Jerk Turkey Wings & Rasta Pasta (A Cozy Remake with Naomi)
- Shay
- 17 hours ago
- 4 min read
There’s something special about remaking a classic—especially when you’re in the kitchen with a friend, music playing in the background, and the smell of seasoning filling the air. Cooking becomes less about following rules and more about sharing moments. This time, I’m showing my friend Naomi how I like to remake one of my favorite comfort meals: jerk turkey wings paired with creamy Rasta pasta.
This dish is bold, colorful, and packed with Caribbean-inspired flavor, yet cozy enough for a relaxed weeknight dinner. It’s the kind of meal that feels familiar but exciting at the same time—comfort food with personality.
If you’ve only ever cooked turkey wings for the holidays, this recipe will completely change your mind. Turkey wings are incredibly underrated. When seasoned generously and cooked low and slow, they turn juicy, tender, and rich, soaking up flavor in a way few cuts of meat can. Using DivineKuizine Jerk Seasoning and DivineKuizine Jerk Sauce builds deep layers of heat, smokiness, and savory spice that taste like they’ve been developing all day.
The Rasta pasta is the perfect balance to the jerk turkey wings. Creamy, vibrant, and full of sautéed bell peppers, it brings color and comfort to the plate. A light sprinkle of DivineKuizine Jerk Seasoning adds warmth, while just a pinch of DivineKuizine Sugar & Spice smooths everything out and balances the heat. That small touch of sweetness makes a big difference, tying the entire dish together.
What I love most about this meal is how approachable it is. It’s impressive enough to serve guests but simple enough to make any night of the week. As I walked Naomi through each step, he kept saying how easy it felt—and how bold the flavors were without being overwhelming. By the time we sat down to eat, this cozy remake officially earned a spot in his regular dinner rotation.
If you’re looking for a flavorful jerk turkey wings recipe, a creamy Rasta pasta, or a comforting Caribbean-inspired dinner, this is the one. Let’s get into how to make it step by step.
Why You’ll Love This Recipe
Perfect for family dinners or entertaining friends
A flavorful twist on traditional jerk chicken
Great way to use turkey wings year-round
Creamy, colorful, and customizable spice level
Cook Along with DivineKuizine
All the flavor in this dish comes from layering the right seasonings. I used DivineKuizine Jerk Seasoning, DivineKuizine Jerk Sauce, and DivineKuizine Sugar & Spice to bring everything together—from the turkey wings to the pasta.
👉 Shop DivineKuizine seasonings and sauces to recreate this recipe at home and bring bold, balanced flavor to your kitchen.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4–6 servings
Jerk Turkey Wings
Ingredients
3 lbs turkey wings
2 teaspoons complete seasoning
¼ teaspoon seasoned pepper
¼ teaspoon salt
1 teaspoon onion powder
1 tablespoon green seasoning
3 tablespoons DivineKuizine Jerk seasoning
¼ cup DivineKuizine Jerk Sauce
1 Scotch bonnet pepper, finely chopped
2 tablespoons olive oil
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 cup red onion, sliced
1 chicken bouillon cube
½ cup water
Instructions
Preheat the oven to 325°F.
In a large bowl, season the turkey wings with complete seasoning, seasoned pepper, salt, onion powder, green seasoning, ground allspice, and DivineKuizine Jerk seasoning. Mix well, ensuring the wings are evenly coated.
Arrange the seasoned turkey wings in a large baking dish.
In a small saucepan over low heat, combine DivineKuizine Jerk Sauce, water, and the bouillon cube. Simmer until the bouillon cube is fully dissolved.
Pour the jerk sauce mixture into the bottom of the baking dish around the turkey wings.
Cover tightly with foil and bake for 90 minutes.
Remove the foil, increase the oven temperature to 375°F, and add the sliced bell peppers and red onions.
Continue baking uncovered for about 1 hour, or until the turkey wings are tender and caramelized.
Creamy Rasta Pasta Ingredients
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6
12 oz (about 3 cups) pasta (penne or rotini works best)
2 tablespoons olive oil or butter
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 cup red onion, sliced
3 cloves garlic, minced
1 cup heavy cream or half-and-half
½ cup grated Parmesan cheese
1 teaspoon DivineKuizine Jerk Sauce
½ teaspoon DivineKuizine Jerk Seasoning (adjust to taste)
A pinch of DivineKuizine Sugar & Spice
Salt and seasoned pepper, to taste
Creamy Rasta Pasta Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil or butter over medium heat.
Add the sliced bell peppers and red onion. Sauté for 4–5 minutes, stirring occasionally, until softened but still vibrant in color.
Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant.
Reduce heat to medium-low and pour in the heavy cream or half-and-half. Allow the sauce to gently simmer for 2–3 minutes, stirring to prevent scorching.
Season the sauce with DivineKuizine Sauce, a tsp of DivineKuizine Jerk Seasoning, and a tsp of DivineKuizine Sugar & Spice. Stir well to combine.
Add the grated Parmesan cheese and stir until melted and the sauce becomes smooth and creamy.
Taste and adjust seasoning with salt and seasoned pepper as needed.
Add the cooked pasta directly to the skillet and toss until fully coated in the creamy Rasta sauce. If the sauce is too thick, add a small splash of reserved pasta water to loosen it.
Remove from heat and serve immediately.
Notes:
The pinch of DivineKuizine Sugar & Spice balances the heat from the jerk seasoning and adds a subtle Caribbean sweetness.
Bell peppers give the “rasta” colors—red, yellow, and green—for that classic Caribbean look.
Use the juices from your baked jerk turkey wings to drizzle over the pasta for extra flavor if desired.
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