Real easy stewed chicken wings

Looking for a Caribbean-style stewed chicken dish that hits all the right notes? These stewed chicken wings are simmered down in a rich, coconut milk broth and bursting with traditional island flavor. It’s a tasty twist on the classic Trinbagonian stew, made with wings instead of bone-in cuts, for finger-licking results you’ll crave again and again.

Stewed meats are foundational in both Caribbean and African cuisine, and every island has its own version. In Trinidad and Tobago, stewed chicken is a beloved staple, cooked low and slow in a caramelized base that’s subtly sweet, savory, and deeply seasoned. This version? Made with chicken wings for extra tenderness and coated in a flavor-packed coconut gravy. Tobago style with a little twist!s.

How to make stewed chicken wings

Ingredients needed

Pantry Staples:

• Brown sugar – Used to caramelize the pot and build that classic stew base. Browning sauce is a backup (see below).
• Coconut milk – Adds creaminess and depth.
• Green seasoning, Salt, black pepper, garlic, tomato paste, pepper sauce – All essentials in that flavor-building arsenal.

Protein & Produce:

• Chicken wings – Flats and drums preferred; avoid overly fatty ones.
• Green seasoning – Homemade or store-bought Caribbean herb blend.
• Scallions, onion, thyme, pimento pepper, scotch bonnet – The fresh aromatics you know and love.

Optional Boosters:

• Chicken bouillon – For an extra umami kick.
• Bay leaf – For subtle herbal flavor.
• Vegetable oil – Only needed if skipping the sugar-caramelizing step.

Instructions

1. Prep the wings: Cut wings into flats and drums. Clean with vinegar or lime juice, removing any feathers or debris.
2. Soak & season: Place wings in a bowl with pepper sauce and let sit for 30 minutes. Discard liquid and season with green seasoning.
3. Caramelize the sugar: Heat a heavy-bottomed pot over medium-high. Sprinkle brown sugar in the center and let melt undisturbed until golden brown.
4. Brown the chicken: Add seasoned wings and stir well to coat in caramel. Cook for 5–7 minutes as the wings release liquid and it begins to evaporate.

5. Simmer in coconut milk: Pour in the coconut milk and lower the heat to medium. Let it simmer gently for about 10 minutes so the flavors can begin to build.
6. Add aromatics and seasoning: Stir in onion, garlic, thyme, tomato paste, pimento pepper, scotch bonnet, bay leaf, black pepper, and enough hot water to cover the wings halfway. Simmer uncovered for another 10–15 minutes.
7. Taste and adjust: Season with salt to taste. If you’re using bouillon, now’s the time to add it in. Let everything simmer until the wings are tender—about 40–45 minutes total cooking time.
8. Adjust gravy if needed: If the stew is too thick, add a splash more hot water to loosen. For more gravy (yes please!), stir in additional hot water a little at a time to reach your preferred consistency.

What to serve with stewed chicken wings

These Caribbean stewed chicken wings are incredibly versatile and can go from a casual weeknight dinner to a full Sunday lunch spread with just a few sides.

Here are some delicious ways to serve them up:

• Rice – Plain white rice, basmati, or even saffron rice work beautifully with the gravy.
• Macaroni pie – A cheesy, baked Caribbean macaroni pie is the ultimate pairing for Sunday lunch.
• Butter cassava – Want something different? A great make-ahead side that pairs well with saucy meats.

But if you’re anything like me…

• Dumplings are where it’s at! – Flour dumplings, cornmeal dumplings, or cassava dumplings. All of them will mop up that stew gravy like a champ.
• Bread lovers, unite – A few thick slices of butter bread or hard dough bread and you’re in comfort food heaven.

How to store and reheat stewed wings

These wings are just as good the next day—maybe even better once the flavors soak in. Here’s how to keep them tasting fresh:

Storage

• Refrigerate: Let the wings cool completely, then store in an airtight container in the fridge. They’ll stay good for up to 5 days.
• Freeze: For longer storage, transfer cooled wings (with gravy!) to a freezer-safe container or zip-top bag. Keep for up to 2 months. Be sure to press out any extra air if using a bag to avoid freezer burn.

Reheating

• From the fridge: Reheat gently on the stovetop over low heat with a splash of water until warmed through. You can also microwave, but the stovetop keeps the texture better.
• From the freezer: Let the wings thaw in the fridge overnight. Then reheat on the stovetop as above. Add a little water to loosen the gravy if needed.

Pro tip: Always reheat until the chicken is piping hot all the way through for food safety.

Substitutions & Variations

Need to switch things up? No problem—this stewed chicken wings recipe is flexible.

• Not confident browning sugar?
  You can skip the caramel step and use browning sauce instead. Just add it when seasoning your chicken. Then heat some oil in the pot, sear the wings, and continue the recipe by adding coconut milk and building your gravy.
• Add veggies if you like
  This stew is easy to bulk up with vegetables. Toss in some sliced bell peppers or carrots after browning the wings for extra texture and color.
• No scotch bonnet?
  Swap in your favorite Caribbean pepper sauce. I love using Bertie’s pepper sauce—it brings both heat and that signature island flavor.
• Not a wing person?
  Use drumsticks, thighs, or even chicken breast instead. Just adjust the simmer time as needed. This can easily become a full chicken stew with coconut milk dish—same flavor, different cut.

Final Thoughts

These stewed chicken wings are proof that comfort food doesn’t have to be complicated. Whether you’re serving it with dumplings, rice, or just some thick slices of bread, this Tobago-style stew will warm you up from the inside out.

Looking for more chicken dishes to add to your Caribbean rotation? Don’t miss these favorites:

• Geera Chicken Neck – Spicy and full of flavor.
• Sticky BBQ Jerk Chicken – Fried, glazed, and baked to perfection.
• Quick Chicken Balls – Easy weeknight winner.
• Pulled Jerk Chicken Sandwich – Bold, saucy, and begging to be eaten.

If you try this recipe, leave a comment below or tag me on Instagram @thisbagogirl—I’d love to see your version!

Recipe

Stewed chicken wings

Chicken wings, cooked in a caramelized sauce with aromatic Caribbean spices and coconut milk. A great weeknight dinner option that is full of deep flavor levels.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Course

Cuisine: Caribbean

Ingredients Method

Ingredients

  

1x2x3x?

• 2 pounds chicken wings
• 3 tablespoons green seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon browning optional
• 3 tablespoons brown sugar
• 1 cup coconut milk
• 1 1/2 cups water
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 hot pepper
• 3 sprigs fresh thyme
• 2 pimento pepper optional

Method

 

1. If chicken wings are whole, dissect and remove any hair found on the wings.
2. Place wings in a bowl of water, with enough water covering wings.
3. Add a tablespoon of pepper sauce and let sit for 30 minutes
4. Throw off water from chicken and season with green seasoning. You can use a little browning here also (1 teaspoon)
5. Let this sit for at least 30 minutes (it can be left overnight.)
6. In a large heavy-bottomed pot, on medium-high heat, scatter the brown sugar at the bottom of the pot
7. Leave it to caramelize to a nice golden brown color.
8. Add seasoned chicken wings to pot, and stir to coat it in the sugar.
9. Continue to stir occasionally till the liquid produced by the chicken disappears.
10. Once that’s gone, add the coconut milk, water, tomato paste, hot pepper, salt, and black pepper and the remaining seasoning.
11. Lower the temperature to medium and let simmer till chicken is cooked. This can take up to 45 minutes depending on your wings.
12. Test for salt.
13. Serve hot.

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