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Sweet & Spicy Jerk Sticky Wings
Rated 5.0 stars by 1 users
Author:
The Spice & Tea ExchangeServings
3 lbs
Cook Time
5 hours
Bold, messy, and packed with island-inspired flavor, these jerk-rubbed, oven-baked chicken wings are tossed in a sticky-sweet sauce made with chili, honey, lime, and pineapple juice that clings to every bite. Just before serving, give a final toss with fresh cilantro and chopped peanuts for a pop of brightness and crunch. Perfect for game day, parties, or anytime you’re craving something sweet, spicy, and totally addictive, this recipe delivers big flavor with minimal fuss.
Ingredients
Wings
- 3 lbs chicken wings, halved at joints, wingtips discarded
-
3 Tbsp Jamaican Jerk Spice Blend
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4 tsp baking powder
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2 tsp kosher salt
Sauce
-
3 Tbsp unsalted butter
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2 cloves garlic, minced
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1 Tbsp Chives
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¼ cup ketchup
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¼ cup honey
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3 Tbsp lime juice
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3 Tbsp soy sauce or tamari
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2 tsp Caribbean Heat Seasoning
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1 tsp Thyme
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1 tsp cornstarch
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4 oz pineapple juice
Garnish
- ¼ cup roasted peanuts, finely chopped
-
3 Tbsp chopped cilantro
- Special Equipment: baking sheet, aluminum foil, wire cooling rack
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Directions
Prepare Wings. Dry wings thoroughly on all sides using paper towels or a kitchen towel. Transfer to a large mixing bowl. In a small bowl, combine Jamaican Jerk Spice Blend, baking powder, and kosher salt. Sprinkle the seasoning mixture over the wings; toss to coat well on all sides.
Preheat oven to 425ºF. Arrange wings, skin side up, in a single layer on a wire cooling rack set on a foil-lined baking sheet. Bake about 40 minutes (20 minutes on each side). However, if wings are large, total cook time may take up to 50 to 60 minutes.
Prepare Sauce. To a small saucepot over medium-low heat, add butter. Once melted, add garlic and Chives; sauté until softened, about 1 minute. Stir in ketchup, honey, lime juice, soy sauce, Caribbean Heat Seasoning, and Thyme. Simmer for about 2 minutes.
In a small cup or bowl, create a slurry by combining the cornstarch with 2 teaspoons of water. Add slurry and pineapple juice; stir to combine. Increase the heat to medium-high until the mixture comes to a boil, then reduce the heat to medium-low. Simmer for about 10 minutes to reduce slightly to a thick and sticky consistency. Adjust seasonings to taste. Yields approximately 12 ounces.
Assemble. Transfer cooked wings to a large bowl. Drizzle with half the amount of sauce; toss to coat; add more if desired. Sprinkle with chopped peanuts and cilantro; toss again.