Jamaican Jerk Chicken Wings

Chicken wings are coated in a dynamic Jamaican Jerk rub before being baked to perfection. Instead of dry, overly rendered Jerk Chicken wings, you’re left with tender meat on the inside with a nice crispy exterior.

Jamaican Jerk Chicken Wings

Jerk Chicken is bold, rich, and flavorful; this Jamaican Jerk Chicken Wings recipe is no different. The rub is my signature Jerk Seasoning Recipe, inspired by several trips to the Bahamas. Plates at Bobby Flay’s Mesa Grill (now closed) were served with a Spicy Mango Dipping Sauce, which I highly recommend.

Traditionally, jerk chicken is seasoned well with dry seasoning and left to thoroughly marinate for 1-2 days (or overnight) so that everything soaks in and the chicken is nice and tender when cooked.

Many of you are like me and don’t have time to prep meals days in advance. So, I created this wing recipe that requires zero advanced planning. In fact, it takes just 10 minutes of prep time.

Jerk Seasoning

What is Jamaican Jerk Seasoning? While there are many variations, most include Scotch bonnet peppers and allspice. Other ingredients may include cinnamon, cloves, thyme, brown sugar, and garlic. It’s a highly unique flavor combination that’s not just for chicken. Even these Smoked Turkey Wings would benefit from this jerk seasoning. Jerk turkey wings would be killer.

You can make the jerk seasoning from scratch or use your favorite brand. Amazon has several spice options to check out, as will your local grocery store.

Clear bowl filled with raw chicken.

How To Get Crispy Chicken Wings

Here are my top tips to ensure your chicken wings get as crispy as possible:

  • After rinsing your wings, pat dry completely until they are as dry as possible before adding the rub.
  • Make sure each wing has plenty of space on the baking sheet. The airflow helps things crisp up. 
  • When using a baking sheet, add a wire rack atop the parchment paper so the wings can crisp up nicely on all sides.
  • Broiling your wings for about 5 minutes after baking helps to get them nice and crispy without burning.
Baked chicken on a cooking rack.

Side Dish Ideas

Traditionally, Jerk chicken is a staple Jamaican dish often enjoyed with hard-dough bread or rice and peas. Here are some other ideas that will work well:

These jerk chicken wings would be perfect next to these Bacon Wrapped Chicken Bites.

Hand dipping a wing into ranch dipping sauce.

Storage

As with all chicken, please do not leave it at room temperature for over two hours. If you have leftovers, store them in the refrigerator until ready to reheat and eat. These chicken wings are good for up to three days when stored in an airtight container.

Drink Pairings

Pair it with our Mango Michelada and Mango Habanero Sauce for a sweet and spicy meal.

Plate of Jamaican jerk chicken wings.

Similar Recipes

Chicken wings are my jam! Here are a few other chicken wing recipes: Honey Lemon Pepper Wings, Smoked Chicken Wings, and Spicy Orange Grilled Chicken Wings.

This recipe was originally posted in October 2020, but I updated it in June 2024 with new photos and additional text.

Blue Plate of Baked Jerk Chicken Wings.

The BEST Jamaican Jerk Chicken Wings

This Jamaican Jerk Chicken Wings recipe is bold, rich and flavorful. Our homemade Jamaican Jerk Seasoning elevates it a notch, but store bought spices will work just as well. Think sweet, mildly spicy and perfect for your game day appetizer. Oven and Air Fryer instructions are included.

Instructions

Air Fryer Instructions

  • Set the air fryer to 360° F and let pre-heat for 10 minutes. Spray the air fryer basket with cooking spray. Set aside.

  • Pat the chicken dry using paper towels. Add the chicken wings and vegetable oil to a large mixing bowl and toss to coat.

  • Sprinkle the jerk seasoning over the chicken and gently toss to evenly coat the wings. Transfer the wings to the air fryer basket and arrange in a single layer (they should not touch).

  • Cook for 12 minutes. Flip the wings and cook for another 12 minutes. Flip the wings one last time and cook for 5 more minutes to crisp the skins (*Note 4). Using tongs, carefully transfer the wings to a serving platter and enjoy.

Oven Instructions

  • Preheat the oven to 400°F.  Line a large baking sheet with aluminum foil or parchment paper. Place an oven safe cooling rack on top of the sheet and spray it with non-stick cooking spray. Set aside. (*Note 5)

  • Pat the chicken dry using paper towels. Add the chicken wings and vegetable oil to a large mixing bowl and toss to coat.

  • Sprinkle the jerk seasoning over the chicken and gently toss to evenly coat the wings.

  • Transfer the chicken wings to the cooling rack and bake for 45 minutes (or until they reach 165°F), rotating at the halfway mark. Using tongs, carefully transfer the wings to a serving platter and enjoy.

Notes

Note 1 – I prefer using party wings vs whole so I don’t have to cut whole wings prior to cooking. Either work just fine.
Note 2 – If you don’t want to use vegetable oil, substitute it with your favorite oil with a high smoke points, such as Avocado oil.
Note 3 – Cut back the seasoning to 2 Tbsp. for a milder flavor. 
Note 4 – The last turn of the wings is to further crisp the skin vs cooking. If you’re short on time, feel free to remove after the initial cook time.
Note 5 – You can put the wings directly on the foil or parchment paper, however you’ll end up with a crispier final product when using a cooling rack. Make sure to spray the foil with cooking spray, if using, or else the wings will stick.
Note 6 — Ranch and Blue Cheese dipping sauce isn’t included in the nutritional calculations.

Nutrition

Serving: 4Wings | Calories: 421kcal | Carbohydrates: 2g | Protein: 36g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 135mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg

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