Appetizer: Jamaica – Jamaican Jerk Dry-Rub Chicken Wings

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) chicken wings
1 tbsp (15 ml) ground allspice
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) dried thyme
1 tsp (5 ml) brown sugar
1 / 2 to 1 tsp (2.5 to 5 ml) cayenne pepper or ground scotch bonnet (adjust to heat)
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) kosher salt
1 tbsp (15 ml) neutral oil
Lime wedges, for serving

Show original ingredient measurements

2 lb (900 g) chicken wings
1 tbsp ground allspice
1 tsp ground cinnamon
1 tsp dried thyme
1 tsp brown sugar
1 / 2 to 1 tsp cayenne pepper or ground scotch bonnet (adjust to heat)
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tbsp neutral oil
Lime wedges, for serving

Instructions

1. Preheat grill to medium-high or oven to 425°F (220°C).
2. Whisk together allspice, cinnamon, thyme, brown sugar, cayenne, garlic powder, onion powder, and salt.
3. Dry wings thoroughly, toss with oil, then rub jerk seasoning evenly onto wings. Marinate at least 30 minutes or refrigerate overnight for deeper flavor.
4. Grill 12–16 minutes, turning to char and cook through; or bake 35–45 minutes on a rack until browned and cooked.
5. Serve with lime wedges to squeeze over the wings.