Caribbean Jerk Wings Recipe


2DE7B142-9C23-4DB4-B69E-CBCA4FD8CD05One of my favorite recipes that I learned from my college roommate from Guyana how to make jerk wings.  Her recipe was short and simple.  It includes using either Walker Woods marinade or Grace marinade.  Slather marinade over wings and bake.  That is it.  And it is spicy and delicious.  However, if you don’t live in New York or cities with large populations then you find that cost of these quick foolproof marinades escalates.  It is time to now how to make the jerk sauce from scratch.

According to the Caribbean Pot Blog:

You’ll Need…

2 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 Habanero pepper (scotch bonnet or any that you like)
1/4 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/4 cup orange juice
2 cloves garlic

3 lbs chicken wings.

Click for Instructions

Recipe: Cinnamon Jerk Chicken from Guam

Cinnamon Jerked Chicken
Summary: Deep rich and delicious flavors to make your chicken a family favorite.


  1. 2 1/2 to 3 Pounds of Skinned Chicken pieces (I normally use skinless breast pieces, but legs and thighs are just as delicious).
  2. 1 tsp. ground cinnamon
  3. 2 tsp. kosher salt
  4. 1 tsp. freshly ground pepper
  5. 5 cloves of garlic (minced)
  6. 1 large onion (coarsely chopped)
  7. 2 Cups water
  8. 1 Can (6 ounces) tomato paste (Italian seasoning paste, if you can find it. If not, plain tomato paste is good).
  9. 1 Tbsp Italian Herb Seasoning
  10. 1/2 cup grated Parmesan Cheese
  11. 2 Tbsp Olive Oil


  1. Take a paper towel and pat dry all of the chicken pieces. Place chicken aside.
  2. In a small bowl, mix cinnamon, salt and pepper well.
  3. Rub the cinnamon mixture, with your fingers, into all of the chicken pieces.
  4. Heat Olive Oil in a large nonreactive skillet.
  5. When oil is hot, place the chicken pieces in the skillet to sear (about 4 minutes on each side). If you do not have a skillet large enough, you may need to sear the chicken in two batches. A skillet with 2 or 3″ sides works best.  
  6. When chicken has been seared on both sides, remove from skillet and place aside.
  7. Lower the heat to medium-high and add 3 of the minced garlic cloves and the chopped onion.
  8. Saute the onions and garlic, until the onions become soft and golden brown.
  9. Add 1/2 cup of water to the onions and garlic in the pan. Use a spatula or spoon to deglaze the pan, scraping the bottom of the skillet and loosening any particles stuck on the bottom.
  10. When the water has mostly evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian herb seasoning and remaining minced garlic cloves. Mix well.
  11. Add the chicken back to the skillet. The tomato liquid should cover about 3/4 of the chicken. Cover the pot and simmer over medium-high heat for 30 – 40 minutes until chicken is tender and fully cooked.
  12. Place chicken mixture on a serving plate and sprinkle with Parmesan cheese.