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.
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.
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.
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.
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.
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.
Remove the wings from the oven and enjoy the spicy flavor with the cooling sauce. Squeeze lime juice over the wings if desired.
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.