Jerk Chicken Wings

Baked crispy Jerk chicken wings dusted with Jamaican Jerk seasoning are the perfect start to any party. Flavored with allspice, cinnamon, and spicy cayenne, they will get your mouth watering!

I discovered jerk seasoning on my honeymoon in 1999 when we went to Jamaica. We stayed at one of those “all-inclusive” resorts and ate everything in site.

All the food was included and I wanted to try as many dishes as possible. Once I tasted the Jerk chicken, I couldn’t stop eating it. The mixture of spices was so amazing, I just had to figure out what was in it and make it at home.

What is Jerk seasoning?

This spice mix can be spicy but it’s an amazing mix of jerk spices including allspice, white pepper, and spicy peppers like jalapeno or habanero peppers. I love it so much, I even use it to season crackers and popcorn.

Now you know I love chicken wings. They are the perfect snack food that doubles as a meal. I could eat chicken wings all day long.

In fact, when I was pregnant with my oldest son, I forced my hubby to eat at Hooters three to four times a week. Not that he complained much about that.  

Now I make my own Jerk chicken wings at home all the time!

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Chicken wings – Depending on the when and where I am serving chicken wings, I may leave them whole or separate the flats and drumsticks. My son and I love the flats so I tend to make those more often. Feel free to use chicken tenders or boneless wings.
• Spices – I make a homemade seasoning with jerk spices because store bought ones have extra additives in them to make them shelf stable for a long time. Use your favorite or substitute a spicy Cajun or Creole seasoning.

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How To Make Jamaican Jerk Chicken Wings

You will love how easy to make these jerk chicken wings are!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

What’s the secret to crispy chicken wings?

I love to make chicken wings at home because the skin in my wings has to be super crispy. When I say super crispy, I mean I want to hear loud crunching noises in every bite.

Every time I go out for wings they never make them crispy enough or they sit in their sauce waiting to be delivered to the table until they get soggy again.

If you hate soggy chicken wing skin like I do, use a rack to bake your chicken wings. It brings the wings above the pan so they are not sitting in their own juices while they cook and the skin can crisp up on all sides.

If you want them super crispy, toss them in aluminum free baking powder (not baking soda) and place them on the baking rack. Place the rack in the fridge, uncovered, for a few hours or overnight for best results. Then season and bake.

The baking powder absorbs any extra juices and helps the skin crisp up even more.

And when serving, keep the sauce on the side. I love wings without sauce, like these dry rub wings.

How long can they marinate?

The longer they sit, the spicier they will be so I wouldn’t go more than 48 hours. If you don’t want to use this dry seasoning mix, check out this jerk sauce. It’s great for baking chicken breasts too.

Can I fry them after they are marinated?

Yes, you can! You can deep fry them or cook them in the air fryer!

Want to keep the spice to a minimum? These buttermilk chicken wings are right up your alley!

Storage

Keep any leftovers in the fridge, in an airtight container, for up to 3 days. Reheat in the oven or air fryer until the internal temperature reaches 165 F again and the skin is crispy again.

Serving Suggestions

These are delicious on their own but they can be a little on the spicy side. If you want to balance them out, serve them with my ranch dipping sauce, this Alabama white BBQ sauce, or this creamy tzatziki sauce.

Are these gluten free?

Yes, they are! They are also, Paleo and Keto friendly. Just remove the brown sugar from the spice mix.

Tapas Tips & Tricks

• When tossing the wings in the seasoning, I recommend using tongs or wearing gloves. The spices can be very hot and can burn if you rub your eyes or face.
• Toss them in the baking powder before you add the jerk seasoning if you want to try that technique.
• Trim the wings into flats and drums if you want smaller portions.

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These jerk chicken wing recipe makes wings that are crispy on the outside and juicy and tender on the inside, and dusted with a sweet and spicy homemade jerk seasoning. Perfect for a weeknight dinner or game day!

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