Jerk Chicken Wings


Jerk Chicken Wings
Preparation time
Cooking time


For 10 Person(s)


  • 5 pound(s) chicken wings
  • 2 cup(s) water
  • 1/4 cup(s) Grace White Vinegar
  • 4 tablespoon(s) Grace Hot and Spicy Jerk Seasoning
  • 4 tablespoon(s) dark soy sauce
  • 2 medium onions, chopped
  • 3 stalk(s) escallion, chopped
  • 5 clove(s) garlic, chopped
  • 1 tablespoon(s) ginger, chopped
  • 1 teaspoon(s) black pepper
  • 1 sprig(s) thyme, chopped
  • 3 tablespoon(s) Grace Vegetable Oil
  • 3 cup(s) chicken stock*
  • 1 cup(s) Grace Tomato Ketchup
  • 1/2 teaspoon(s) Grace Browning
  • To Make Chicken Stock:
  • 1 pound(s) chicken tips
  • 6 cup(s) tap water
  • 1 medium carrot, sliced
  • 1 stalk(s) escallion, chopped
  • 2 clove(s) garlic, chopped
  • 1 sprig(s) thyme

Jerk Chicken Wings Directions

  1. Remove the tips of the chicken wings and set aside.
  2. Divide each chicken wing into two pieces, cutting at the joint, wash in a mixture of water and vinegar then drain and set aside.
  3. Combine Grace Hot and Spicy Jerk Seasoning, soy sauce, one chopped onion, 2 stalks chopped escallion, 3 cloves chopped garlic, chopped ginger, black pepper and thyme and add to the pieces of chicken.  Rub in the seasonings, cover and put to marinate in the refrigerator for about one hour.
  4. Heat a large heavy bottom skillet over medium heat and add vegetable oil.  Add the pieces of chicken and pan sear on each side.  Transfer to a baking pan and put to bake in a preheated oven 350°F/180°C for about 30 minutes.
  5. Put the chicken stock to simmer and add the remainder of the seasonings.  Reduce by half and mix in the ketchup and the browning.
  6. Spoon the sauce over the chicken wings and bake for a further 20 minutes.

    To Serve:  Serve with Festival, Fried Bammy, Roasted Sweet Potato or a starch of your choice. 

    Yield: 15-20 servings

    en-GBTo Make Chicken Stock:
  7. Wash the bones; combine bones with tap water in a stock pot and bring slowly to a simmer.  Skim as necessary.
  8. Add the sliced carrots, chopped escallion, garlic and thyme; simmer for about 35 minutes.
  9. Strain and use as desired.

    How is a stock made?
    Stocks are made by gently simmering meaty bones, trim and/or vegetables in a liquid to extract the flavour, aroma, colour, body and nutritive value.  The liquid is then used to prepare sauces, soups, stews and as a cooking medium for vegetables and grains.

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