These are the best chicken wings ever. I’ve used a method I learned from the folks over at seriouseats. It gives you super crispy wings with fabulous texture and crunch, which is what I say is required of any great chicken wing. It does require some planning ahead, but I promise it’s worth the effort.

2 lbs chicken wings

2 tsp coarse salt

2 tsp baking powder

2/3 cup jerk marinade

1 tbsp butter

  • Pat the chicken wings dry with a paper towel and place in a large bowl.

  • Sprinkle wings with salt and baking powder, then toss to coat well.

  • Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Place the chicken wings on the rack and put pan in the fridge, uncovered, for at least 8 hours, but up to 24.

  • Preheat oven to 450F.

  • Place the wings in the oven and cook for 20 min.

  • Flip the chicken wings after 20 min, then put them back in the oven for another 20 min or until the wings are brown and crispy.

  • Pour the jerk marinade into a small pot over medium-low and bring to a simmer, cooking for about 5 min. Stir in the butter and cook for another 2 min.

  • Remove the chicken wings from the oven and place in a large mixing bowl. Pour the hot jerk marinade over top and toss to coat.

  • Return wings to the pan, and place back in the oven for another 5 min, until marinade caramelizes slightly. Serve with veggie sticks or coleslaw.

Tip: If you’re not up for the extra time this method takes, simply cook your wings in the oven and toss them with the jerk marinade.

Download a printable version of this recipe here.

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