SMOTHERED JERK TURKEY WINGS
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There’s something about jerk turkey wings that feels like home and heat at the same time! Slow roasted, deeply seasoned and smothered in a gravy that tastes like you tended this pot all day. This is the kind of dish that fills the kitchen with thyme, scallion and spiciness before it even hits the oven.
We tend to make Jerk Chicken and Jerk Pork all Summer long! But, we can still enjoy the same flavor during the colder months. These jerk wings are bold, tender, a little holiday, a little Caribbean, exactly the way we do turkey wings in Dacy’s Kitchen.
INGREDIENTS
• 7-8 lb Turkey Wings (I Prefer flats/ middle wing section)
• 2 tbsp olive oil
• 4 tbsp jerk marinade
• 2 tbsp green seasoning
• 1 tbsp browning or burnt sugar
• 1 tbsp Knorr liquid seasoning or Knorr Chicken Bouillon Powder (optional)
• 2 tbsp Dash of Dacy Caribbean Jerk Seasoning + 1 tsp (divided), (or similar blend)
• 1 tbsp Dash of Dacy Adobo Mojo, (or similar blend)
• 1 tbsp Dash of Dacy Garlic Onion Herb, (or similar blend)
• 2 tsp grated garlic
• 1 tsp grated ginger
• 1 tsp allspice berries
Aromatics (for roasting)
• Celery
• Carrot
• Onion
• Thyme
• 1 Scotch bonnet (whole or pierced)
• Scallion
• Rosemary & sage (optional, adds a little holiday warmth)
• Extra-virgin olive oil
• 1 tsp Dash of Dacy Caribbean Jerk Seasoning (reserved from above)
• 1 cup of turkey, chicken, veggie stock
Gravy
• 4 tbsp butter or 2 tbsp butter + 2 tbsp turkey fat drippings
• 4 tbsp all purpose flour
• 2 cups turkey, chicken, veggie stock or 2 cups jerk turkey pan drippings
• Additional Dash of Dacy Caribbean Jerk seasoning + Dash of Dacy Salt & Pepper Blend
• Optional: ½–1 tsp jerk marinade for depth
METHOD
1. Prep the turkey wings
Clean the turkey wings thoroughly, remove any stray feathers and prick the underside only, this helps the seasoning penetrate without piercing the top (your presentation side). Pat completely dry.
Chef Tip: Dry turkey = better browning. Moisture is the enemy of a good roast.
2. Season generously
In a large bowl, add the turkey wings plus: olive oil, green seasoning, jerk marinade, browning, chicken seasoning, Knorr (optional), 2 tbsp jerk seasoning, Adobo Mojo, Garlic Onion Herb, allspice berries, garlic and ginger.
Add a handful of sliced onion and chopped scallion right into the bowl for extra flavor.Toss well until every wing is coated.
Chef Tip: For true jerk depth, marinate 2–24 hours. Peak flavor? 24 hours.
3. Prepare your roasting pan
Preheat oven to 375°F. Rough chop the aromatics (celery, carrot, onion, thyme, scallion, scotch bonnet, rosemary, sage if using). Spread the on a sheet pan. Season aromatics with 1 tsp jerk seasoning and a drizzle of olive oil. Pour the stock over the aromatics (the additional 2 cups of stock is for the gravy, in total you need 3 cups minimum)
Place a rack over the aromatics and lay the turkey wings on top, presentation side up.
4. Slow roast
Cover the pan tightly with foil. Bake at 375°F for 1 hour. Remove from the oven, uncover and baste the wings with the pan drippings. Increase oven temp to 400-425°F. Flip the wings and roast 20 minutes uncovered. Next, flip back to the presentation side and roast another 20 minutes or until crispy and golden.
Cook Time:
Anywhere from 1 ½ to 2 ½ hours, depending on wing size, the larger & wider the wing, the longer the cook time. Internal temperature must reach 165°F.
5. Make the Smothered Jerk Gravy
While the wings finish their final roast: In a saucepan, melt the butter (or butter + turkey fat). Add the flour and whisk until smooth. Let the roux cook 2-3 minutes until the raw flour taste cooks out.
Slowly add stock or pan drippings while whisking. The mixture will go from loose → silky → thick.
Continue whisking for 3–5 minutes on low.
Taste and adjust: Add Jerk seasoning, salt & pepper blend and a little jerk marinade if you want deeper flavor
Chef Tip: The gravy should coat the back of a spoon, this is called nappe.
Not too thick, not too loose, true smothering texture.
6. Smother the wings
Once the wings are roasted and crisp:
Option 1: Pour the gravy over the wings directly in the pan and place back in the oven for a few minutes to meld.
Option 2: Plate the wings beautifully and ladle the gravy over the top.
Finish with fresh herbs or sliced scallion for color.
NOTES
• Marinating overnight transforms the flavor, don’t skip it if you have time.
• Using pan drippings in the gravy makes the smother extra rich and ties the whole dish together.
• For more heat, pierce the scotch bonnet before roasting.