Honey Jerk Chicken Wings are a spicy, complex flavored dish. Baked in the oven to a crisp and served with a dipping sauce on the side.
These Honey Jerk Chicken Wings are spicy but not crazy spicy. They’re what I call a comforting spicy. Even though a very spicy chili is used to create that kick, the spice is behind the flavors. Just one scotch bonnet chili is all you need. Now, if you are unable to find scotch bonnet peppers, you can substitute with habanero. Habanero peppers have a similar flavor profile, albeit a little less spicy and a little less pungent.
If you’re unsure as to whether you can take the spice of a scotch bonnet or habanero, you can deseed it. Either chili pepper gives plenty of flavor and a touch of spice without the seeds.
I prefer to bake chicken wings as opposed to frying them to keep the calorie count down. Bake them on parchment paper at 400 degrees for 20-30 minutes and then raise the temperature to 450 degrees to bring them to a crisp. This is formula I usually use, it’s a simple cooking process that works really well. Remember, place the wings on parchment paper and not on aluminum foil, the wings will stick to the foil.
Whenever I can, I buy my wings already cut up – split, but they are not always easy to find. If you’re unsure of how to split the wings, here’s a short instructional video.
Honey Jerk Chicken Wings are great for parties, game day and movie night. They go great with a cocktail or beer, all you need to add is your friends and family.
If you’re looking for a chicken wings dish that packs some heat with lots of flavor, well, Honey Jerk Chicken Wings is it. You can tout the fact that they are baked and not fried to your friends and family, Make them aware that you had their well-being in mind when you made this dish.
If you want to heighten the heat, go ahead and add some more chili. However, you should use your discretion when amping up the heat, both scotch bonnet and habanero chilis are hot.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 3 lb chicken wings split at joints into two parts and tips discarded.
- 1 scotch bonnet (minced)
- 2 scallion (sliced - green parts only)
- 1/4 cup yellow onions (diced)
- 1/2 cup tomato paste
- 1/3 cup balsamic vinegar
- 1/4 cup cold water
- 2 tbsp vegetable oil
- 2 tsp ground allspice
- 1 tsp fresh ginger (grated)
- 1 tsp thyme
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 tsp rosemary
- 1/2 tsp oregano
- 1/4 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1/8 tsp ground clove
- 1/8 tsp fennel seed
- 1/2 cup unsalted chicken stock
- 1/4 cup honey
- salt to taste
- Place ingredients into a blender and blend until ingredients become a smooth sauce consistency.
- Separate one third of the sauce and set aside for the Honey Jerk Sauce.
- Place wings into a large bowl and then add the balance of the sauce.
- Toss and mix to coat each wing.
- Arrange wings on a parchment paper lined baking sheet and place in a preheated oven at 400.
- Cook for 30 minutes turning once at 15 minutes.
- Once wings are cooked, raise temperature of oven to 420 and cook wings on higher heat until crispy. (approx. 5 mins).
- While wings are cooking in the oven, place the reserved sauce in a saucepan and add stock and honey.
- Cook on a high heat until bubbling, then lower to a simmer and allow to cook for 15-20 mins, stirring regularly to until reduced by one third.
- Add salt to taste as needed.
- Allow to cool and serve over wings or on the side as a dipping sauce.