Jerk turkey wings are the move when you’re tired of the same old turkey situation. If you’re cooking for Thanksgiving or just craving something that hits with flavor and comfort, these wings don’t just deliver, they show off.
Let’s talk about the magic here. Yes, we’re seasoning the wings in bold, flavorful jerk marinade before roasting them, but the real game-changer is what happens first, which tickles most of my followers every time I share it lol: the wings get treated to a parboiled bath in a pot full of aromatics that smell like pure joy. We’re talking fresh thyme, rosemary, scallions, smashed garlic, onion chunks, allspice berries, scotch bonnet pepper, and a little chicken bouillon for depth. Everything simmers together just enough to start softening the meat and let all that flavor soak in. It’s like sending your turkey wings to a spa before the big performance.
Parboiling them not only locks in incredible flavor but also cuts down the roasting time and ensures the wings cook evenly and stay moist, none of that dried-out Thanksgiving situation happening here. They come out of the pot already smelling amazing, and that’s before the jerk marinade even touches them. The lovely bath also serves a great turkey stock for your stuffing or even your turkey gravy! Win win 🙂
Once they’re drained and cooled a bit, that’s when you hit them with the real flavor, your homemade or store-bought jerk paste. I prefer walkerswood myself. Rub it in like you really mean it. Let the wings rest again so the marinade can get all cozy with the meat. Then bake until they’re tender, and crank up the heat in the final stretch to get those crispy caramelized edges that we live for.
When I say these wings are packed with flavor, I mean every bite gives you smoky, spicy, sweet, herby, juicy joy. They’re not shy, they’re not dry, and they’re definitely not boring.
Serve them with rice and peas, mac and cheese, roasted veggies, or go wild and pair them with fried plantains. These wings are the kind of dish that’ll make you question why you ever gave a whole bird all the attention for the holidays.
Jerk turkey wings are here for the people who want their holidays to taste like home, with a twist. They’re for the cooks who don’t want to wrestle with a 14-pound turkey but still want to serve something memorable. And they’re definitely for the folks who believe seasoning is not optional.
Make these once and trust me, you’ll hear, “Who made the wings?” before anyone asks about the stuffing. And if you’re anything like me, you’ll just smile and say, “That’s me. Recipe’s up on the blog.”
Jerk Turkey Wings
Ingredients
For the Turkey:
- 2 lbs turkey wings, use young, fresh turkey wings for a smaller, more tender cut
To Parboil:
- 8 cups water
- 4 stalks scallion
- 3 sprigs thyme
- 3 sprigs rosemary
- 1 whole onion, quartered
- 1 whole scotch bonnet pepper, leave whole to control heat
- 1 tablespoon garlic cloves, smashed
- 1 tablespoon allspice berries
- 1 tablespoon Better Than Bouillon roasted chicken base
For the Marinade and Baking:
- 2 tablespoons Walkerswood Jerk Marinade
- 1 tablespoon Walkerswood Jerk Sauce
- 2 tablespoons green seasoning, Jamaica Choice brand
- 1 tablespoon complete seasoning, or any all-purpose seasoning
- 1 tablespoon adobo seasoning
- 1 tablespoon smoked paprika
- Kosher salt, to taste
- For the Roasting Pan:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 white onion, sliced
- 1 cup reserved turkey stock (from parboil)
Instructions
- Bring a large pot with 8 cups water to a boil. Add scallions, thyme, rosemary, quartered onion, whole scotch bonnet, smashed garlic, allspice berries, and Better Than Bouillon. Add the turkey wings, reduce to a steady simmer, and parboil for 20 minutes.
- Remove wings to a tray and let them cool slightly. Strain and reserve at least 1 cup of the aromatic stock for the pan.
- Pat the wings dry. In a large bowl, season with Walkerswood jerk marinade, Walkerswood jerk sauce, green seasoning, complete seasoning, adobo, smoked paprika, and kosher salt. Toss until every piece is well coated.
- Lay the sliced red pepper, green pepper, and white onion in a 3-quart roasting pan or baking dish. Place the seasoned wings on top. Pour about 1 cup of the reserved stock into the pan around the wings.
- Cover tightly with foil and bake at 375°F for 40 minutes.
- Remove the foil, flip the wings, baste with pan juices, and bake uncovered for 15 minutes, or until the skin is golden and lightly crisp. Baste once more before serving if you like.
Nutrition information is automatically calculated, so should only be used as an approximation.
