Name: Double-Fried Jamaican Jerk Wings (Standard)
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 lb Chicken wings, split; 1/2 cup Cornstarch; 2 tbsp Soy sauce; 1 tbsp Dried thyme; 1 tsp Ground allspice; 1 whole Scotch bonnet pepper, seeded and minced; 2 stalks Scallions, chopped

Recipe tier

A straightforward approach to authentic jerk flavors using a wet marinade and a reliable double-fry technique for a crispy finish.

Total 1h 30m

Serves 4 servings

Steps 4

Ingredients 7

Soundtrack the cook

Fire it up · 107 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 65m Plate 5m Reset 10m

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Chicken
2 lb 900 g Chicken wings, split
cup 65 g Cornstarch
Marinade
2 tbsp 30 ml Soy sauce
1 tbsp 8 g Dried thyme
1 tsp 2 g Ground allspice
1 whole 1 whole Scotch bonnet pepper, seeded and minced
2 stalks 30 g Scallions, chopped

Equipment

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Instructions

🎙️ Cook with voice coach

Blend all Marinade ingredients into a paste and toss with wings; marinate for at least 30 minutes.
Pat wings thoroughly dry and dredge in cornstarch until lightly coated.
Fry wings at 325°F (160°C) for 8 minutes to cook through, then remove and let rest for 10 minutes.
Flash fry at 375°F (190°C) for 3 minutes until deep golden brown and crispy.