(NOT FRIED) STICKY BOILED CRISPY LEMON PEPPER JERK CHICKEN WINGS
(NOT FRIED) STICKY BOILED CRISPY LEMON PEPPER JERK CHICKEN WINGS
Ingredients
For Boiling the Chicken Wings
- 1.5 kg chicken wings
- as needed water, to cover wings
- 1 chicken bouillon cube, yellow
- 1/2 red onion, cut into wedges
- 3 stalks green onions, cut into large pieces
- 1 scotch bonnet pepper, whole
- 3 fresh thyme sprigs
- 3 slices lemon
- 1 tablespoon brown spice mix, (e.g., allspice, paprika)
- 1 tablespoon dark red paste, (e.g., concentrated jerk seasoning or tomato paste)
For Marinating and Dredging
- 1 tablespoon green paste, (e.g., ginger, garlic, cilantro blend)
- 3 tablespoons Walker's Wood Traditional Jamaican Jerk Seasoning, dark paste, hot & spicy
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 100 g cornflour, for dredging
For the Honey Lemon Pepper Jerk Sauce
- 2 tablespoons olive oil
- 2 red chilies, finely chopped
- 2 cloves garlic, minced
- 100 ml lemon juice, freshly squeezed
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons Walker's Wood Traditional Jamaican Jerk Seasoning, dark paste
- 2 tablespoons lemon pepper seasoning
- 100 ml honey
- 4 slices lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the chicken bouillon cube, red onion wedges, green onion pieces, whole scotch bonnet pepper, fresh thyme sprigs, and lemon slices. Stir in the brown spice mix and dark red paste.
⏱️ 10 min
- 2
Carefully add the chicken wings to the boiling liquid. Reduce heat to a simmer and boil the chicken wings for 15-20 minutes, or until cooked through and tender. The wings should be easily pierced with a fork.
⏱️ 20 min
- 3
While the wings are boiling, preheat your oven to 200°C. Line a baking sheet with parchment paper and place a wire rack on top.
⏱️ 5 min•🌡️ 200
- 4
Remove the boiled chicken wings from the pot using tongs or a slotted spoon and place them into a large mixing bowl. Discard the boiling liquid and aromatics.
⏱️ 5 min
- 5
To the bowl with the boiled chicken wings, add the green paste, Walker's Wood Traditional Jamaican Jerk Seasoning, lemon pepper seasoning, paprika, dried oregano, and minced garlic. Mix thoroughly with your hands or a spatula until all wings are evenly coated.
⏱️ 10 min
- 6
Place the cornflour in a shallow dish. Take each marinated chicken wing and dredge it completely in the cornflour, ensuring a full and even coating. Place the dredged wings on the prepared wire rack on the baking sheet.
⏱️ 10 min
- 7
Bake the chicken wings in the preheated oven for 25-35 minutes, or until golden brown and crispy. Flip them halfway through baking for even crispiness.
⏱️ 30 min•🌡️ 200
- 8
While the wings are baking, prepare the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the chopped red chilies and minced garlic and sauté for 1-2 minutes until fragrant.
⏱️ 5 min
- 9
Pour in the lemon juice. Add the red pepper flakes, black pepper, Walker's Wood Traditional Jamaican Jerk Seasoning, and lemon pepper seasoning. Stir well to combine.
⏱️ 3 min
- 10
Stir in the honey until fully incorporated. Add the fresh lemon slices and chopped fresh parsley. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly to a sticky consistency.
⏱️ 7 min
- 11
Once the chicken wings are baked and crispy, transfer them to a clean large mixing bowl. Pour the prepared honey lemon pepper jerk sauce over the wings.
⏱️ 2 min
- 12
Toss the wings gently to ensure they are thoroughly coated with the sticky sauce. Serve immediately, garnished with extra fresh herbs if desired, and with lemon wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
(NOT FRIED) STICKY BOILED CRISPY LEMON PEPPER JERK CHICKEN WINGS
For Boiling the Chicken Wings
- 1.5 kg chicken wings
- as needed water, to cover wings
- 1 chicken bouillon cube, yellow
- 1/2 red onion, cut into wedges
- 3 stalks green onions, cut into large pieces
- 1 scotch bonnet pepper, whole
- 3 fresh thyme sprigs
- 3 slices lemon
- 1 tablespoon brown spice mix, (e.g., allspice, paprika)
- 1 tablespoon dark red paste, (e.g., concentrated jerk seasoning or tomato paste)
For Marinating and Dredging
- 1 tablespoon green paste, (e.g., ginger, garlic, cilantro blend)
- 3 tablespoons Walker's Wood Traditional Jamaican Jerk Seasoning, dark paste, hot & spicy
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 100 g cornflour, for dredging
For the Honey Lemon Pepper Jerk Sauce
- 2 tablespoons olive oil
- 2 red chilies, finely chopped
- 2 cloves garlic, minced
- 100 ml lemon juice, freshly squeezed
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons Walker's Wood Traditional Jamaican Jerk Seasoning, dark paste
- 2 tablespoons lemon pepper seasoning
- 100 ml honey
- 4 slices lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the chicken bouillon cube, red onion wedges, green onion pieces, whole scotch bonnet pepper, fresh thyme sprigs, and lemon slices. Stir in the brown spice mix and dark red paste.
⏱️ 10 min - 2
Carefully add the chicken wings to the boiling liquid. Reduce heat to a simmer and boil the chicken wings for 15-20 minutes, or until cooked through and tender. The wings should be easily pierced with a fork.
⏱️ 20 min - 3
While the wings are boiling, preheat your oven to 200°C. Line a baking sheet with parchment paper and place a wire rack on top.
⏱️ 5 min•🌡️ 200 - 4
Remove the boiled chicken wings from the pot using tongs or a slotted spoon and place them into a large mixing bowl. Discard the boiling liquid and aromatics.
⏱️ 5 min - 5
To the bowl with the boiled chicken wings, add the green paste, Walker's Wood Traditional Jamaican Jerk Seasoning, lemon pepper seasoning, paprika, dried oregano, and minced garlic. Mix thoroughly with your hands or a spatula until all wings are evenly coated.
⏱️ 10 min - 6
Place the cornflour in a shallow dish. Take each marinated chicken wing and dredge it completely in the cornflour, ensuring a full and even coating. Place the dredged wings on the prepared wire rack on the baking sheet.
⏱️ 10 min - 7
Bake the chicken wings in the preheated oven for 25-35 minutes, or until golden brown and crispy. Flip them halfway through baking for even crispiness.
⏱️ 30 min•🌡️ 200 - 8
While the wings are baking, prepare the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the chopped red chilies and minced garlic and sauté for 1-2 minutes until fragrant.
⏱️ 5 min - 9
Pour in the lemon juice. Add the red pepper flakes, black pepper, Walker's Wood Traditional Jamaican Jerk Seasoning, and lemon pepper seasoning. Stir well to combine.
⏱️ 3 min - 10
Stir in the honey until fully incorporated. Add the fresh lemon slices and chopped fresh parsley. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly to a sticky consistency.
⏱️ 7 min - 11
Once the chicken wings are baked and crispy, transfer them to a clean large mixing bowl. Pour the prepared honey lemon pepper jerk sauce over the wings.
⏱️ 2 min - 12
Toss the wings gently to ensure they are thoroughly coated with the sticky sauce. Serve immediately, garnished with extra fresh herbs if desired, and with lemon wedges on the side.
⏱️ 3 min