Spicy Jamaican Jerk Wings (Print Version)

# Ingredients:

→ CHICKEN

01 - About 3 pounds of chicken wings, cut at the joints
02 - 2 scotch bonnet peppers, minced
03 - 2-3 tablespoons of your favorite homemade Jerk Dry Rub
04 - 3 tablespoons Jerk marinade or seasoning paste

→ BBQ JERK SAUCE

05 - 2 cups of high-quality BBQ sauce
06 - 1 teaspoon of Jerk seasoning paste (optional, for more kick)
07 - Half a cup of organic chicken broth
08 - 2 fresh thyme sprigs
09 - 2 tablespoons of unsalted butter
10 - 1-2 tablespoons of cornstarch dissolved in 3-6 tablespoons warm water
11 - Saved broth from baking the Jerk chicken wings

# Instructions:

01 - Clean your wings and place them in a large mixing bowl. Mix in the chopped scotch bonnet peppers, dry rub, and Jerk marinade. Give everything a good toss to coat evenly. For the tastiest wings, let this sit overnight in the fridge or at least for 15 minutes if you're in a rush.
02 - Turn on your oven and set it to 400°F. Lightly grease a 9x13-inch pan, or use a large foil tray, to keep your wings from sticking.
03 - Lay the wings out in one single layer on your baking pan. Cover it with foil and bake for 30-35 minutes until nearly done. Carefully pour out any liquid from the pan into a bowl—you’ll use it later. Then return the wings to the oven, leaving them uncovered for another 5-10 minutes to get a bit more dryness on them.
04 - Melt the butter in a saucepan over medium heat. Add your BBQ sauce, that saved chicken broth, a bit of Jerk paste (if desired), and the chicken stock. Let it cook together for a few minutes, gently bubbling. Drop in the thyme sprigs, lower the heat, and stir in the cornstarch mix. Keep stirring until it thickens up.
05 - Use a brush or spoon to generously cover your wings with that rich BBQ Jerk sauce. Make sure to get every corner. Place the wings back in the oven, uncovered, for 10-15 minutes so they absorb the sauce. As a tip, broil them for the last few minutes for some char marks, but stay close to avoid burning!
06 - These wings are perfect with a slice of hard-dough bread, or add some rice, potatoes, grilled corn, or roasted veggies on the side. Enjoy while they’re still nice and warm!

# Notes:

01 - Leftover wings can go in an airtight container and into the fridge for 3 to 4 days.
02 - Want even more heat? Toss in up to 4 scotch bonnet peppers if you dare.
03 - Store any extra sauce in a sealed jar in the fridge—good for a week.