This post may contain Affiliate Links. Please see my Disclaimer for more details.
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?
Meal Ideas:
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
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.
Leave a Reply