If you’re ready to wow your taste buds and heat up your kitchen, these Baked Jamaican Jerk Chicken Wings are an absolute must-try. This dish takes tender chicken wings and coats them in a bold, fiery jerk marinade full of aromatic spices, fresh lime, and a kick of Scotch bonnet. Baking delivers that crave-worthy crispiness with a juicy center, and the result is a mouthwatering, flavor-packed appetizer you’ll want to make again and again. Whether you’re hosting friends or just spicing up a weeknight, Baked Jamaican Jerk Chicken Wings are a guaranteed crowd-pleaser.
Ingredients You’ll Need
Every ingredient in this recipe serves a special purpose, working in harmony to create that iconic Caribbean jerk flavor. The recipe is simple to assemble, but don’t skip or substitute—each plays a crucial role in the depth, heat, and brightness you’ll love.
- Chicken wings: Meaty, juicy wings are the perfect canvas for all those bold jerk spices.
- Olive oil: Helps the marinade cling to the wings and encourages a crispy finish in the oven.
- Brown sugar: Adds a subtle caramel sweetness and helps balance the heat and spice.
- Soy sauce: Delivers umami depth and adds a gorgeous golden color when baked.
- Ground allspice: The heart of jerk seasoning, offering warm, slightly peppery notes.
- Dried thyme: Earthy, herbal depth that’s essential for jerk flavor.
- Cinnamon: Adds a gentle warmth and a hint of sweet spice.
- Ground nutmeg: Lends subtle nutty, aromatic complexity.
- Garlic powder: For savory, full-bodied undertones without any fuss.
- Onion powder: Boosts the savory base and rounds out the flavor.
- Smoked paprika: Introduces a touch of smoky richness to the marinade.
- Salt: Enhances every flavor, making the spices pop.
- Black pepper: Adds gentle heat and sharpness.
- Cayenne pepper: Customizes the spice level—use more or less based on your heat tolerance.
- Lime juice: Brightens everything up and balances the heat with acidity.
- Apple cider vinegar: Essential for tang and tenderizing the wings.
- Scotch bonnet or habanero pepper: Brings authentic jerk heat—remove seeds if you prefer it milder!
- Green onions: Fresh, vibrant, and adds color as well as flavor.
How to Make Baked Jamaican Jerk Chicken Wings
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper—this helps prevent sticking and makes cleanup a breeze, so you can focus on enjoying every bite of your Baked Jamaican Jerk Chicken Wings.
Step 2: Make the Jerk Marinade
In a large mixing bowl, combine your olive oil, brown sugar, soy sauce, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne, fresh lime juice, apple cider vinegar, minced Scotch bonnet (or habanero), and chopped green onions. Stir until you have a thick, aromatic paste that’s impossible to resist sneaking a taste of—it’s the foundation for maximum flavor.
Step 3: Marinate the Chicken Wings
Add your split and cleaned chicken wings to the bowl. Toss them generously in the marinade, ensuring each wing is entirely coated. Let them marinate for at least an hour for great flavor, but if you have the time, overnight will take these Baked Jamaican Jerk Chicken Wings from delicious to unforgettable.
Step 4: Arrange and Bake
Spread the wings in a single layer on your prepared baking sheet. This is key for an even cook and achieving that coveted crispy skin. Pop the tray into the oven and bake for 40 to 45 minutes, flipping the wings halfway through to get color and crispiness on every side.
Step 5: Broil for Extra Crisp
If you love your wings extra crispy (who doesn’t?), switch to the broiler for the final 2 to 3 minutes of cooking. Watch closely—they go from golden and perfect to charred in a flash! Your Baked Jamaican Jerk Chicken Wings will emerge sizzling, smoky, and mouthwatering.
How to Serve Baked Jamaican Jerk Chicken Wings
Garnishes
A squeeze of extra lime juice just before serving brightens up the smoky, spicy flavors, while a sprinkle of freshly chopped green onions or cilantro adds a pop of color and freshness. For a bit of island flair, consider scattering some thinly sliced red chili or a few rings of pickled onion on top.
Side Dishes
Baked Jamaican Jerk Chicken Wings pair beautifully with all sorts of classic sides. Think fluffy coconut rice, creamy coleslaw, or sweet fried plantains to mellow the heat. Even a cool yogurt or ranch dip can provide the perfect balance if the spice catches up to you!
Creative Ways to Present
Serve these wings party-style on a big platter with wedges of lime and piles of napkins. For a fun twist, tuck them into slider buns with slaw for a spicy mini sandwich, or layer them on top of a crisp, green salad for a lighter dinner option. Don’t forget to let everyone know they’re digging into Baked Jamaican Jerk Chicken Wings—guaranteed to get excited cheers!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any extra Baked Jamaican Jerk Chicken Wings in an airtight container in the refrigerator. They’ll stay flavorful and safe to eat for about 3 to 4 days, making them perfect for game-day nibbles or quick snacks.
Freezing
If you want to prep ahead, these wings freeze well. Place the cooled wings in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep their bold jerk flavor and satisfying texture for up to 2 months.
Reheating
To bring your leftovers back to life, reheat Baked Jamaican Jerk Chicken Wings in a 375°F oven for 10 to 15 minutes until hot and crispy. The air fryer also works beautifully for an extra-crunchy finish—just avoid the microwave if you crave that freshly-baked crispiness!
FAQs
How spicy are these Baked Jamaican Jerk Chicken Wings?
They definitely bring some heat thanks to Scotch bonnet (or habanero) and cayenne pepper, but you can control the spice level by reducing the amount or removing the pepper seeds. For a milder batch, even substitute jalapeño instead of Scotch bonnet.
Can I marinate the wings for less than an hour?
You’ll get the best flavor from marinating for at least an hour, but if you’re short on time, even 30 minutes will help! For maximum depth and that signature jerk flavor, try to plan ahead and let them soak overnight in the fridge.
Do I have to use parchment paper or foil on the baking sheet?
While it’s not required, lining your baking sheet makes cleanup much easier and keeps the wings from sticking. Especially with the sticky, flavorful marinade, a little prep here saves you a lot of scrubbing later.
Can these wings be grilled instead of baked?
Absolutely! Grilling gives you awesome smoky char and is traditional for Jamaican jerk. Just grill over medium-high heat, turning occasionally, until cooked through and crispy on all sides—the flavors truly shine cooked over the fire.
What dips go best with Baked Jamaican Jerk Chicken Wings?
Creamy dips are heavenly with the spicy, aromatic wings. Try cooling ranch, tangy yogurt with lime and herbs, or a mango salsa for a sweet-tart twist. Each balances the heat in a different, delicious way!
Final Thoughts
If you’re craving something bold, vibrant, and downright addictive, there’s nothing like a batch of Baked Jamaican Jerk Chicken Wings fresh from your oven. Bring the flavors of the Caribbean home and treat yourself—you’ll fall in love with each spicy, tangy, charred bite. Give this recipe a go, and don’t be surprised when friends and family ask for your secret!
Print
Baked Jamaican Jerk Chicken Wings Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 45 minutes
- Total Time: 55 minutes (plus marinating)
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Caribbean
- Diet: Non-Vegetarian
Description
These Baked Jamaican Jerk Chicken Wings are a flavorful and spicy twist on a classic appetizer. The wings are marinated in a bold mixture of spices, herbs, and peppers, then baked to crispy perfection. Perfect for game day or any gathering where you want to impress with a taste of the Caribbean!
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings (split and tips removed)
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½–1 teaspoon cayenne pepper (to taste)
- juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1 Scotch bonnet pepper or habanero (finely minced)
- 2 green onions (chopped)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Make the marinade: In a large bowl, combine olive oil, brown sugar, soy sauce, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, paprika, salt, black pepper, cayenne, lime juice, apple cider vinegar, minced Scotch bonnet pepper, and green onions to form a marinade.
- Marinate the wings: Add the chicken wings to the marinade, coat evenly, and let marinate for at least 1 hour or overnight for deeper flavor.
- Bake the wings: Arrange the wings on the prepared baking sheet and bake for 40–45 minutes, flipping halfway through, until browned and cooked through. Broil for 2–3 minutes for extra crispiness if desired.
Notes
- For less heat, remove seeds from the Scotch bonnet or substitute with jalapeño.
- These wings can also be grilled for a smokier flavor.
- Serve with lime wedges or cooling dips like ranch or yogurt.
Nutrition
- Serving Size: 5–6 wings
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 105mg
