Jamaican Jerk Chicken Wings

(As featured in Lady York's 2016 Spring/Summer Magazine)

Photo: Michael Rao



Jamaican Jerk Sauce:

3 scotch bonnet peppers (seeds removed for a mild sauce)

5 green onions, chopped

1/3 (75 mL) cup beer

1 cup (250 mL) cilantro, chopped

1 cup (250 mL) flat leaf parsley chopped

4 large garlic cloves, chopped

4 tbsp. (60 mL) olive oil

4 tbsp. (60 mL) fresh lime juice

2 tsp. (10 mL) ground allspice

1 tsp. (5 mL) each: ground cloves, cumin, salt, fresh ground pepper


4 lbs chicken wings (mix of wings and drumsticks)



Preheat grill to medium-high heat and grease well.

In a food processor or blender puree the chilies, green onions and beer. Add cilantro, parsley, and garlic, process until smooth. Pour in olive oil, lime juice and all the seasoning and process until well combine. Reserve 1/3 of the sauce for basting.

Place chicken wings in a non-reactive bowl and toss with remaining jerk sauce until well coated.

Grill chicken wings turning and basting with the reserved sauce.

Cook until chicken wings are cooked through, about 20 mins.



SERVINGS 4-6 / PREP & COOK TIME 45 mins.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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