoning. Process until smooth.
Place chicken in a large Ziplock bag with half the marinade. Reserve the remaining marinade in the refrigerator.
Marinate the chicken in the refrigerator for at least 4 hours.
The Magic
Preheat oven to 425°F and spray a baking sheet with cooking spray.
Place chicken on the prepared baking sheet and brush with half of the reserved marinade.
Bake for 20 minutes, then flip the chicken and brush with the remaining marinade. Continue baking for another 20 minutes, or until fully cooked.
Can also be made in an air fryer.
Jerk Seasoning Blend
This will give you a bit extra – hold on to it. There will be a next time.
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cayenne pepper
2 teaspoons smoked paprika (regular paprika is fine)
1 teaspoon ground allspice
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon dried thyme
1 tablespoon dried parsley
Mix all ingredients together in a bowl. Recipe yields about 1/2 cup. Store in an airtight container.
“ Cooking is messy. The best flavors come from chaos—let it be.”
— The Wizard’s Table Codex