Caribbean Jerk Wings from WingStreet feature tender chicken wings marinated in a spicy blend of allspice, cinnamon, and Scotch bonnet peppers, then grilled to perfection with a smoky char and vibrant orange glaze, delivering a bold and zesty flavor with a crispy exterior.
Equipments
- Mixing bowls
- Whisk
- Measuring spoons
- Measuring cups
- Chef’s knife
- Cutting board
- Microplane or grater
- Tongs
- Grill or broiler
- Basting brush
- Baking sheet (optional)
- Wire rack (optional)
- Food thermometer
- Serving platter
Ingredients
- 2 lbs (900g) chicken wings
- 2 tablespoons allspice
- 1 tablespoon ground cinnamon
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 4 cloves garlic
- 2 tablespoons fresh ginger
- 4 green onions
- 2 Scotch bonnet peppers
- 1 orange (zest and juice)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground white pepper
To achieve the authentic Caribbean jerk flavor in your wings, ensure you use fresh Scotch bonnet peppers, as their unique heat and fruity aroma are crucial to the recipe. Fresh grated ginger and garlic contribute to the bold marinade, while the orange zest and juice add a vibrant citrus note balancing the spice. Measure spices like allspice, cinnamon, and smoked paprika carefully to maintain the perfect blend of warmth and smokiness. Marinating the wings for several hours allows the flavors to deeply penetrate, resulting in a juicy, tender texture. Your successful recreation of Caribbean Jerk Wings from WingStreet's copycat menu hinges on balancing these carefully selected ingredients for that signature spicy and smoky taste.
Instructions
- Instructions:
- Prepare marinade: In a mixing bowl, whisk together allspice, cinnamon, black pepper, salt, brown sugar, thyme, ground ginger, nutmeg, soy sauce, vegetable oil, lime juice, apple cider vinegar, honey, smoked paprika, and white pepper.
- Process aromatics: Mince or grate garlic, fresh ginger, and Scotch bonnet peppers; finely chop green onions; zest and juice orange. Add these to the marinade and mix well.
- Marinate wings: Pat chicken wings dry with paper towels. Place wings in a large mixing bowl or zip-top bag. Pour marinade over wings and toss to coat thoroughly. Cover and refrigerate at least 4 hours or overnight.
- Preheat grill or broiler: Heat grill to medium-high or set broiler to high. Lightly oil grill grates or line a baking sheet with foil and set a wire rack on top.
- Grill or broil wings: Use tongs to arrange marinated wings in a single layer on grill or prepared rack. Grill or broil 20–25 minutes, turning occasionally, until wings are cooked through (internal temperature 165°F/74°C) and have a charred, crispy exterior.
- Prepare glaze: In a small bowl, combine reserved orange juice, a little honey, and a splash of soy sauce. Brush wings during the last 5 minutes of cooking.
- Serve: Transfer wings to serving platter. Garnish with sliced green onions or additional orange zest if desired. Serve immediately.
Substitution
Caribbean Jerk Wings from WingStreet copycat menu use Scotch bonnet peppers for authentic heat, but if these are unavailable or too spicy for your taste, you can substitute with habanero peppers or a milder chili like jalapeno. Fresh ginger and garlic add essential depth to the marinade; however, pre-ground ginger and garlic powder can be used in a pinch, adjusting quantities to avoid overpowering flavors. When grilling, if outdoor cooking is not an option, the broiler can replicate the smoky char, though you may want to monitor closely to prevent burning. Using a food thermometer ensures the chicken wings reach the safe internal temperature of 165degF (74degC), guaranteeing juicy and perfectly cooked wings. Your marinade will benefit from at least 4 hours of marinating time, but overnight refrigeration delivers even more intense, balanced flavors.
Tips
Make sure to pat the chicken wings dry before marinating to help the spices adhere better and promote a crispier texture when cooked. Use a food thermometer to confirm the internal temperature reaches 165degF (74degC), ensuring the wings are safely cooked but not overdone. When grilling, keep the wings in a single layer and turn them often to achieve even cooking and the signature smoky char. Your glaze should be brushed on during the last five minutes of cooking to enhance flavor without burning.
Nutritions
Caribbean Jerk Wings from WingStreet provide a protein-rich meal with essential vitamins and minerals from spices like allspice, cinnamon, and Scotch bonnet peppers, which contain antioxidants and anti-inflammatory properties. The wings offer a moderate amount of fat, primarily from the chicken skin and vegetable oil used in the marinade, while the orange zest and juice add vitamin C for immune support. Your dish also includes natural sugars from honey and brown sugar, contributing to the glaze's caramelized taste without excessive processed sugars. This combination makes for a flavorful yet nutritionally balanced option when enjoyed in appropriate portion sizes.
Storage
Store leftover Caribbean Jerk Wings in an airtight container and refrigerate within two hours of cooking to maintain freshness and flavor. Consume within 3 to 4 days, reheating wings to an internal temperature of 165degF (74degC) to ensure safe consumption. For longer storage, freeze the wings in a freezer-safe container for up to 2 months, thawing overnight in your refrigerator before reheating.
Variation or Alternatives
You can swap Scotch bonnet peppers for habanero or jalapeno peppers to adjust the heat level without losing the authentic Caribbean flair. For a smokier taste, try smoking the wings on a charcoal grill instead of using a broiler or gas grill. Incorporate pineapple juice into the marinade to add a subtle sweetness and tenderize the chicken further. To achieve extra crispiness, finish the wings under the broiler for 2-3 minutes after grilling.
Allergies
Your Caribbean Jerk Wings contain soy sauce, which is a common allergen for individuals sensitive to soy. The marinade includes aromatic spices like cinnamon, nutmeg, and allspice, which may trigger allergic reactions in some people. Be cautious if you have allergies to any of these ingredients or to peppers like Scotch bonnet that can cause irritation or sensitivity.
Why this recipe?
Caribbean Jerk Wings from WingStreet are popular for their authentic blend of bold spices, including allspice, thyme, and Scotch bonnet peppers, delivering a perfect balance of heat and flavor. The wings' crispy texture combined with the spicy, tangy jerk marinade creates an unforgettable taste experience that keeps customers coming back. Making a copycat recipe allows you to enjoy this delicious dish at home, customizing the spice level to suit Your preferences. Replicating the Caribbean Jerk Wings lets you impress friends with a flavorful, restaurant-quality appetizer anytime.