Jamaican Jerk Chicken Wings
Sharee
September 29, 2021
Make wings using the Anova Precision Oven without the hassle of deep frying! The combination of high heat and the powerful fan yields ultra-crisp wings. Adding jerk-style spices takes the wings up a notch.
Serves
4
Prep Time
00:15
Cook Time
00:25
5 (9)
3555
Ingredients
3 Tbsp
garlic powder
2 Tbsp
onion powder
2 Tbsp
brown sugar
1 Tbsp
ground allspice
1 Tbsp
dried thyme
1 Tbsp
kosher salt
2 tsp
ground nutmeg
1.5 tsp
ground cinnamon
1 tsp
freshly ground black pepper
1 tsp
ground white pepper
½ tsp
ground ginger
¼ tsp
cayenne pepper
1 Tbsp
cornstarch
2 lb
chicken wings, cut into drumettes and flats
Steps
1. Preheat the Oven and Prep Pan
Rack
Line a rimmed sheet pan with aluminum foil and top with a wire rack or perforated pan. Grease with nonstick oil spray.
Sous Vide Mode: Off
Steam: Off
Temp: 437°F
Heat: Top, Rear
2. Make Spice Rub
In a small bowl, combine the garlic powder, onion powder, sugar, allspice, thyme, salt, nutmeg, cinnamon, black pepper, white pepper, ginger, and cayenne. Stir well. Transfer 1/4 cup of the seasoning to a large bowl and 1 tablespoon to a small bowl. Reserve the remainder in an airtight container for another use.
3. Season and Prep Wings
Whisk the cornstarch into the 1/4 cup of seasoning. Add the wings and toss to evenly coat. Spread wings in an even layer on the prepared rack. Spray the wings with nonstick oil spray.
4. Cook Wings
Rack
Transfer to the oven and cook, flipping halfway through cooking, until cooked through and crisp, 20 to 25 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 437°F
Heat: Top, Rear
00:20 Timer
5. Add More Rub and Serve
Toss the wings with the remaining tablespoon spice rub. Serve.
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