Rating: 4 stars
709 Ratings
  • 5 star values: 0
  • 4 star values: 709
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Grace Parisi
February 2010

Gallery

Credit: © Christina Holmes

Recipe Summary test

active:
15 mins
total:
1 hr
Yield:
2 to 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and thyme. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

    Advertisement
  • In a bowl, whisk the hot sauce with the butter and jerk paste until combined. Add the chicken wings to the sauce and toss. Sprinkle with fresh thyme leaves and serve.

Notes

Wingettes and drumettes are often sold separately.

Advertisement