Jerk chicken wings recipe: Baked, Grilled or Air Fried

These Jamaican jerk chicken wings are spicy, smoky, and finished with a sweet and sticky jerk BBQ sauce. Marinate the wings ahead of time, then bake them in the oven for an easy dinner or party dish with plenty of Caribbean flavor.

While jerk chicken is traditionally cooked over a grill, these wings are made right in the oven and finished under the broiler. You still get juicy, flavorful chicken with those slightly charred edges and that sticky sauce on the outside.

I also share how to make the jerk wings on the grill or in the air fryer if you prefer either method.

How to make Jamaican jerk chicken wings

Ingredients

• Chicken wings: I like to use a mixture of flats and drums. You can buy them already separated or separate whole wings yourself and remove the wing tips.
• Olive oil: Helps coat the wings so the jerk seasoning sticks well. You can also use vegetable oil.
• Jerk seasoning marinade: I prefer a wet jerk marinade because it coats the wings well and gives them plenty of flavor. You can use your favorite store-bought jerk seasoning or make your own jerk seasoning paste.
• BBQ sauce: Use your favorite BBQ sauce as the base for the sticky jerk BBQ sauce.
• Chicken stock: Adds extra flavor and helps loosen the sauce.
• Fresh thyme: Adds that familiar herby flavor that works so well with jerk seasoning. If you don’t have fresh thyme, you can use dried.
• Ginger: Fresh ginger adds another layer of flavor to the jerk BBQ sauce.
• Cornstarch or flour: Use this only if needed to thicken the sauce.

Instructions

1. Pat the chicken wings dry with paper towels. If using whole wings, separate the drums from the flats and remove the wing tips.
2. Combine the olive oil and jerk marinade in a large bowl. Add the wings and massage the marinade into the chicken until well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. When ready to cook, preheat the oven to 400°F. Arrange the wings in a single layer on a baking sheet and cover tightly with foil. Bake for 30 minutes. The wings should be nearly cooked through and will release some liquid as they cook.
4. Remove the wings from the baking sheet and carefully pour the liquid from the pan into a measuring cup. Set it aside for the jerk BBQ sauce.
5. Return the wings to the pan, cover with foil, and bake for another 8 minutes.
6. Meanwhile, combine the reserved chicken liquid, chicken stock, BBQ sauce, jerk seasoning, thyme, and ginger in a pot. Cook over medium-high heat for about 8 minutes, until the sauce thickens. If needed, use a cornstarch slurry to thicken it further.

7. Pour enough sauce over the wings to coat them and return them to the oven, uncovered, for another 8 to 10 minutes.

8. Broil for about 5 minutes to finish, watching closely so the sauce doesn’t burn. Serve with the remaining jerk BBQ sauce on the side, if desired.

Recipe tips

• Pat the wings dry before marinating so you’re not adding extra moisture.
• For crispier edges, place the wings on a wire rack set over the baking sheet when cooking uncovered.
• Keep a close eye on the wings while broiling. The BBQ sauce can go from nicely caramelized to burnt pretty quickly.

Other cooking methods

After marinating the wings for at least 4 hours or overnight, you can also cook them on the grill or in the air fryer.

Grilled

Preheat the grill to about 350°F. Add the wings and grill for about 15 to 18 minutes, turning as needed, until cooked through and lightly charred. Check that the internal temperature reaches 165°F.

Air fryer

Preheat the air fryer to 400°F, if needed. Arrange the wings in a single layer and air fry for 10 to 15 minutes, turning every 5 minutes, until cooked through. Cooking time may vary depending on the size of the wings and your air fryer.

For either method, make the jerk BBQ sauce without the reserved chicken liquid used in the oven method. Once thickened, toss the cooked wings with the sauce or serve it on the side for dipping.

If you want to skip the oven, grill, and air fryer altogether, try my stovetop jerk chicken, which cooks completely on the stove.

Storage

Store leftover jerk chicken wings in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat them in the oven or air fryer until heated through. You can also microwave them, but the skin won’t stay as crisp.

What to serve with Jamaican jerk chicken wings

These spicy, sticky jerk chicken wings work well with rice, dumplings, or a creamy side to balance the heat.

A few options to try:

• Calypso rice
• Caribbean cornmeal dumplings
• Red beans and rice

Frequently Asked Questions

Recipe

Renee Robley

Jamaican Jerk Chicken Wings

5 from 1 vote

Spicy Jamaican jerk chicken wings coated in a sticky jerk BBQ sauce. Bake them in the oven or make them on the grill or in the air fryer.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Appetizer, Main Course

Cuisine: Caribbean

Calories: 229

Ingredients Method Nutrition Notes

Ingredients

  

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For the chicken

• 2 pounds chicken wings flats and drums
• 1 lime for washing the chicken
• 1 tablespoon pepper sauce for washing the chicken
• 3 tablespoons jerk marinade
• 1 tablespoon olive oil

For the jerk BBQ sauce

• 1/2 cup chicken broth
• 3/4 cup BBQ sauce
• 1 tablespoon jerk seasoning
• Up to 3/4 cup reserved liquid from the baked chicken
• 2 fresh thyme leaves
• 1/4 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 tablespoon cold water

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Method

 

1. Trim any excess skin or feathers from the chicken wings. Separate whole wings into flats and drums and discard the tips, if needed.
2. Place the wings in a bowl and cover with water. Add the lime juice and pepper sauce and let them sit for about 30 minutes.
3. Drain and rinse the wings, then pat them dry well with paper towels.
4. Add the wings, olive oil, and jerk marinade to a large bowl. Massage the marinade into the chicken until well coated.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Preheat the oven to 400°F.
7. Arrange the wings in a single layer in a baking dish. Bake for about 35 minutes, until mostly cooked through.
8. Remove the wings from the oven and carefully pour the liquid from the baking dish into a measuring cup. Set aside up to 3/4 cup for the jerk BBQ sauce.
9. Return the wings to the oven and bake for another 5 minutes.
10. Meanwhile, make the jerk BBQ sauce according to the instructions below.
11. Coat the wings with the jerk BBQ sauce and bake for another 5 minutes.
12. Switch the oven to broil and broil for about 5 minutes, watching closely so the sauce doesn’t burn. The chicken should reach an internal temperature of 165°F.

Make the jerk BBQ sauce

1. Add the reserved chicken liquid, chicken broth, BBQ sauce, jerk seasoning, thyme, and ginger to a saucepan.
2. Simmer over medium heat until the sauce begins to thicken.
3. Mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the sauce and simmer for about 5 more minutes, until thickened.

Nutrition

Calories: 229kcal

Notes

• Grill: Preheat the grill to about 350°F. Grill the wings for 15 to 18 minutes, turning as needed, until cooked through and lightly charred. Check that the internal temperature reaches 165°F.
• Air fryer: Preheat the air fryer to 400°F, if needed. Arrange the wings in a single layer and air fry for 10 to 15 minutes, turning every 5 minutes, until cooked through. Cooking time may vary depending on the size of the wings and your air fryer.
• For either method, make the jerk BBQ sauce without the reserved chicken liquid. Toss the cooked wings with the finished sauce or serve it on the side.

Recipe Printed From ThisBagoGirl.com

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