- 12 Chicken wings
- 90g Major Caribbean jerk mari-base
- Sauce:
- 50g Major Caribbean jerk mari-base
- 150ml Grapefruit juice
- 60ml Orange juice
- 60ml Lime juice
- 15ml White vinegar
- 175g Brown sugar
- 25g Ground cumin
- 10g Habanero pepper - deseeded & sliced
- 1 tbsp Orange zest
Sticky Caribbean Jerk Chicken Wings
Sticky Caribbean Jerk Chicken Wings
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Sticky Caribbean Jerk Chicken Wings recipe a try?
Ingredients
Method
Cut off tips of chicken wings and discard.
Cut wings in half at joint.
PLace in Mari-bag and add Caribbean jerk mari-base, massage lightly & place in refrigerator for a minimum of 2 hours.
To make the sauce, put all ingredients in a pan with the exception of the orange zest.
Heat until the sauce bubbles and thickens - about 30 minutes.
Add orange zest.
Cook chicken wings in pre-heated 350F oven for 25 minutes, until almost cooked.
Brush a little sauce on wings 5 minutes from the end of the cooking time.
Remove from tray and coat with sauce or serve in a bowl & use as a dip.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
