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Jerk Wings with Rice & Peas

Jerk Wings with Rice & Peas – It took years to master this recipe but I finally have the right measurements to make me feel like I’m back in Jamaica. This is a mild jerk but you can add 2 more scotch bonnets if you love spicy. Ya Man!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: caribbean, Jamaican
Servings: 6


Jerk Paste

  • 3 tablespoons all spice whole
  • 2 scotch bonnet
  • 8 green onions
  • 1 onion chopped
  • 8 garlic cloves
  • 1/3 cup fresh thyme
  • 1/2 teaspoon nutmeg
  • ¼ cup brown sugar
  • 1 1/2 teaspoon black pepper
  • Zest of 1 lime
  • 2 tablespoon lime juice
  • 1/3 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


  • 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.