These Deep Fried Jerk Chicken Wings start with either bone-in chicken wings or boneless chicken wings made with breasts sliced into wing-sized bites and marinated in a wing marinade with Walkerswood jerk paste. These are then breaded and deep-fried until golden and crispy before being tossed in a jerk chicken sauce. Make it as mild or as spicy as desired by the amount of jerk paste used in both the marinade and the jerk sauce.
Ingredients for Deep Fried Jerk Chicken Wings
Boneless Chicken Breast or Chicken Wings, Marinade (Water, Maggi Chicken Bouillon, Potato Starch, Baking Powder, Egg, Walkerswood Jerk Seasoning, Sea Salt, MSG), Breading (Cornstarch, Flour, White Pepper), Jerk Sauce (Water, Ketchup, Sugar, Walkerswood Jerk Paste, Ginger, Maggi Chicken Bouillon), and Oil for Deep Frying.
Chicken
Chicken wings are simple enough; just toss them into the marinade. Check out Boneless Chicken Wings to make these using chicken breasts. Everything is the same, except that for crispy Jamaican jerk chicken wings, the marinade includes the addition of Walkerswood jerk seasoning. Other than that, the bone-in wings or boneless chicken wings are marinated and breaded the same way.
Marinade
Combine the marinade ingredients along with the desired amount of Walkerswood Jerk Seasoning. For me this is about 3-4 Tbl of Walkerswood jerk paste for a decent spicy hit. Use 1 – 2 Tbl for less heat. Cover and refrigerate for at least 1 hour and up to an overnight marinade for better flavors.
Breading
When ready to bread, remove the chicken from the fridge and preheat the deep fryer. Combine the breading ingredients together and whisk well. One by one add the chicken pieces into breading and toss to coat. Shake off any excess breading before placing on a baking sheet and repeat for the remaining chicken. Go for a serving at a time, about 12 pieces.
Jerk Sauce
The jerk sauce is usually served over jerk chicken or on the side in a small dipping bowl. For crispy Jamaican chicken wings, the sauce is used to toss the wings in before serving. It’s really easy too; just combine the ingredients together and bring to a boil. Reduce the heat and simmer for 5 minutes. Set aside to cool down.
It is also here where additional heat can be added by the amount of Walkerswood Jerk Paste you use in the sauce as a final adjustment to the heat level. Use as little or as much as desired. You can also increase or decrease the sweetness with sugar and even add a bit of tang with lemon juice.
Deep Frying Boneless Jerk Chicken Wings
Preheat the fryer or wok filled halfway with oil to 375°F. Deep fry 1-2 servings (about 12 pieces or so) at a time for 5 minutes. Scoop them out and repeat for each serving. Once all of the wings have been deep-fried, toss them in again into the hot oil at 375°F to fry a second time for 1-2 minutes or until crisp.
Boneless Jerk Chicken Wing Sauce
There are two ways to add the sauce depending on preference. Either empty the chicken wings into a stainless steel bowl with the desired amount of jerk sauce to toss and coat the wings or serve the jerk sauce on the side in a small dipping bowl.
Ranch dressing is pretty good on the side too, and optionally your choice of hot sauce drizzled over the wings for additional heat too.
Jerk Chicken Wing Sides
Serve the wings with Rice & Peas, Corn on the Cob with that Corn Butter to really drive that butter taste, or some fries or salad. With fries, I use the jerk sauce over that too.
Ingredients
- 4 Whole Chicken Breast - or 3 lbs of Chicken Wings
Marinade
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 2-4 Tbl Walkerswood Jerk Paste - depending on heat preference
- 1 tsp Sea Salt & MSG - each
Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl Black Pepper
Jerk Sauce
- 1 C Water & Ketchup - each
- 1/4 C Sugar
- 1-2 Tbl Walkerswood Jerk Paste - or as much as you like
- 1 inch Ginger - thinly sliced
- 1 Cube Maggi Chicken Bouillon
Instructions
- Marinade: Place half of the water into a pot over max heat with the bouillon cube and mash it until completely dissolved, and empty it into the marinating bowl. Add the other half of very cold water along with the remaining ingredients for the marinade and whisk well. Add the chicken to toss well, cover, and refrigerate for at least an hour and up to an overnight marinade.
- Jerk Sauce: Combine into a pot all ingredients for the jerk sauce. Bring it to a boil and reduce the heat to medium to simmer for 5 minutes. Taste and adjust the heat by adding in more Walkerswood jerk seasoning. Remove from heat and let cool.
- Breading: Heat the deep fryer to max, about 350°F – 375°F. Combine the breading together in another bowl and whisk well. Add the chicken one at a time, while shaking the bowl, for a total of about 12 pieces. Toss the chicken to coat them well and take each piece, tapping against the bowl to get rid of any excess breading, before placing it on the baking tray. Repeat for all the chicken.
- Deep Frying: Once the fryer is ready, place about 12 pieces into each basket. Lower the basket into the hot oil and give them a shake. Deep-fry for 5 minutes. Empty into a stainless steel bowl and repeat for the remaining chicken. Once all the chicken wings have been deep-fried for the initial 5 minutes and rested for 2 minutes or more. Add all of them in the fryer basket to deep-fry for 1-2 minutes. Lift the basket up and shake off any excess oil to go straight to a saucing bowl.
- Saucing: Place all the boneless chicken wings into a stainless steel bowl with the desired amount of jerk sauce and toss to get good coverage. Optionally serve the jerk sauce on the side in a small dipping bowl. Serve right away.