Honey Jerk Wings
Honey Jerk Wings
Ingredients
For Boiling the Wings
- 2 1/2 pounds chicken wings, flats and drumettes separated
- 8 cups water
- 1 teaspoon allspice berries
- 2 green onion, roughly chopped
- 4 fresh thyme sprigs
- 1/2 red onion, roughly chopped
- 1 tablespoon all-purpose seasoning
- 1 tablespoon chicken seasoning
For Seasoning the Wings
- 2 tablespoons mild jerk seasoning paste
- 1 teaspoon all-purpose seasoning
- 1 teaspoon chicken seasoning
For Frying
- 3 cups vegetable oil, for deep frying
For the Honey Jerk Sauce
- 2 tablespoons unsalted butter
- 1/4 cup honey
- 1 tablespoon jerk seasoning paste
- 1/2 cup mini bell peppers, thinly sliced into rings or small pieces
Instructions
- 1
Place chicken wings in a large pot. Add water, allspice berries, green onion, fresh thyme sprigs, red onion, 1 tablespoon all-purpose seasoning, and 1 tablespoon chicken seasoning. Bring to a boil over medium-high heat.
⏱️ 10 min
- 2
Once boiling, reduce heat to medium-low and simmer for 20-22 minutes, or until the wings are partially cooked but still firm.
⏱️ 22 min
- 3
Carefully remove the wings from the pot using a slotted spoon and place them in a large bowl. Discard the boiling liquid and aromatics. Let the wings cool down for at least 15 minutes.
⏱️ 15 min
- 4
Once cooled, add 2 tablespoons mild jerk seasoning paste, 1 teaspoon all-purpose seasoning, and 1 teaspoon chicken seasoning to the wings. Toss thoroughly by hand to ensure all wings are evenly coated.
⏱️ 5 min
- 5
Heat vegetable oil in a large deep pan or cast iron skillet over medium-high heat until it reaches 350°F. Carefully add the seasoned wings to the hot oil, working in batches if necessary to avoid overcrowding.
⏱️ 5 min•🌡️ 350
- 6
Fry the wings for 8-10 minutes per batch, turning occasionally, until they are golden brown and crispy. Remove the fried wings from the oil using a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 10 min
- 7
In a clean large skillet or the same skillet (after carefully pouring out most of the frying oil, leaving about 1 tablespoon), melt the unsalted butter over medium heat. Add honey and 1 tablespoon jerk seasoning paste. Stir to combine and heat until the sauce is bubbly and well mixed.
⏱️ 5 min
- 8
Add the sliced mini bell peppers to the sauce and cook for 1-2 minutes until slightly softened. Add the fried chicken wings to the pan with the sauce and peppers. Toss the wings to coat them thoroughly with the honey jerk sauce.
⏱️ 3 min
- 9
Remove the coated wings and peppers from the pan and serve immediately on a platter.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Jerk Wings
For Boiling the Wings
- 2 1/2 pounds chicken wings, flats and drumettes separated
- 8 cups water
- 1 teaspoon allspice berries
- 2 green onion, roughly chopped
- 4 fresh thyme sprigs
- 1/2 red onion, roughly chopped
- 1 tablespoon all-purpose seasoning
- 1 tablespoon chicken seasoning
For Seasoning the Wings
- 2 tablespoons mild jerk seasoning paste
- 1 teaspoon all-purpose seasoning
- 1 teaspoon chicken seasoning
For Frying
- 3 cups vegetable oil, for deep frying
For the Honey Jerk Sauce
- 2 tablespoons unsalted butter
- 1/4 cup honey
- 1 tablespoon jerk seasoning paste
- 1/2 cup mini bell peppers, thinly sliced into rings or small pieces
Instructions
- 1
Place chicken wings in a large pot. Add water, allspice berries, green onion, fresh thyme sprigs, red onion, 1 tablespoon all-purpose seasoning, and 1 tablespoon chicken seasoning. Bring to a boil over medium-high heat.
⏱️ 10 min - 2
Once boiling, reduce heat to medium-low and simmer for 20-22 minutes, or until the wings are partially cooked but still firm.
⏱️ 22 min - 3
Carefully remove the wings from the pot using a slotted spoon and place them in a large bowl. Discard the boiling liquid and aromatics. Let the wings cool down for at least 15 minutes.
⏱️ 15 min - 4
Once cooled, add 2 tablespoons mild jerk seasoning paste, 1 teaspoon all-purpose seasoning, and 1 teaspoon chicken seasoning to the wings. Toss thoroughly by hand to ensure all wings are evenly coated.
⏱️ 5 min - 5
Heat vegetable oil in a large deep pan or cast iron skillet over medium-high heat until it reaches 350°F. Carefully add the seasoned wings to the hot oil, working in batches if necessary to avoid overcrowding.
⏱️ 5 min•🌡️ 350 - 6
Fry the wings for 8-10 minutes per batch, turning occasionally, until they are golden brown and crispy. Remove the fried wings from the oil using a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 10 min - 7
In a clean large skillet or the same skillet (after carefully pouring out most of the frying oil, leaving about 1 tablespoon), melt the unsalted butter over medium heat. Add honey and 1 tablespoon jerk seasoning paste. Stir to combine and heat until the sauce is bubbly and well mixed.
⏱️ 5 min - 8
Add the sliced mini bell peppers to the sauce and cook for 1-2 minutes until slightly softened. Add the fried chicken wings to the pan with the sauce and peppers. Toss the wings to coat them thoroughly with the honey jerk sauce.
⏱️ 3 min - 9
Remove the coated wings and peppers from the pan and serve immediately on a platter.
⏱️ 1 min