Published
Jerk chicken wings bring bold Caribbean flavor straight to your kitchen with a homemade marinade of fresh ginger, garlic, thyme, allspice, and fiery peppers. Baked in the oven until juicy inside with caramelized, crispy edges. They deliver big, vibrant flavor without any complicated steps. This is the kind of easy, crowd-pleasing recipe I turn to for game day, casual cookouts, or anytime I want something a little fun, a little spicy, and guaranteed to disappear fast.
Pin this recipe for later!
Pin ItOven-baked wings are actually my favorite. They crisp up perfectly on the outside but stay juicy on the inside every time. These jerk chicken wings get their bold flavor from a blend of green onion, fresh ginger, garlic, thyme, allspice, brown sugar, soy sauce, lime juice, and spicy peppers that create a rich, savory, slightly sweet marinade. I like to prep this in the morning so the wings can marinate all day and soak up as much flavor as possible before serving. The marinade is so good, I’ve even used it for jerk chicken thighs or breasts for an easy dinner. You can easily adjust the spice level without losing any of that signature flavor, and I’d love to hear how spicy you make yours in the comments.
Tips for Beginners
- How long to marinate. I found that letting the wings marinate for at least 1 hour gives them great flavor, but if you have the time, 6–8 hours makes a noticeable difference. The longer they sit, the deeper that jerk flavor soaks into the chicken.
- Marinade texture that matters. I learned that blending the marinade until it’s mostly smooth with just a little texture helps it cling to the wings instead of sliding off. It should look like a thick, pourable sauce that coats the back of a spoon.
- Control the heat without losing flavor. Removing the ribs and seeds from the peppers keeps the heat level manageable while still letting that bold, fruity pepper flavor shine through in the marinade.
- Give the wings space. Spreading the wings out in a single layer on the baking sheet is key. If they’re crowded, they’ll steam and turn soft instead of developing those crispy, caramelized edges.
- Brush for extra texture. Reserving some marinade to brush on halfway through baking makes a big difference. It adds another layer of flavor and helps the outside of the wings caramelize while keeping the inside juicy. Never brush or spoon the marinade that the raw chicken sat in onto the cooked wings.
Jerk Chicken Wings
Ingredients
- 2 green onions roughly chopped
- ½ onion roughly chopped
- 2 Scotch bonnet or habanero peppers seeds and ribs removed for less spiciness
- 1 small knob fresh ginger peeled
- 3 garlic cloves
- 1 tsp dried thyme
- ½ tbsp ground allspice
- 2 tbsp brown sugar
- 1 tsp salt
- ½ tsp ground pepper
- ⅓ cup soy sauce
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar or any vinegar
- juice of 1 lime
- 3-4 lbs chicken wings
Instructions
- Place all the ingredients, except the chicken wings, in a food processor or blender. Pulse/blend until the mixture is mostly smooth.½ onion, 2 Scotch bonnet or habanero peppers, 1 small knob fresh ginger, 3 garlic cloves, 1 tsp dried thyme, ½ tbsp ground allspice, 2 tbsp brown sugar, 1 tsp salt, ½ tsp ground pepper, ⅓ cup soy sauce, 2 tbsp olive oil, 2 tbsp apple cider vinegar, juice of 1 lime
- Reserve 1/2 cup of marinade for later. Place the chicken wings in a large plastic bag or bowl and pour in the remaining marinade. Toss chicken in the marinade until well-coated. Cover the bowl or seal the bag. Place in the refrigerator to marinate at least 1 hour or up to 8 hours—the longer the better.3-4 lbs chicken wings
- Preheat the oven to 425 degrees. Place the wings on a large baking sheet lined with parchment paper. Bake for 20 minutes.
- Take the wings out of the oven and brush with the reserved 1/2 cup of marinade. Return to the oven to bake for another 15 minutes until the edges are browned and crisp.
- Top with chopped green onion.2 green onions
Equipment
- 1 Baking Sheet
Becky’s Tips
- You can grill or air fry the wings instead of baking at high heat.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Jerk Chicken Wings Step by Step
Gather all the ingredients together.
Blend the marinade ingredients: Add 2 roughly chopped green onions, ½ roughly chopped onion, 2 Scotch bonnet or habanero peppers with the seeds and ribs removed, 1 small peeled knob of fresh ginger, 3 garlic cloves, 1 tsp dried thyme, ½ tbsp ground allspice, 2 tbsp brown sugar, 1 tsp salt, ½ tsp ground black pepper, ⅓ cup soy sauce, 2 tbsp olive oil, 2 tbsp apple cider vinegar, and the juice of 1 lime to a food processor or blender. Blend until the mixture is mostly smooth. The marinade should look like a thick, pourable sauce that easily coats the back of a spoon.
Marinate the chicken: Pour ½ cup of the marinade into a small bowl and set it aside for later. Place 3-4 pounds of chicken wings into a large bowl or zip-top bag and pour the remaining marinade over the wings. Toss and massage the wings until every piece is fully coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour or up to 8 hours for a deeper flavor.
Bake the wings: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Arrange the marinated wings in a single layer on the sheet, leaving space between each piece so they roast instead of steaming. Bake for 20 minutes.
Brush with more marinade: Remove the wings from the oven and brush them with the reserved ½ cup of marinade. Return the pan to the oven and bake for another 15 minutes, until the edges are browned, slightly charred in spots, and the skin looks crisp.
Top and serve: Transfer the wings to a serving platter and top with additional chopped green onion before serving. Enjoy!
How to Store and Reheat
Store any leftover wings in an airtight container in the refrigerator for up to 3–4 days, and don’t leave them at room temperature for more than 2 hours.
These wings freeze well after cooking. Wrap them tightly or place them in freezer bags and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating. To warm them back up, bake at 350°F for 10–12 minutes until heated through, or use the air fryer at 375°F for 5–7 minutes to bring back those crispy edges.
If you want to get ahead, you can marinate the wings up to 8 hours in advance and simply bake when you’re ready to serve, since they hold their flavor beautifully.
Serving Suggestions
When I serve these wings, I like to balance the heat with something bright and fresh, like coleslaw or a spoonful of mango salsa on the side. They’re especially good with classic rice and peas or simple grilled corn to round out the plate. Adding them to a plate with mac and cheese will always win. This is one of my favorite recipes to make for game day spreads with air fryer onion rings and backyard BBQs with some St. Louis ribs. I always finish them with extra lime wedges and a sprinkle of green onion right before serving.
