Jamaican Jerk Turkey Wings
Jamaican Jerk Turkey Wings
While turkey isn’t particularly popular in Jamaica, I’ve been to quite a few authentic Jamaican restaurants across the country; all of them having jerk turkey wings. Wings seem to be the least eaten part of the turkey, which is a shame. There’s a lot of meat on the wings and they’re very inexpensive. Dry rubbing the wings with jerk seasoning is the perfect way to enjoy eating them. My recipe has the wings baked in the oven low and slow for about 2 hours. You can alternatively grill the jerk wings over charcoal indirectly for about 30 minutes. In my opinion, it’s easiest to separate the drummettes from the wing flats; ensuring even cooking.
Ingredients
- 5 large whole turkey wings tips removed; drums and flats separated
- 2 tbsp olive oil
Jerk Seasoning
- 1 1/2 tbsp brown sugar
- 3 tsp onion powder
- 3 tsp garlic powder
- 2 tsp ground ginger
- 2 tsp allspice
- 2 tsp smoked paprika
- 2 tsp thyme
- 2 tsp cayenne pepper
- 2 tsp chicken bouillon
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp white pepper
Instructions
- Rub the turkey wings with olive oil. Mix together all of the seasonings and rub the turkey wings. Marinate for at least 4 hours; preferably overnight.
- Preheat the oven to 325 degrees. Place the wings on a baking sheet lined with parchment paper.
- Bake for 2 hours, flipping half way through.
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