Baked Jamaican Jerk Chicken Wings

If you’re craving something bold, flavorful, and downright irresistible, these Baked Jamaican Jerk Chicken Wings are just what you need.

They’re juicy on the inside, crispy on the outside, and bursting with that signature jerk seasoning — smoky, spicy, and a little sweet. The best part? You can make them entirely in the oven, no grill required!

Whether it’s game day, a family dinner, or a weekend get-together, these wings will steal the show. And don’t worry — this recipe keeps things simple and beginner-friendly while still delivering that authentic Caribbean flavor.

Recipe Info

Ingredients You’ll Need

For the Wings:

• 2 lbs chicken wings, split and tips removed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Jerk Marinade:

• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper (or 1 habanero for heat)
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp brown sugar
• 1 tsp ground allspice
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp vinegar
• 2 tbsp olive oil
• 1 tsp salt

Step-By-Step Instructions

1. Prepare the Marinade:
   In a blender or food processor, combine green onions, garlic, Scotch bonnet pepper, thyme, brown sugar, allspice, cinnamon, nutmeg, soy sauce, lime juice, vinegar, olive oil, and salt. Blend until smooth and fragrant.
2. Marinate the Wings:
   Pat chicken wings dry with paper towels. Place them in a large bowl or zip-top bag and pour the jerk marinade over them. Toss well to coat evenly.
   Cover and marinate for at least 2 hours, or overnight for maximum flavor.
3. Preheat the Oven:
   When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
4. Bake to Perfection:
   Arrange the wings on the rack in a single layer. Bake for 40–45 minutes, turning halfway through, until the wings are crispy and cooked through.
5. Optional Broil:
   For extra crispiness, broil the wings for 2–3 minutes at the end — just keep an eye on them to prevent burning.
6. Serve & Enjoy:
   Remove from the oven and let them rest a few minutes. Sprinkle with fresh thyme or green onion slices for a burst of color and flavor.

Helpful Notes & Tips

• Marinating is key! The longer you marinate, the deeper the flavor. Overnight works wonders.
• Control the spice: Scotch bonnet peppers are quite hot — remove seeds or use a milder pepper if you prefer less heat.
• No wire rack? You can bake directly on a foil-lined tray, just flip halfway through for even crisping.
• Storage: Leftovers keep up to 3 days in the fridge. Reheat in the oven at 375°F for 10–12 minutes to keep them crisp.

Recipe Variations

• Grilled Jerk Wings: Take it outdoors! Grill the wings over medium heat for 20–25 minutes, turning often.
• Sweet & Spicy: Add 1 tablespoon of honey or pineapple juice to the marinade for a touch of sweetness.
• Jerk Chicken Drumsticks: Use the same marinade for larger cuts like drumsticks or thighs — just adjust cooking time to 50–55 minutes.

Serving Suggestions

These Baked Jamaican Jerk Chicken Wings pair perfectly with:

• Coconut rice or rice and peas for a Caribbean-style meal.
• Cooling dips like ranch, lime yogurt sauce, or mango chutney.
• Fresh sides such as coleslaw, roasted corn, or grilled pineapple slices.

And of course, don’t forget a cold drink — something tropical like a rum punch or chilled ginger beer! 🍹

Conclusion

Spicy, smoky, and incredibly flavorful — these Baked Jamaican Jerk Chicken Wings bring a taste of the islands right to your kitchen. They’re easy enough for a weeknight dinner but bold enough to impress guests.

So preheat your oven, grab those wings, and get ready to enjoy a little Caribbean sunshine at your table.