Maureen’s Kitchen Jerk BBQ Wings

In a large bowl, mix chicken wings and Maureens Jerk Sauce together until the chicken is fully coated. Let it sit for 10–15 minutes. For best results, marinate overnight in the refrigerator or for up to 2 days.

Preheat the oven to 400 degrees Fahrenheit and lightly grease a standard 9×13 baking dish or a large foil baking pan. Set aside.

Add the chicken to the prepared baking dish, spreading them out side by side, and tightly cover the top with foil paper. Bake for 30–35 minutes or until chicken wings are mostly cooked through. Carefully drain the jerk sauce liquid from the chicken into a bowl and set aside. Return the chicken wings back to the oven and bake for another 5–10 minutes or until they appear more dry.

In a saucepan over medium-high heat, add the butter and let it melt. Add the BBQ sauce, 1/2 cup reserved jerk broth, and chicken stock, and mix together until combined. Let everything boil for 2–3 minutes. Reduce the heat to medium-low and add in the cornstarch slurry and thyme sprigs, stirring the sauce until it thickens.

Generously brush or spoon the BBQ jerk sauce atop the chicken wings until fully coated and bake without foil for another 10–15 minutes until the sauce has baked onto the wings. For best results, broil the wings for the final 10–15 minutes, just be sure to keep an eye on them to avoid burning. Remove from oven and serve.