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Jerk Chicken Wings Recipe

Jerk Chicken wings are packed with flavors that are suitable for all taste buds. It’s spicy and sweet with a subtle earthy flavor. This distinct flavor makes the Jerk a meal that cannot be compared to any other.

Baked Jamaican Jerk Chicken wings

Baked Jerk Chicken Wings

You’ll love the heat and flavor of this fiery marinade, which is a unique combination of herbs, spices, and peppers that comes together perfectly to give a flavorful punch. It is really different from all the Wings I have ever tried.

The flavor is really bold and unique, and it goes well with even tiny taste buds (Yep my kids loved it) and makes for an excellent dinner or appetizer. I also like to pair this with Jamaican Rice and Peas.

Baked Jamaican Jerk wings

What is Jamaican Jerk Spice?

You can start here just in case you are new to this recipe: Jerk Spice refers to a complex blend of sweet, pungent, and assertive seasonings which usually include warm spices like Ginger, Cinnamon, and allspice together with an acid like vinegar, Lemon juice or lime juice but in my recipe, I went for orange juice because of it’s sweet and tangy flavor.

When we talk about the Jerk, what comes to mind is heat and spice. You don’t need to be scared, because you can easily turn down the heat if you are not in tune with it. 

Jamaican Jerk Chicken

Jamaican Jerk Chicken is one of the most popular culinary export in the world, and it’s a good way to get yourself familiar with the world of ethnic cuisine. You can make your very own delicious Jerk spice blends and marinades at home and, you can also prepare the Jerk both in the oven or the outdoor grill.

Jamaican meals are simple to make and full of flavor and making these classic meals does not have to be intimidating or time-consuming. In fact, by learning the basics of ethnic cooking, you will be able to create delicious meals with ease and feel comfortable adapting recipes to suit your taste. 

You can also try these Jamaican recipes to get yourself acquainted with the delicious Jamaican foods:  Jamaican Beef Patties which is also referred to as Jamaican meat pies or this amazing Jamaican style Oxtail stew.

How do you make jerk sauce from scratch?

You’ll love the heat and flavor of this fiery marinade which is a unique combination of herbs, spices, and peppers that comes together perfectly to give a flavorful punch. 

The traditional way to make jerk chicken is to dry-rub or wet marinate your chicken with a hot spice mixture that’s referred to as Jamaican jerk spice.

To make the wet marinade, all you have to do is to blend together the onions, Green Onion, Ginger, Brown Sugar, Nutmeg, Allspice, Cinnamon, Thyme, Garlic Powder, Habanero pepper, Paprika, Salt, Cooking Oil, soy sauce, and Orange Juice/lime/or lemon.

If you don’t have all the required fresh ingredients for the wet marinade, you can use the dry rub, which is equally as good. You can check out my recipe for the Jamaican spice here. It’s always good to have it handy!

Is jerk chicken spicy?

The flavor of jerk chicken can be spicy, but it doesn’t have to be. The habanero in this jerk chicken wings recipe can give your jerk chicken a bit of a spicy flavor, but you’ll find that the brown sugar, nutmeg, and cinnamon tends to offset the spice a little bit.

I removed the habanero seeds in this recipe to dull the wings’ spiciness, but you can keep the seeds in the habanero if you want to have these chicken wings knock your socks off.

What do you eat with jerk wings?

There are many things that you can eat with jerk wings. Traditionally speaking, you can serve Rice and Peas, but it pairs so well with roasted sweet potatoes, fried plantains. I’ve also served jerk chicken wings with coconut rice, and I enjoyed every bit of it.

If you want something for yourself, your family, or friends this tropical treat is a good way to go. Jerk it up!

Fun Fact about the Jamaican Jerk

Do you know that long ago, Jerk used to refer only to pig slowly grilled over a fire pit of pimento wood but just like the evolution of any other food, it has likewise evolved into the use of Chicken, Fish Pork and more?

Notes:

  • When we talk about the Jerk Chicken, what comes to mind is heat and spice. You don’t need to be scared, because, you can easily turn down the heat if you are not in tune with it.
  • It is very important to marinate the Chicken, and it has to be thoroughly cooked but not overcooked.

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You may also like our favorite Jamaican Recipes

Jamaican Jerk Chicken Wings Recipe

Jamaican Jerk Chicken wings are packed with flavors that are suitable for all taste buds. It's spicy and sweet with a subtle earthy flavor. This distinct flavor makes the Jerk a meal that cannot be compared to any other.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: African, Caribbean, Island, jamaican
Keyword: Chicken wings, easy, homemade
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 8 hours
Total Time: 9 hours
Servings: 6 People
Author: Lola Osinkolu

Ingredients

  • 3 Pounds Chicken wings
  • 1 cup onions diced
  • 3 Green Onion stalks
  • 1/2 Teaspoon Ginger diced
  • 1 tablespoon brown Sugar
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Allspice
  • 1/2 Teaspoon Cinnamon
  • 1/4 tablespoon Thyme
  • 1/2 Teaspoon Garlic Powder
  • 1 Habanero I removed the seed - you can add more if you like it hot
  • 1 Teaspoon smoked Paprika
  • 1 Teaspoon Salt
  • 1 Tablespoon cooking Oil
  • 3 tablespoons soy sauce
  • 1/4 Cup Orange Juice

Instructions

  • Blend all the ingredients together (except the wings of course)
  • Put the Wings in a Bowl and thoroughly rub the marinade on the Wings (don't throw away the Left over marinade).
  • Cover the Marinated Wings with a plastic wrap and put it in the Fridge to marinade for 8 hours or leave overnight in the Fridge
  • After 8 hours, line and spray the baking Pan and arrange the Wings on the Pan then brush with some of the remaining Jerk marinade.
  • Put the Wings in a 450 °F preheated Oven for for 45 to 50 minutes (turn halfway through and rub with the jerk marinade) and serve with your favorite dipping sauce. ENJOY!

Thank you for stopping by, let’s be friends on FacebookPinterest, and Instagram. I love keeping in touch with all of you!

If you make this Jerk Chicken Wings Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
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Recipe Rating




Funke

Sunday 14th of June 2020

Chef Lola you're the best all your recepie are so easy to follow and the results outstanding, have learnt a lot from you and am still learning,thanks so so much.

Lola Osinkolu

Monday 15th of June 2020

Thank you Funke for your kind words. So glad I've been able to impart some knowledge in my own little way. :)

Schola

Thursday 4th of June 2020

Madam Lola, I have learnt a lot from you and would love to continue. If possible have you as a personal friend NOT just online. You are down to earth in your teachings and your recipes are supper. Keep the flag flying my dear and remain BLESSED. I love Youuuuu

Lola Osinkolu

Monday 15th of June 2020

Thanks, Schola, I'm so happy to have you here and I love making new friends too! Hopefully, we might get to meet one of these days. ❤️❤️❤️

Nengi

Thursday 4th of June 2020

Thanks

Lola Osinkolu

Monday 15th of June 2020

You are welcome Nengi ❤️

Chinomso Nwoga

Tuesday 2nd of June 2020

I can’t wait to try this out! Once again, thank you for sharing these wonderful recipes! It is greatly appreciated!

Lola Osinkolu

Monday 15th of June 2020

You are welcome Chinomso, I will be happy to hear the outcome whenever you get to try it. 😊

gregory anderson

Friday 14th of February 2020

When I saw the ingredients you were using in the Jerk, I couldn't Pin or Print this recipe fast enough. I also am going to be working on your Jamaican Patty and Nigerian Meat Pie also. Unfortunately I cannot find Scotch Bonnets anywhere, so I'm used to substituting Habanero. I don't de-vein and de-seed mine though. I'm a chile-head, pepper-freak.

I've subscribed to your newsletter and bookmarked your all-recipes page.

Thank you!

Lola Osinkolu

Monday 15th of June 2020

So sorry Gregory, I did not know how I missed this comment. Yes, I also use Habanero in place of scotch bonnets most times and I love it hot and spicyyyyyy! Thanks for subscribing. 😊

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