The grilled Jamaican jerk chicken wings are crispy, flavorful, and incredibly unforgettable. The homemade marinade is a wonderful snack or starter. They are the ideal snack that works as a supper as well. I’m not kidding when I say I could eat chicken wings all day. You can choose from a huge variety of flavors at any time.


They are an absolute must for game night, a BBQ, or even a late-night snack following a pub crawl. The chicken wing is such a significant part of American culture that learning to appreciate them is essentially a requirement for adulthood. If you don’t like them, I’m very certain you are an alien from another planet.

If you can make them at home, though, why would you order them?

The process is really simple! You may easily use your electric pressure cooker to obtain a wonderfully moist product, but when the weather is great, let’s fire up that grill.These Jamaican Jerk chicken wings are so easy to cook, you’ll adore them. Simply place the fowl and jerk marinade in a sealable bag and set aside. Place the chicken in the refrigerator after thoroughly combining all the ingredients.

At least two hours, or maybe overnight, should pass while the fowl is marinating. I always suggest letting it rest overnight because I believe the flavor improves with time.When you are ready to prepare them, place them on the grill and cook them until they are crispy and well done.

Thai Chicken Spring Rolls



  • 4 lbs of chicken wings, broken down into drumettes and flats.
  • 4 cloves of garlic, minced
  • 1 small onion, chopped, 1 cup
  • 1 teaspoon grated fresh ginger (approximately one 12-inch knob)
  • 1 medium seeded and diced jalapeno
  • Soy sauce, 1 TBSP
  • 2 tablespoons honey
  • Juice of 3 limes (about 1/3 cup)
  • a quarter cup orange juice
  • 2 teaspoon salt
  • 2 tsp black pepper, freshly ground
  • 2 teaspoons smoked paprika
  • 2 teaspoon dried thyme
  • 1 tablespoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • two bay leaves
  • half a cup olive oil

INSTRUCTIONS(how to cook): 

  • In a sizable plastic bag that can be sealed, add the chicken.
  • A medium bowl should be filled with the following ingredients: oil, garlic, onion, ginger, jalapeno, soy sauce, honey, lime or orange juice, salt, pepper, paprika, allspice, nutmeg, cinnamon, cayenne, bay leaves, and soy sauce. Blending by stirring. Put the marinade in the bag.
  • For at least two hours and up to overnight, refrigerate the bag after sealing it. 
  • Fire up the grill when you’re ready to cook. 
  • Remove the wings from the marinade, then throw away any extra. Transfer the chicken to the grill, rotating it every 10-15 minutes, and cook for 30–40 minutes, or until the skin is crispy and the internal temperature of the chicken reaches 165°F.



  • Trim the garlic after peeling. A little white onion, peeled and chopped. It should produce roughly 1 cup of diced fruit. 
  • Grate a 1/2-inch knob of fresh ginger to yield a total of 1 teaspoon.
  • Jalapenos should be seeded and diced.
  • three limes, squeezedAbout 6 tablespoons of juice should be consumed.
  • The remaining components should all be measured out as directed on the ingredients list.

Chicken Satay Recipe


  • To a sizable zip-top bag, add the wings. 
  • In a bowl, mix the other ingredients. Fill the bag with the marinade.
  • Place the bag in the fridge for at least two hours and maybe overnight after sealing it.


  • Set your grill to 400°F and get ready to cook.
  • Discard the marinade after removing the chicken from the bag.
  • Cover the grill and cook the wings for 30–40 minutes. Every 10-15 minutes, turn the wings over.
  • If the meat thermometer reads 165°F when pushed into the thickest part of a drumette or flat without contacting the bone, the wings are cooked when the skin is crisp and the internal temperature is reached.
  • Serve it after taking it off the grill.
  • Source:foodal

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