Voodoo chicken wings are my favorite. I first ate voodoo wings at a restaurant named Bayou in New York. They are always well seasoned and very spicy. My version of the voodoo wings are so super delicious, tender and, yes, relatively SPICY. The marinade blend that I created works magnificently. The generous hints of Asian flavors – five spice powder, soy sauce and sesame oil coupled with flavors of the Caribbean – a generous amount of allspice, which is typical in jerk marinade, landed the perfect flavor profile. This recipe calls for a decent amount of cayenne pepper but you can adjust this up or down depending on your spicy tolerance. Beautiful people, you will not be able to stop eating these amazing wings. I hope you will try this recipe and enjoy as much as we do. Happy cooking.
Voodoo Chicken Wings | Asian plus Caribbean Jerk Spices
This chicken wings recipe is an excellent appetizer that is easy to make.
- 4 pounds chicken wingettes
FOR THE MARINADE:
- 1 tablespoon garlic freshly crushed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoons white distilled vinegar
- 1 tablespoon dark rum
- 1 1/2 tablespoons brown sugar
- 3 teaspoons ground allspice
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sea salt (adjust for your diet)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
MAKE THE MARINADE:
In a large mixing bowl, add all of the marinade ingredients and mix to combine.
Note: You can use a large ziplock bag if you prefer.
MARINADE THE CHICKEN WINGS:
Add the chicken wings to the marinade and mix to thoroughly coat the chicken.
Note: I usually rinse and dry my chicken with paper towels.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Note: You can marinate up to overnight but it is not necessary.
BAKE THE WINGS:
Remove the wings from the fridge at least 30 minutes before baking.
Preheat the oven 375F degrees.
Note: I use the roast setting – this is preferred but not absolutely necessary.
Line a sheetpan with parchment paper.
Spread the chicken wings on top of the parchment paper.
Note: I like to place the thicker drumettes on the outer edges of the pan and the flat pieces on the inside. [This will allow the flat sections to not over cook]
Roast/Bake the wings for a total of 50 minutes, fliping the wings over half way through the cooking time.
Note: I use a kitchen tong to flip the chicken. Also my wings were meaty and larger so the 50 minutes was perfect. If using smaller wings usually 40 to 45 minutes work best.
Transfer the wings to a serving platter and garnish with scallions or herbs if desired.
Serve and enjoy.
Youtube tutorial available for this recipe – link in the recipe summary.
Alternatively, you can grill these wings. I usually use the indirect grilling method.
You can also use whole wings, especially if they are small – leaving them whole is best.
The nutrition facts is based on a generous serving of 4 to 5 wings.