Follow these steps for perfect results
all-purpose flour
salt
dried garlic
dried onion
dried thyme
chicken wingettes and drumettes
red hot sauce
unsalted butter
melted
jerk paste
fresh thyme leaves
chopped
Preheat the oven to 500°F (260°C).
Line a large baking sheet with foil and spray with vegetable oil.
In a bowl, mix the flour, salt, garlic, onion, and thyme.
Add the chicken and toss to coat evenly.
Spread the chicken on the baking sheet in a single layer.
Spray the chicken with vegetable oil.
Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
In a bowl, whisk the hot sauce, melted butter, and jerk paste until combined.
Add the chicken wings to the sauce and toss to coat.
Sprinkle with fresh thyme leaves.
Serve immediately.
Expert advice for the best results
For extra crispy wings, pat them dry before coating.
Adjust the amount of jerk paste to control the spiciness.
Everything you need to know before you start
15 minutes
Can prepare the spice rub in advance.
Serve on a platter, garnished with thyme leaves and lime wedges.
Serve with ranch or blue cheese dressing.
Serve with celery and carrot sticks.
Cuts through the spice.
Adds to the Caribbean theme.
Discover the story behind this recipe
Jerk is a traditional Jamaican cooking style.
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