cooklybookly
favorite
print
rate
PREP 20 minutes
TOTAL 2 hours 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 1 kg Chicken wings
For the Jerk Marinade
  • 2 tbsps olive oil
  • 1 tbsp Jerk paste
  • 1 thumb size piece of ginger, finely diced
  • 2 cloves garlic crushed
  • 6 sprigs of thyme
  • ½ tsp ground cinnamon
  • 1 tsp all purpose seasoning
  • 1 lime, zest only
For the sticky glaze
  • 4 tbsps sweet chilli sauce
  • 1 lime juice only

Click here to pre-order my new book

The Ultimate BBQ Jerk Chicken Wings

The Ultimate BBQ Jerk Chicken Wings

  1. Cut off and discard wing tips then cut each wing at the joint to make two sections from each wing.
  2. Pop the wings into a zip lock bag, add in the jerk marinade ingredients mix well.
  3. Leave to marinade in the fridge for 2 hours.
  4. Place the wings onto a baking tray and bake in an oven set at 180℃ for 25 minutes. 
  5. Make the glaze by mixing together the sweet chilli sauce and lime juice.
  6. Finish the wings on the BBQ until golden and cooked through then start to glaze with the sweet chilli sauce then sprinkle over a little more fresh thyme.
  7. Then serve

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

The Ultimate BBQ Jerk Chicken Wings

The Ultimate BBQ Jerk Chicken Wings

PREP 20 minutes
TOTAL 2 hours 45 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 1 kg Chicken wings
For the Jerk Marinade
  • 2 tbsps olive oil
  • 1 tbsp Jerk paste
  • 1 thumb size piece of ginger, finely diced
  • 2 cloves garlic crushed
  • 6 sprigs of thyme
  • ½ tsp ground cinnamon
  • 1 tsp all purpose seasoning
  • 1 lime, zest only
For the sticky glaze
  • 4 tbsps sweet chilli sauce
  • 1 lime juice only
  1. Cut off and discard wing tips then cut each wing at the joint to make two sections from each wing.
  2. Pop the wings into a zip lock bag, add in the jerk marinade ingredients mix well.
  3. Leave to marinade in the fridge for 2 hours.
  4. Place the wings onto a baking tray and bake in an oven set at 180℃ for 25 minutes. 
  5. Make the glaze by mixing together the sweet chilli sauce and lime juice.
  6. Finish the wings on the BBQ until golden and cooked through then start to glaze with the sweet chilli sauce then sprinkle over a little more fresh thyme.
  7. Then serve

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Our social features are coming soon