Dani’s Brooklyn Roots Jerk Wings

Dani’s Brooklyn Roots Jerk Wings

(A Jamaican Panamanian fusion with a family story at its heart)

About the cook
 Dani is Panamanian American with a Panamanian father and an African American mother from Brooklyn. Her recipe carries a history as layered as its flavors. She tells the story of how her mom took a dish from her father’s side, added her own Brooklyn spin, and handed it down to Dani who now builds on it with her own creativity. It is a recipe born out of the blending of cultures during the building of the Panama Canal where Jamaican laborers brought jerk traditions that became woven into Panamanian food. For Dani these wings are more than dinner. They are a family story on a plate, a celebration of resilience and cultural exchange, and a reminder that food always tells us where we come from.

Ingredients

• 2 to 3 lbs chicken wings

• 2 tsp dry jerk seasoning plus more for layering

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• ½ tsp cayenne pepper

• Salt and black pepper to taste

• 2 to 3 tsp Walkerswood jerk seasoning paste

• 2 drops habanero hot sauce or more if you like it fiery 🌶️

• Avocado oil spray or olive oil spray

• Foil for lining the baking sheet

Method

1. Place chicken wings in a large bowl. Season generously with garlic powder, onion powder, smoked paprika, cayenne, salt, pepper, and a first pinch of dry jerk seasoning. Massage well to coat.

2. Add a little more dry jerk seasoning and blend all dry spices evenly.

3. Add 2 to 3 teaspoons Walkerswood jerk seasoning and a couple of drops of habanero hot sauce. Massage the chicken again until every wing is coated with flavor.

4. Let the chicken sit for at least 30 minutes or marinate overnight in the fridge for maximum flavor punch 🥊.

5. Preheat the oven to 350°F. If you marinate overnight, do this step the next day.

6. Line a baking sheet with foil and spray lightly with avocado oil to prevent sticking. Lay the wings in a single layer.

7. Bake for 35 to 40 minutes without touching. Flip each wing, then bake for another 35 to 40 minutes.

8. Continue flipping and baking until the wings reach your preferred level of crispness.

9. Serve hot and fresh. Leftovers are just as delicious and get even spicier the next day ❤️‍🔥.

Why she loves it
 Dani’s jerk wings are the perfect symbol of her roots. Jamaican flavors carried through Panama, given a Brooklyn twist by her mom, and now reimagined in her own kitchen. They remind her that heritage is alive, evolving with every hand that stirs the pot.

Taken from google cause we ate these so quick but here’s what they can look like :)