Ginger Jerk Chicken Wings and Thighs

Ingredients

• 15 pound chicken wings(2268g)
• 25 pound chicken thighs (bone-in, skin-on)(2268g)
• 31 container jerk paste(250g)
• 41 tube ginger paste(100g)
• 52 lemon lemon juice(90g)
• 61 cup margarita mix (non-alcoholic)(240g)
• 74 tablespoon Caribbean jerk seasoning (sweet, with nutmeg, allspice, sugar)(32g)
• 84 tablespoon Cajun seasoning (with oregano, thyme, sumac, white pepper, paprika)(32g)
• 92 tablespoon vegetable oil(28g)
• 102 teaspoon salt(12g)

Instructions

1. 1In a large bowl, combine chicken wings and chicken thighs.
2. 2Add jerk paste, ginger paste, juice from 2 lemons (catching any seeds), and margarita mix. Mix thoroughly with your hands until all chicken is coated.
3. 3Cover the bowl and refrigerate for at least 48 hours to marinate.
4. 4Preheat oven to 350°F (175°C).
5. 5In a separate bowl, mix Caribbean jerk seasoning and Cajun seasoning in equal parts.
6. 6Line baking trays with parchment paper.
7. 7Arrange chicken thighs skin side down and chicken wings on the trays.
8. 8Generously sprinkle the seasoning mix over the meat side of the chicken, then flip and sprinkle the skin side.
9. 9Drizzle vegetable oil over the thighs and pat to hydrate the spices.
10. 10Bake in the oven: place thighs on the top rack and wings on the lower rack.
11. 11After 30 minutes, drain excess juices from the trays, flip the chicken, and give another light dusting of salt.
12. 12Increase oven temperature slightly if needed and continue baking until the chicken is cooked through and the skin is crispy (about 30-40 more minutes).
13. 13Remove from oven, let rest briefly, then serve. The meat should fall off the bone easily.