Ingredients
- •3 lbs chicken wings, separated into flats and drums
- •½ tsp baking powder
- •For jerk marinade:
- •4 scallions, roughly chopped
- •3 cloves garlic
- •1 scotch bonnet pepper, seeded (or 2 habaneros)
- •2 tbsp soy sauce
- •2 tbsp fresh lime juice
- •1 tbsp allspice (ground)
- •1 tbsp fresh thyme leaves (or 1 tsp dried)
- •1 tsp black pepper
- •½ tsp ground cinnamon
- •½ tsp ground nutmeg
- •1 tbsp brown sugar
- •2 tbsp neutral oil
- •For rum-lime glaze:
- •2 tbsp dark rum
- •2 tbsp honey
- •1 tbsp lime juice
- •1 tbsp soy sauce
- •Lime wedges and sliced scallions for serving
Instructions
Blend all jerk marinade ingredients in a food processor until a coarse paste forms.
Toss wings with the jerk paste, coating thoroughly. Refrigerate for 2–4 h (or overnight for maximum flavor).
Toss marinated wings with baking powder and place in vacuum bags or zip-top bags in a single layer.
Seal using water displacement method.
Preheat sous vide water bath to 162°F (72°C).
Submerge and cook for 1 h 45 min to 2 h.
While wings cook, make the rum-lime glaze by combining dark rum, honey, lime juice, and soy sauce in a small saucepan. Simmer 3–4 min until slightly thickened.
Preheat oven to 450°F (232°C). Line a baking sheet with foil.
Remove wings from bags and pat dry. Arrange in a single layer on the baking sheet.
Roast for 15–20 min, flipping halfway, until skin is deeply browned and crispy with charred spots.
Brush with rum-lime glaze during the last 3 min of roasting.
Serve immediately with lime wedges and sliced scallions.
Notes
- •Use gloves when handling scotch bonnet peppers — the oils can burn skin
- •The overnight marinade is worth the wait; the allspice and thyme penetrate deeply
- •Baking powder under the jerk paste still creates crispy skin despite the wet marinade
- •Authentic jerk is cooked over pimento wood — a few drops of liquid smoke in the bag adds that dimension