Appetizer: Jamaica – Jamaican Jerk Chicken Wings with Sous Vide and Charred Finish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 10 min

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) chicken wings
1 tsp (5 ml) kosher salt
3 scallions, chopped
1–2 scotch bonnet or habanero peppers, seeded as desired
1 tbsp (15 ml) fresh thyme (or 1 tsp (5 ml) dried)
1 tsp (5 ml) ground allspice
1 / 2 tsp (2.5 ml) cinnamon
1 / 4 tsp (1.25 ml) nutmeg
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) soy sauce or 1 tbsp (15 ml) lime juice + 1 tbsp (15 ml) vegetable oil
2 cloves garlic
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) vegetable oil

Show original ingredient measurements

2 lb (900 g) chicken wings
1 tsp kosher salt
3 scallions, chopped
1–2 scotch bonnet or habanero peppers, seeded as desired
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp ground allspice
1 / 2 tsp cinnamon
1 / 4 tsp nutmeg
2 tbsp brown sugar
2 tbsp soy sauce or 1 tbsp lime juice + 1 tbsp vegetable oil
2 cloves garlic
1 tbsp lime juice
1 tbsp vegetable oil

Instructions

1. Blend jerk marinade ingredients into a paste; rub wings with salt and half the marinade, reserve remaining marinade.
2. Seal wings and sous vide at 165°F (74°C) for 2 hours.
3. Remove, pat dry, brush with reserved marinade, and char on a hot grill or under broiler until edges are blackened and aromatic (about 5–8 minutes), turning and basting.
4. Let rest briefly and serve with lime wedges and rice and peas or a simple salad for a full entree.

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