Baked Jerk Wings
Skip the fryer and make these crispy baked chicken wings instead. Dry jerk seasoning, juicy chicken, and a foolproof oven technique guarantee big flavor and texture.
Ingredients
- 1 pound of chicken wings (drummettes or flats)
- 1/4 cup Jamaican Jerk Dry Seasoning
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
Instructions
- 1
--- For the Brine ---
- 2
Mix brine ingredients together until sugar and salt are both dissolved.
- 3
Add the chicken, refrigerate overnight.
- 4
Remove the chicken from the brine and set aside
- 5
--- For The Wings ---
- 6
Prepare steamer set-up either using a pasta insert and pan or a steamer basket. Add the chicken, cover and steam for 15 minutes.
- 7
Remove the chicken to a wire rack lined baking sheet. Refrigerate to air dry at least 4 hours or up to overnight.
- 8
Dry the chicken and then season generously with the jerk seasoning.
- 9
Preheat oven to 450 degrees F. Bake on the baking sheet for 25 minutes. Flip and bake another 15 minutes.
- 10
Remove, toss in more of the jerk seasoning. Serve
Cook it from the original
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