Granite Brewery’s Jerk Chicken Wings

Paired with Third Moon Brewing’s Rise

Granite Brewery’s chef Uthayan created these jerk chicken wings—some of the best in the city. Supplied photo

As the leaves start to change colours and Ontario slides into sweater weather, know that this Jerk Chicken Wing recipe will keep your spirits high all season long. 

The Granite Brewery has been operating at the corner of Mount Pleasant and Eglinton in midtown Toronto since 1991. Chef Uthayan joined the company 21 years ago as a dishwasher, worked his way up the chain through years of dedication and hard work. 

The thyme and numerous spices used in this recipe create a marinade that is dynamic in flavour. After devouring these jerk chicken wings, you’ll understand why they were recently declared some of the best in the city. 

Although the Granite’s Best Bitter Special and Brand New Day NEIPA are ideal choices to accompany the wings on site, pairing this dish with a bright, juicy pale ale will complement the sweetness and spiciness of the dish. Rise, from Third Moon Brewing in Milton, is lush with flavours of citrus, especially of orange juice, pink grapefruit and lemon meringue. Brewed with Citra, mosaic, and cashmere hops, this beer has a soft mouthfeel and is even smoother to drink.

 —Sabryna Ekstein

When people think of juicy Pale Ales they think Third Moon. Way to be, Bebo. Supplied photo


• 1 lime 

• 1 large onion, diced

• 6 scallions, diced

• 10 sprigs of thyme, leaves picked

• 5 scotch bonnet peppers, diced 

• 2 tablespoons brown sugar

• 1 tablespoon allspice powder

• 1 teaspoon ground cinnamon 

• 1 teaspoon ground nutmeg

• 4 thick slices of ginger 

• 6 cloves garlic 

• 1 1/2 tablespoons olive oil 

• 1 tablespoon honey 

• 2 tablespoons white vinegar

• 2 tablespoons dark soy sauce 

• 1/4 cup orange juice

• 3 lbs chicken wings

If the wings are in the middle of a field, does that mean they’re free range, or is it too late?


1. In a food processor, squeeze the lime and add the onions, scallions, thyme, scotch bonnet peppers, brown sugar, allspice powder, cinnamon, nutmeg, ginger, garlic, olive oil, honey, vinegar, soy sauce and orange juice and puree until smooth.

2. Place the chicken in a large zip-lock bag with half of the marinade. Keep the rest of the marinade in the refrigerator.

3. Marinate in the refrigerator for at least 8 hours. 

4. Preheat your oven to 425°F and spray a baking sheet with cooking spray. Place chicken on the prepared baking tray and remove the remaining marinade from the fridge.

5. Bake in the preheated oven for 25 minutes. Afterwards, brush half of the remaining marinade onto the chicken wings and bake for an additional 20 minutes. Flip the chicken and brush the rest of the marinade on the chicken and cook for an additional 10 minutes.

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