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!

In my last post, I showed you my recipe for Homemade Jerk Seasoning Mix. I discovered jerk seasoning on my honeymoon to Jamaica in 1999 when we stayed at a Beaches resort and ate everything in site.

Brooks fell in love with the Blue Mountain Coffee and I fell in love with unlimited drinks, the rum, and all the food you could stand.

The jerk seasoning that they had on their chicken was so amazing, I just had to make my own jerk chicken wings at home.

Jamaican Jerk Wings

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

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

How to Make Jamaican Jerk Chicken Wings

First: Just throw the wings in a zip-top bag, add some jerk seasoning and a few tablespoons of olive oil.

Second: Squish the bag around to spread the seasoning evenly over the wings. Let it sit for about an hour, or overnight if you want.

Third: When you are ready, bake in the oven for about 45 minutes, depending on how crispy you like your wings.

Fourth: Enjoy with something to cool your mouth off with!

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

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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.

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.

Can I fry them after they are marinated?

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

Are these gluten free?

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

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

More Easy Finger Foods

• Jerk Spiced Oyster Crackers
• 70+ Chicken Wing Recipes
• Garlic Parmesan Chicken Wings

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