Caribbean Jerk Wings with Rice & Peas

Caribbean Jerk Wings with Rice & Peas

Caribbean Jerk Wings with Rice & Peas

Prep Time
5 Minutes
Cook Time
35 Minutes
These jerk chicken wings are packed with Caribbean flavour served with creamy coconut rice and peas.
  • 1 sachet Caribbean Jerk Seasoning

  • 450 grams (1 pound) chicken wings

  • 1 teaspoon oil

  • ½ red onion, diced

  • 125 grams (5 ounces) long grain rice, rinsed in cold water

  • 400 millilitres (13 fluid ounce) coconut milk, light

  • 400 grams tin black beans, drained

  • 25 grams (1 ounce) spring onions, sliced


  • 1 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
  • 2 Place the chicken on a shallow foil-lined large baking pan and bake in the oven for 35-40 minutes, or until cooked through.
  • 3 Meanwhile, heat the oil in a medium saucepan and fry the onion for 3-4 minutes until it begins to soften. Add the rice, coconut milk and beans, cook for 10-15 minutes with lid on or until rice is done.
  • 4 Stir in the spring onion and 1 tsp Caribbean Street Food Seasoning. Place the chicken wings in a large bowl and toss with the rest of the Schwartz Caribbean Street Food Seasoning until evenly coated. Serve the chicken wings accompanied with the rice.