citrusy, earthy, spicy, with just the right amount of thyme. As long as your guests are willing to endure some Caribbean heat, these wings should be a hit. I prefer to serve this with a dipping sauce made of buttermilk, mango, cilantro, sour cream, and mayonnaise.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 4 |
| Yield: | 12 wings |
Ingredients
- ¼ cup fresh squeezed orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh ginger
- 1 habanero pepper, seeded and chopped (use gloves)
- 1 tablespoon curry powder
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup vegetable oil
- 12 large chicken wings, tips removed and wings cut apart at joint
Instructions
- Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
- Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
- Editor’s Note
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 614 mg |
| Sugars | 2 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly except for using 1 tsp dried thyme due to not having fresh and cooking the whole wing, tips and all. I marinated the wings 6 hours but believe they would be even more flavorful had I marinated them longer. Personally, I loved these wings. I liked that they were not wet, but seemed like they had a dry rub on them. I also liked how the juices gave them such a fresh taste. My husband wanted more heat and wanted them wetter.
Delicious! I marinated for around 4 hours. I wanted to grill them as the recipe called for, but it rained on my parade…so I cooked them in the air fryer to perfection! Served for dinner along with baked sweet potato and broccoli salad. Made a delicious meal!
I marinated these for about 4-5 hours before baking at 475 for 22 minutes and I loved them. They had a mild curry flavor that was really delicious. I left the pepper out since I can’t handle the heat! 🙂 I should have reduced the reserved marinade to toss the in at the end, I will definitely do that for the leftovers. They were tasty! I used dried thyme and powdered ginger since that’s what I had available.
I usually just buy bottled jerk marinade, but decided to try this recipe out. I always have extra habanero peppers from my garden and I had all of the other ingredients on hand. I could only marinate these for 4 hours but they turned out so good I’m making another batch for tomorrow! Not too spicy at all and just full of flavor. Tomorrow they’ll have a good 24 hours of marinade and I’m sure they’ll be even better. I might try them in my air fryer to get the skin a bit crisper. Great recipe!
My family loves this recipe. just the right amount of spice and flavoring. Best if marinated overnight.
This marinade is one of my summer favourites. I begged my friend to send me the link to the recipe when they first made it for our cottage trip. I made small adjustments: 1) I reduced to 1/4 cup oil 2) I used 1/2 cup of orange juice 3) I used 3 scotch bonnet peppers (1 seeded and 2 with seeds) 4) I did not use allspice because I did not have any. The peppers give it a nice kick!
Outstanding flavor! I made using 1 1/2 habeneros and marinated wings for 4 hours. This will be a staple this summer! Enjoy!
good
This is amazing!!! I used a jalapeño pepper instead of a habanero pepper, but it was still delicious. Not too spicy, but I like my jerk chicken just a little tangy.
I have made this recipe a few times now and my husband and I love it. I do not generally have allspice or nutmeg (I don’t care for it) so those two ingredients were omitted. Also, I didn’t want it to be too spicy so I left out the habanero pepper. Having said that, I don’t think the alterations greatly affect the integrity of the recipe (I don’t like it when people rate recipes based on a bunch of changes that they have made – ratings should be based on the recipe as written, or as close to it as possible). At some point I will likely buy allspice and nutmeg so I can see what difference they make to the recipe. Right now though, we love this recipe without those ingredients – and when we can prepare food for those who can handle some spice, we will definitely make it with the peppers. Very tasty recipe for chicken!
this came out beyond wonderful.. i used dried thyme and only 1/8 tsp b/c i’m not a fan.. halved the oil like someone else suggested.. used 8 drumsticks instead of the wings.. cooked on a charcoal grill.. i almost never care for skin and i had no problem enjoying it.. we finished every single drumstick just amongst the two of us.. that’s how awesome it was.. we had this with some sauteed kale and jamaican “rice and peas” recipe from another site.. ty for the recipe =) ~~UPDATE: this was awesome yet again.. i used this for three 8 oz boneless pork chops.. i halved the black pepper and doubled the habanero pepper.. it wasn’t super spicy but i did de-seed de-vein the peppers.. it was just super flavorful.. this will be my go-to jerk recipe.. ty again ~~UPDATE #2: such a great recipe! this time we used the marinade on 16/20 count shrimp with the shells on.. used one habanero and left the seeds/vein in.. it’s totally the way to go.. grilled on our Island Grill Stone with the marinade included.. ty again and again
They were very good, but not authentic jerk flavor. If you want real jerk flavor, get an authentic Jerk recipe or order Walkerswood Jerk Marinade. I’ve used it for years. It is fabulous!
We made these for New Years to go with our Caribbean themed meal. They turned out okay. Not too spicy. More like a very seasoned chicken wing. We also baked them in the oven due to the extreme temperatures in WI this time of year. I thought the wings would be dry in the oven, but the marinade bakes off and they were perfected moist with a slightly crisp skin. The sauce left in the pan went WONDERFULLY with the cilantro lime rice from this website. To get more of a kick, i may add a little more jalepeno next time (i must admit that we only used 2 jalepeno peppers without the seeds due to us have small kids around). Overall, very tasty.
I loved the chicken this recipe is a keeper…I didn’t have fresh ginger or thyme, but i did have ground so I used that..
I have never tasted anything like this before! It was very interesting and fresh. I used chopped jalapeno instead of a habanero pepper but otherwise added all ingredients as listed. We marinaded for 2 days (not on purpose) and then deep fried. These wings were delicious!!!
Brought these to a bbq last night and everybody loved them. I marinated them for more like 24 hours and didn’t have a habanero so I added some habanero hot sauce. Instead of whisking the oil into the juice and seasonings I just dumped it all into a big mason jar and gave it a good shake, much easier. The wings were delicious and I will definately be using this marinade again and again.
Tasty! I used ground ginger instead of fresh ginger and used a jalapeno pepper instead of habanero. The 1/2 cup of oil is a little much, so I reduced it to 1/4 cup. The recipe makes alot of marinade for 12 wings, so I doubled the amount of wings. Lastly, I baked mine at 375 for 20-25 mins without basting. Turned on the broiler to crisp it up for a few mins and perfection!
This is by far my favorite wing recipe. So good. Perfect amount of heat. My bf who loves traditional buffalo wings couldn’t decide which he liked better. I will be making these often. Next time I’m going to try chicken breats like the other reviewer. Amazing! Can’t get enough!
Wonderful! I really enjoyed the blend of spices in the dish. Nothing was overpowering. I admit I did not include the habanero pepper to make it more tolerable for those that couldn’t handle the heat, but I’m looking forward to making this spicier next time. Thanks!
The flavor of this is delicious! I used it on pieces of chicken breast instead of wings, and I couldn’t go out to grill so I baked them in the oven in the marinade (@ 375 for about 25 minutes). I’ve never cooked with habaneros before, so I didn’t know how hot this was going to be, but it was a perfect level of spiciness for me – a good moderate amount of heat. I will definitely keep making this. Thanks, BencyCooks!