Jerk Chicken Wings

Name: Jerk Chicken Wings
Total time: 200 min
Yield: 1 serving
Ingredients: 0.25 small yellow onion; 0.5 clove garlic; 0.25 fresh ginger; 0.25 medium jalapeno; 0.5 tbsp brown sugar; 0.25 tbsp fresh thyme leaves; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp ground allspice; ½ teaspoon ground nutmeg ground nutmeg; ½ teaspoon ground cinnamon ground cinnamon; ½ teaspoon cayenne pepper cayenne pepper; ¼ teaspoon ground cloves ground cloves; 30 mL olive oil; 16.25 g Guinness® Extra Stout; 15 mL orange juice; 15 mL lime juice; 0.43 kg chicken wings

200 min1 servings

Your daily targets

Per serving

Energy

1010 kcal

Carbs

13 g

Fat

76 g

Protein

69 g

Watch it being made

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Ingredients

small yellow onion
1 small yellow onion, quartered
garlic
0.5 clove
fresh ginger
1 ½-inch piece of fresh ginger, peeled
medium jalapeno
1 medium jalapeño, halved and seeded
brown sugar
0.5 tbsp
fresh thyme leaves
0.3 tbsp
kosher salt
0.5 tsp
freshly ground black pepper
0.5 tsp
ground allspice
0.3 tsp
ground nutmeg
½ teaspoon ground nutmeg
ground cinnamon
½ teaspoon ground cinnamon
cayenne pepper
½ teaspoon cayenne pepper
ground cloves
¼ teaspoon ground cloves
olive oil
30 mL
Guinness® Extra Stout
16 g
orange juice
15 mL
lime juice
15 mL
chicken wings
0.4 kg

Instructions

1
Add the onion, garlic, ginger, jalapeño, brown sugar, thyme, salt, black pepper, allspice, nutmeg, cinnamon, cayenne, ground cloves, olive oil, Guinness® Extra Stout, orange juice, and lime juice to a high-powered blender or food processor and blend on high speed until smooth.
2
Place the chicken wings in a large resealable bag and pour in the marinade. Make sure all of the wings are well coated, then seal the bag and place in the refrigerator to marinate for at least 2 hours, up to overnight.
3
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
4
Remove the chicken wings from the bag, reserving the marinade, and place on the prepared baking sheet.
5
Bake the chicken wings for 25 minutes. Remove from the oven and brush the wings generously with the reserved marinade, then return to the oven and bake for another 20 minutes. Remove the wings from the oven again, flip, and generously brush with marinade again. Bake for 10 minutes more, or until the wings are deep golden brown in color and the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for at least 5 minutes, until cool enough to handle.
6
Serve the wings with glasses of Guinness® Extra Stout.
7
Enjoy!