RECIPE: Jerk chicken wings

The marinade used in this recipe has its origins in Jamaica and is believed to have come about as a result of the union between African slaves and the local aborigine people, the taínos, during colonial times. It is a very well-spiced marinade which is quite hot and traditionally used with chicken or pork.


  • 1kg chicken wings
  • 1 onion
  • 2 garlic cloves
  • 1 spring onion
  • 1 chilli (traditionally a Scotch bonnet is used)
  • 100g of oil
  • 20g of soy sauce
  • Juice of two limes
  • 20g fresh ginger
  • 2g of pepper
  • 1 tbsp salt
  • 1 sprig of fresh thyme
  • 30g brown sugar
  • 3g of cinnamon
  • 50g orange juice


First, with the aid of a mortar, prepare the marinade by mixing all the ingredients except the liquids. Once the mixture is made, add the liquid and put to one side.

 Season the chicken wings with salt and pepper and mix with the marinade. Put into a vacuum bag and leave in the chamber for three hours while the chicken is marinating. After the stipulated three hours, cook in the SmartVide for two hours at 65 ºC. 

After cooking, drain the wings and place them on a cooling rack. Meanwhile reduce the juices, which will then be used to baste the wings on the grill or in the wood-burning stove.

Serve with fried banana and white rice.

When making this recipe, both for the marinade and for the cooking, the vacuum technique allows us to have a faster and more efficient marinating process. In addition, the chicken is perfectly cooked without aromas or flavours being lost.