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.