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Do you love jerk chicken? If so, you're going to love our recipe for jerk chicken wings! This dish is perfect for a party or a get-together with friends. It's easy to make and it's sure to please everyone.
Jerk Wings with Rice & Peas
Cooking Tips:
Do not skip the part of piercing the chicken, it helps the mariande penetrate the chicken down to the bone.
This is a mild jerk but you can add 2 more scotch bonnets if you love spicy.
Can you make ahead?
Fridge: I keep a jar of this jerk paste in my fridge at all times. The paste is good for up to 3 months max.
Reheating: Jerk Wings: Pop in a 350-degree oven for 10-15 minutes.
Rice & Peas: Bring a small amount of stock or coconut milk to a boil and stir in rice and peas, cook until hot. *A ¼ cup of liquid will be enough for 1 cup.
latest Recipe Video:
Substitution Options:
If you cannot find scotch bonnets, you can use 2 tablespoons of scotch bonnet pepper sauce for 1 scotch bonnet pepper.
This recipe will work with any piece of chicken. You can even use the jerk paste on seafood.
what to serve with Jerk Wings with Rice & Peas?
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Recipe:
📖 Recipe
Jerk Wings with Rice & Peas
Ingredients
Jerk Paste
- 3 tablespoons all spice whole
- 2 scotch bonnet
- 8 green onions
- 1 onion chopped
- 8 garlic cloves
- ⅓ cup fresh thyme
- ½ teaspoon nutmeg
- ¼ cup brown sugar
- 1 ½ teaspoon black pepper
- Zest of 1 lime
- 2 tablespoon lime juice
- ⅓ cup soy sauce
- 2 tablespoons ketchup plus 1 cup
- 1 cup chicken stock
- 2 lbs. wings pierced
Rice & Peas
- 3 tablespoons unsalted butter
- 1 onion chopped
- 2 cups white rice rinsed
- 2 cups coconut milk
- 2 cups chicken stock
- 15 oz. canned red beans drained
- ½ teaspoon dry thyme or 3 sprigs fresh thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add all jerk ingredients in blender except 1 cup ketchup and chicken stock, blitz until smooth. Reserve 1 cup of paste to the side and pour remaining over chicken, make sure evenly covered. Place in fridge overnight. The next day either grill on low to medium heat for 2 hours or bake in a 275 degree oven for 2 hours rotating chicken after the first hour.
- In a sauce pot over medium heat add butter once hot sauté onions for 2 minutes add rice and cook for 1 minute, stir in coconut milk, stock, red beans, thyme, salt and pepper. Bring to a boil, cover and turn heat to low simmer for 15-20 minutes. Fluff rice before serving.
- Make jerk sauce in blender add ketchup, 1 cup of jerk paste and chicken stock blitz for 15 seconds and toss wings in it. Serve hot with rice.
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