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!