Janelle Shoan

Jerk Chicken Wings

These crispy, spicy wings will have you reaching for a cold, refreshing beverage. Or two.

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Appetizer
Servings 8

Ingredients
  

  • 3 lbs chicken wings separated into sections, discard tips
  • 1 lime, cut into wedges, for serving

MARINADE

  • 3/4 cups green onions, white and green parts, coarsely chopped
  • 1 or 2 habanero chiles, coarsely chopped
  • 1/4 cup fresh ginger, peeled and thinly sliced (2 inch piece)
  • 5 garlic cloves, coarsely chopped
  • 1 tbsp fresh thyme leaves
  • 4 tsp ground allspice
  • 1 tbsp freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly grated or ground nutmeg
  • 2 tsp kosher salt
  • 2 tbsp dark brown sugar
  • 2 tbsp soy sauce
  • 1/4 cup fresh lime juice (about 2 limes)

Instructions
 

  • Preheat sous vide water bath to 164F.
  • Place wings in two vacuum seal bags.
  • Pour enough marinade in each bag to fully cover wings. Use tongs or wooden spoon to mix the wings with the marinade so all wings are fully coated. Do not use your hands. Jerk marinade contains habanero peppers. Residue can stay on your hands even after washing. If you rub your eyes with any of that residue left, you’re going to have a bad day.
  • Vacuum seal both bags. Once sous vide has reached 164F, place bags in a water bath, ensuring they are fully submerged.
  • Let cook in sous vide for 60 minutes.
  • When there are 20 minutes left, prepare an ice bath, which is a large pot/bowl of water filled with ice cubes.
  • Remove bags from sous vide with tongs and place immediately into the ice bath to stop the cooking.
  • If you want the crispiest, crunchiest, juiciest wings, I recommend placing the wings on a wire rack in the refrigerator overnight to air dry. If you aren’t patient enough to achieve perfect chicken wings, dry them on a paper towel after they’ve spent 15 minutes in the water bath.
  • Preheat oven to High Broil 500F. Place aluminum foil on a baking sheet and coat with vegetable oil. Put wings on sheet and place under broiler on top rack or second highest rack setting.
  • Broil for 10-12 minutes, flipping halfway through. Keep an eye on the wings (without opening the oven, other than to flip) and watch the broiling process to ensure they don’t burn.
  • Remove from oven, let rest for 2-3 minutes so as to not burn the roof of your mouth, and enjoy with an ice cold beverage.
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