Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) all-purpose flour

  2. 1 teaspoon(s) salt

  3. 1/2 teaspoon(s) dried garlic

  4. 1/2 teaspoon(s) dried onion

  5. 1/2 teaspoon(s) dried thyme

  6. 2 pound(s) chicken wingettes and drumettes, see Note

  7. 2 1/2 tablespoon(s) red hot sauce, preferably Frank's Red Hot

  8. 2 tablespoon(s) unsalted butter, melted

  9. 1 teaspoon(s) jerk paste

  10. Fresh thyme leaves, for sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and thyme. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter and jerk paste until combined. Add the chicken wings to the sauce and toss. Sprinkle with fresh thyme leaves and serve.


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