Summer is winding down making it the perfect time to try my jerk chicken wings! They can easily be baked in the oven or grilled at your barbecue. The Caribbean flavors of the chicken matched with the refreshing pineapple yogurt sauce are a combination that will have you and your guests going back again and again.  

Jerk Chicken Wings with Pineapple Yogurt Sauce

Print Recipe

Servings	Prep Time
30 wings	15 minutes

Cook Time	Passive Time
40-45 minutes	8 hours

Servings Prep Time 30 wings 15 minutes

Cook Time Passive Time 40-45 minutes 8 hours

Jerk Chicken Wings with Pineapple Yogurt Sauce Print Recipe Servings Prep Time 30 wings 15 minutes Cook Time Passive Time 40-45 minutes 8 hours Servings Prep Time 30 wings 15 minutes Cook Time Passive Time 40-45 minutes 8 hours

Ingredients

Wings

• 1 habanero pepper
• 1 handful fresh parsley
• 2 cloves garlic
• 1/4 of an onion
• 1 tbsp paprika
• 1 tsp allspice
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tbsp dried thyme if using fresh thyme, use 1 tbsp
• 2 tbsp brown sugar
• 1 tbsp black pepper
• 1/2 tbsp sea salt
• 2 tbsp olive oil
• 3 lb chicken wings

Sauce

• 5 pineapple slices I used fresh pineapple, but you can use a small can.
• 1 tbsp olive oil
• 1/2 cup yogurt
• 1/2 tsp cumin
• 1 lime, zested
• salt and pepper to taste

Servings: wings

Instructions

1. In a blender or food processor, blend the first 4 ingredients. Add a little oil if necessary. Combine the paprika, allspice, nutmeg, cinnamon, thyme, brown sugar, black pepper, salt, and oil.
2. Put the chicken wings in a bowl and massage the spice mixture onto the chicken. Cover the chicken and put in the fridge to marinate 8 hours to overnight.
3. Preheat your oven to 425 degrees. Once the chicken is marinated, place a rack over a sheet pan. (I covered my pan in foil so that cleanup would be quick and easy.) Place the marinated chicken wings on the rack and put it in the oven. Bake the wings for 40-45 minutes or until cooked through.
4. While the wings are cooking, place your pineapple on a tray lined with parchment paper or foil and drizzle the oil over top. Roast the pineapple in the same oven as the chicken wings for about 10 minutes, until golden brown.
5. Combine the yogurt, cumin, lime zest, and roasted pineapple in a blender or food processor and blend until smooth. Add the salt and pepper to taste.
6. Remove the wings from the oven and enjoy the spicy flavor with the cooling sauce. Squeeze lime juice over the wings if desired.

Recipe Notes

If you want to double the recipe, only double the chicken wings! Don't double the sauce unless you like a lot of sauce. Then, by all means, double the sauce.