Go Back
–+ servings
Print Recipe

Jerk Turkey Wings

These jerk turkey wings are parboiled in a flavorful herb and pepper bath, then marinated and roasted to perfection, the ultimate twist on holiday turkey.
Prep Time30 minutes
Cook Time1 hour
Servings: 4 people

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.