The wings are seasoned with a dry rub consisting of paprika, garlic powder, Season-All, and browning sauce. Then a wet rub is applied, which includes allspice, brown sugar, scallion, onion, and Scotch bonnet pepper for heat and sweet flavors. The seasoned wings are cooked in the oven for two hours until they are flavorful and falling off the bone. They are served with a house sauce made from the remaining pan drippings, along with pimento, garlic, thyme, scallion, and Scotch bonnet. The dish represents a fusion of Jamaican jerk flavors with influences from American soul food.
Andrene’s Caribbean & Soul Food
Jamaican Jerk Chicken Wings
paprika / garlic powder / Season-All / allspice / brown sugar / scallion / onion / Scotch bonnet pepper
From Prep to Plate
Seth gets a taste of the Caribbean at Andrene’s in the Brightwood Park neighborhood of Washington, D.C. Owner Andrene Finn dives into the culinary experience of Jamaican food, teaching Seth how they make jerk chicken wings and the many spices which give them their distinctive flavor. Finally, Andrene and Seth sit down to a classic Jamaican meal — coco bread, beef patties, and of course their signature jerk chicken wings — and Seth learns why Andrene's is a must-visit restaurant in the D.C. Caribbean food scene.