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These Caribbean-Asian fusion wings deliver an unforgettable combination of sweet, spicy and smoky flavors. The crispy baked wings are coated in aromatic jerk seasonings, then glazed with a rich sweet chili sauce for the perfect balance of heat and sweetness. The enticing aroma fills the kitchen as they bake to golden perfection.
Originally created for game day gatherings, these wings quickly became a crowd favorite that friends and family request again and again. The layers of flavor keep everyone coming back for more.
Essential Ingredients
- Chicken Wings: Select evenly-sized wings for consistent cooking
- Jerk Seasoning: Traditional blend of Caribbean spices
- Sweet Chili Sauce: Enhanced with fresh aromatics
- Cornstarch: Key ingredient for achieving crispy skin
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Preparation Method
Begin by thoroughly drying the wings with paper towels to ensure maximum crispiness. Allow them to reach room temperature before seasoning for optimal spice adhesion.
The homemade jerk seasoning combines allspice, thyme, and scotch bonnet peppers. Start with a moderate amount of heat - additional spice can always be incorporated later.
A light dusting of cornstarch creates the foundation for perfectly crispy skin. Use a gentle touch to achieve an even, thin coating.
These techniques have been refined through extensive testing to achieve the perfect wing texture and flavor balance.
Creating the Glaze
Transform store-bought sweet chili sauce by incorporating fresh minced garlic, grated ginger, and a touch of butter. The butter creates a luxurious, glossy finish that perfectly coats each wing.
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Make-Ahead Tips
For large gatherings, prepare wings a day ahead and refrigerate uncovered overnight. This extra air-drying time enhances the skin's crispiness.
The universal appeal of these wings makes them perfect for any gathering. Their blend of flavors satisfies both adventurous and traditional palates.
Success relies on following each step with care, particularly the final rest before glazing. This creates wings with the ideal balance of crispy exterior and juicy interior.
These wings are equally delicious served hot or chilled, though they rarely last long enough for leftovers.
Chili Jerk Wings
Oven-baked crispy wings with jerk spices and a homemade chili glaze.
Ingredients
→ Wings
→ Sweet Chili Sauce
Steps
Set your oven to heat up to 425°F. Get the wings clean and pat them dry. Stir together the spices with the soy sauce.
Rub the wings with the spice mix and leave them to soak up the flavor for at least half an hour.
Cover the wings in the cornstarch and arrange them on a rack that's placed over a baking sheet.
Pop the wings in the oven for 45 to 50 minutes. Turn them over halfway through and keep baking until they're crunchy outside and golden-colored.
Mix all the sauce ingredients in a pan. Let it simmer for around two minutes.
Once the wings are out and still hot, toss them in the sauce. Offer a side of extra sauce or any dips you like and serve right away.
Notes
- It's best to eat these wings as soon as they're done
- If you want stronger flavor, leave them marinating overnight
- Using a wire rack makes the wings crunchiest
Required Tools
- Sheet pan for baking
- Rack for placing the wings
- Small pan for making sauce
- Some mixing bowls
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Soy (soy sauce included)
- Butter (dairy)
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: ~
- Fats: ~
- Carbohydrates: ~
- Proteins: ~