Name: Jerk Wing Sauce
Total time: 15 min
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 4 scallions (2 whole, 2 sliced thin); 1–2 habanero chiles, stemmed; 1½ tablespoons cider vinegar; 1 tablespoon packed brown sugar; 5 sprigs fresh thyme, plus 2 teaspoons leaves; 3 garlic cloves, peeled; 1¼ teaspoons ground allspice; ¼ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg

Why This Recipe Works

For a jerk wing sauce brimming with bold flavor, we blend fiery habaneros (although Scotch bonnets are more traditional), scallions, and garlic with thyme sprigs for a big herby punch. Soy sauce adds depth, cider vinegar contributes brightness, and warm spices (allspice, cinnamon, ginger, and nutmeg) provide the characteristic jerk flavor while brown sugar rounds out the spicy edge.

Before You Begin

For a spicier sauce, use both habanero chiles. Scotch bonnets can be used in place of the habaneros.

Instructions

Combine 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 whole scallions, 1 habanero chile, 1½ tablespoons cider vinegar, 1 tablespoon brown sugar, 5 sprigs fresh thyme, 3 peeled garlic cloves, 1¼ teaspoons allspice, ¼ teaspoon cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon nutmeg in blender and process until smooth, about 30 seconds, scraping down sides of blender jar as needed. (Sauce can be refrigerated for up to 3 days.) Toss jerk sauce and wings together in large bowl to combine. Serve, garnished with 2 thinly sliced scallions and 2 teaspoons fresh thyme leaves.