Ingredients
For the Wings:
- 3 pounds chicken wings, disjointed, fresh or fully thawed
- 1 tablespoon avocado oil (or olive oil, or your favorite oil)
- 2 tablespoons baking powder
- 2-3 tablespoons jerk seasoning (mild or spicy, Jamaican or Caribbean jerk seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
For the Jerk Wing Sauce:
- 2 cups barbecue sauce (choose your favorite style: spicy, mild, garlicky, honey, etc.)
- ¼ cup chicken broth (or substitute water)
- 4 tablespoons unsalted butter (or salted butter for a saltier finish)
- 2-3 tablespoons jerk seasoning
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh parsley, finely minced, for garnish (optional; minced fresh cilantro or thinly sliced green onions can be substituted)
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (232°C). Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top. This setup helps air circulate around the wings to achieve crispy skin.
- Dry the Wings: Pat the chicken wings thoroughly dry using paper towels. Removing moisture is critical to ensuring crispy skin during baking.
- Coat with Oil: Place the dry wings in a large gallon-sized zip-top bag, add the avocado oil, seal the bag, and massage thoroughly to coat the wings evenly with oil.
- Season Wings: Open the bag and add baking powder, jerk seasoning, garlic powder, onion powder, and salt and pepper to taste. Seal and massage again to ensure all wings are evenly seasoned.
- Arrange for Baking: Place the wings on the prepared wire rack-lined baking sheet. Arrange them so they are not touching, to allow for proper air circulation.
- Bake First Side: Bake the wings for 30 minutes at 450°F. This initial baking sets the crispiness.
- Flip Wings: Remove the wings, flip each one over, and return to the oven.
- Bake Second Side: Bake for an additional 20 minutes or until wings are cooked through and reach an internal temperature of 165°F (74°C) on a digital thermometer.
- Prepare the Jerk Wing Sauce: While wings bake, combine barbecue sauce, chicken broth, butter, and jerk seasoning in a saucepan. Simmer on medium-low heat for 10-15 minutes, stirring occasionally.
- Thicken the Sauce: Mix cornstarch and water in a small bowl to form a slurry. Stir this into the simmering sauce continuously for 2-3 minutes until thickened. The sauce will thicken further off the heat.
- Glaze the Wings: Using a pastry brush, coat the baked wings thoroughly with the jerk wing sauce, ensuring every surface and crevice is covered. Reserve extra sauce for serving if desired.
- Set the Glaze: Return the glazed wings to the oven for about 10 minutes to set the sauce into a shiny glaze. Keep a close eye to prevent burning due to the sugar content.
- Garnish and Serve: Sprinkle freshly minced parsley, cilantro, or sliced green onions over the wings as an optional garnish. Serve immediately with any reserved sauce for dipping.
Notes
- Patting wings dry thoroughly is key to achieving a crispy skin when baking without frying.
- Using a wire rack on the baking sheet results in more even air circulation and crispier wings.
- Adjust the jerk seasoning amount based on your spice preference.
- The baking powder helps to increase crispness by altering the pH and drawing moisture from the skin.
- Be cautious during the final glaze bake step to avoid burning the sauce due to its sugar content.
- Extra sauce can be warmed and served as a dipping sauce alongside the wings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: Caribbean
