If you’re craving a dish packed with bold, vibrant flavors and irresistible heat, look no further than this Baked Jamaican Jerk Chicken Wings Recipe. The combination of warm spices like allspice, cinnamon, and nutmeg with the fiery kick of Scotch bonnet peppers creates wings that are crispy on the outside and tender on the inside. Perfectly baked to lock in those juices and topped with a zesty lime finish, these wings bring a little Caribbean sunshine right to your plate. Whether it’s a casual get-together or a weekend treat, this recipe will quickly become your go-to favorite for finger-licking good fun.
Ingredients You’ll Need
This Baked Jamaican Jerk Chicken Wings Recipe uses a handful of simple, flavorful ingredients that each play a crucial role in bringing out the perfect balance of heat, sweetness, and earthiness. Every element is carefully chosen to build layers of authentic Caribbean flavor and to ensure the wings have an incredible texture.
- Chicken wings (2 pounds): Fresh wings split with tips removed for even cooking and easy eating.
- Olive oil (1 tablespoon): Helps the marinade cling to the wings and keeps them moist in the oven.
- Brown sugar (1 tablespoon): Adds a touch of sweetness that balances the spicy heat.
- Soy sauce (1 tablespoon): Provides a salty umami depth that enhances every bite.
- Ground allspice (2 teaspoons): Classic jerk spice bringing warmth and a hint of clove-like flavor.
- Dried thyme (1 teaspoon): A herbaceous note that adds freshness.
- Cinnamon (1 teaspoon): Adds a subtle sweet and woody aroma.
- Ground nutmeg (½ teaspoon): Gives a gentle, nutty undertone.
- Garlic powder (1 teaspoon): For that savory pop of flavor we all crave.
- Onion powder (1 teaspoon): Complements the garlic and deepens the marinade’s profile.
- Smoked paprika (1 teaspoon): Brings a mild smokiness, hinting at that traditional grilled jerk taste.
- Salt (1 teaspoon): Essential to bring out all the vibrant flavors.
- Black pepper (½ teaspoon): Adds gentle heat and complexity.
- Cayenne pepper (½–1 teaspoon): Controls the spicy intensity to your personal taste.
- Lime juice (juice of 1 lime): Brightens the whole dish with zesty acidity.
- Apple cider vinegar (2 tablespoons): Adds tang and tenderizes the chicken.
- Scotch bonnet pepper (1, finely minced): The star of authentic jerk heat; handle with care!
- Green onions (2, chopped): Adds freshness and a bit of crunch when mixed into the marinade.
How to Make Baked Jamaican Jerk Chicken Wings Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to a toasty 400°F (200°C). Line a baking sheet with foil or parchment paper to keep cleanup simple and prevent sticking. This step sets the foundation for wings that cook evenly and develop a perfect crispy exterior.
Step 2: Mix the Marinade
In a large bowl, combine olive oil, brown sugar, soy sauce, and all the aromatic spices — allspice, thyme, cinnamon, nutmeg, garlic and onion powders, smoked paprika, salt, black pepper, and cayenne. Add the lime juice, apple cider vinegar, minced Scotch bonnet pepper, and chopped green onions. Stir everything together until you have a vibrant, fragrant paste-like marinade loaded with bold Caribbean flavor.
Step 3: Marinate the Wings
Pop the chicken wings into the bowl and toss them around to coat each wing thoroughly with the marinade. It’s important they soak up all that flavor, so cover and refrigerate for at least 1 hour, or even better, let them marinate overnight. This marinading time is where the magic really happens, infusing each bite with layers of heat, sweetness, and tang.
Step 4: Arrange and Bake
Lay the marinated wings in a single layer on your prepared baking sheet, giving each wing space to crisp up nicely while cooking. Slide the baking sheet into your hot oven and bake for 40 to 45 minutes. Halfway through, turn the wings over to ensure they brown evenly and develop that irresistible caramelized crust everyone loves on jerk chicken wings.
Step 5: Optional Broil for Extra Crisp
If you want to take your wings to the next level, switch the oven to broil during the last 2-3 minutes. Keep a close eye on them so they don’t burn, but this quick blast of high heat will crisp the skin beautifully, locking in the juicy, spicy flavors.
How to Serve Baked Jamaican Jerk Chicken Wings Recipe
Garnishes
Finish these wings with a sprinkle of freshly chopped green onions or a few lime wedges on the side to squeeze over before you dive in. The lime brightens every bite and helps tame the heat for a refreshing balance that will keep you coming back for more.
Side Dishes
Pair your Baked Jamaican Jerk Chicken Wings Recipe with cooling sides like a creamy ranch dip or a tangy yogurt sauce. For heartier options, coconut rice, a crisp green salad, or grilled veggies make wonderful companions that complement the wings’ spicy, smoky profile.
Creative Ways to Present
These wings are the perfect party hero. Arrange them on a rustic wooden board surrounded by colorful fresh veggies and dipping sauces in bowls for a festive, shareable platter. Or stack them high with lime wedges and sprinkle with chopped herbs for a mouthwatering, tropical vibe that wows your guests visually and on the palate.
Make Ahead and Storage
Storing Leftovers
Leftover jerk wings keep well in an airtight container in the fridge for up to 3 days. Their flavors only deepen with time, making them just as delicious when enjoyed later for lunch or a quick snack.
Freezing
If you want to save your Baked Jamaican Jerk Chicken Wings Recipe for longer, freeze them in a sealed container or freezer bag for up to 2 months. Just thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Reheating
Reheat the wings in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness. Avoid the microwave if possible, as it tends to make the skin soggy. A quick broil for a minute or two after heating can also revive that fresh-from-the-oven crunch.
FAQs
Can I make this recipe less spicy?
Absolutely! You can remove the seeds from the Scotch bonnet or substitute it with a milder pepper like jalapeño. Adjust the cayenne amount or omit it entirely if you prefer gentle heat or no heat at all.
Can I grill the wings instead of baking?
Yes! Grilling the wings gives them a wonderful smoky flavor that complements the jerk spices beautifully. Just cook them over medium heat, turning often to avoid charring while they cook through.
How long should I marinate the wings?
For the best flavor, marinate the wings for at least 1 hour. If you have the time, marinating overnight really lets the spices penetrate deeply, resulting in a more intense and flavorful bite.
Are these wings gluten-free?
Yes, the Baked Jamaican Jerk Chicken Wings Recipe is naturally gluten-free, just be sure your soy sauce is gluten-free as some brands contain wheat.
Can I use other parts of the chicken?
Definitely! While wings are fantastic for this recipe, you can also use drumsticks or thighs. Just adjust the cooking time accordingly to ensure they are cooked through and tender.
Final Thoughts
This Baked Jamaican Jerk Chicken Wings Recipe is a passion project made simple—a perfect mix of fiery heat, sweet spice, and tangy brightness that feels like a mini Caribbean vacation in every bite. Whether you’re hosting friends, family, or just treating yourself, I promise these wings will spark joy and crave-worthy moments. So grab your ingredients, fire up the oven, and get ready to savor one of the most deliciously addictive wing recipes you’ll ever make.
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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: Gluten Free
Description
These Baked Jamaican Jerk Chicken Wings are packed with authentic Caribbean flavors, featuring a spicy and aromatic marinade with allspice, thyme, and Scotch bonnet pepper. Perfectly baked for a crispy texture outside while juicy inside, this recipe offers a delicious appetizer that’s easy to prepare and sure to impress.
Ingredients
Chicken Wings
- 2 pounds chicken wings (split and tips removed)
Marinade
- 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 your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper to prevent sticking and make clean-up easier.
- Prepare the Marinade: In a large bowl, combine olive oil, brown sugar, soy sauce, ground allspice, dried thyme, cinnamon, nutmeg, garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper, lime juice, apple cider vinegar, minced Scotch bonnet pepper, and chopped green onions. Mix thoroughly to form a paste-like marinade.
- Marinate the Wings: Add the cleaned chicken wings into the marinade and toss them well to coat evenly. Allow the wings to marinate for at least 1 hour, or preferably overnight in the refrigerator to deepen the flavors.
- Arrange for Baking: Spread the marinated wings in a single layer on the prepared baking sheet, ensuring they have space between each piece for even cooking.
- Bake the Wings: Bake in the preheated oven for 40–45 minutes, flipping the wings halfway through the cooking time to promote even browning and crispiness.
- Optional Broiling: For extra crispy skin, broil the wings for an additional 2–3 minutes at the end of baking, watching carefully to avoid burning.
- Serve: Remove from oven and serve hot, optionally garnished with lime wedges or accompanied by a cooling dip like ranch or yogurt.
Notes
- To reduce the heat level, remove the seeds from the Scotch bonnet pepper or substitute with a milder jalapeño pepper.
- For a smokier flavor, these wings can also be grilled instead of baked.
- Serve with lime wedges or cooling dips such as ranch dressing or yogurt to balance the spice.
