Food & Cooking Recipes Appetizers Finger Food Recipes Jerk Chicken Wings 3.5 (54) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 50 mins Servings: 6 Jerk is a Jamaican spice paste that usually includes scallions, habanero chile (also called Scotch bonnet), and allspice. Adjust the amount of chile to suit your taste. Ingredients 12 scallions, tops and bottoms trimmed, chopped 8 garlic cloves 4 dried bay leaves 1 habanero or 2 jalapeno chiles, chopped ¼ cup red-wine vinegar 2 tablespoons fresh thyme, leaves 4 teaspoons ground allspice Coarse salt and ground pepper 6 pounds chicken wings, cut in half at joint Lime wedges, for serving Directions In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day). Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges. Cook's Notes To grill the wings, cook over medium, covered, until cooked through, 15 to 20 minutes, turning occasionally (lower heat if wings are getting too charred). Rate it Print