Meiomi Pinot Noir with Jerk Chicken Wings

A bottle of Meiomi Pinot Noir next to a plate of Jerk Chicken Wings

Makes 30 to 40 chicken wings


  • Juice of 3 limes
  • 1 medium yellow onion
  • 4 large garlic cloves
  • 1 large jalapeño, seeds removed
  • ½ bunch of fresh parsley
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 3 tablespoons neutral cooking oil (such as avocado, grapeseed, or canola)
  • 3 tablespoons soy sauce
  • 3 pounds chicken wings
  • Lime wedges and cilantro sprigs, for serving


  1. Blend all ingredients except for the chicken wings in a blender until smooth. Place the chicken in a large bowl and pour the marinade over top. Cover and refrigerate for up to 24 hours, but at least 8. 
  1. Preheat oven to 450°F.
  1. Shake as much marinade as possible off of the wings, then place on several foil-lined baking sheets, at least 1 inch apart. Do not throw away the marinade.
  1. Bake for 30 minutes. Brush with leftover marinade and flip over.
  1. Bake for 15 more minutes. Brush with leftover marinade and flip over one more time.
  1. Bake for 10 more minutes. 
  1. Serve immediately, garnished with lime wedges and cilantro. Pairs well with Meiomi Pinot Noir.