What Is the Secret to Authentic Jerk Chicken?

The key to perfect jerk chicken wings is using fresh ingredients, a long marination time, and the right cooking method . Always: Use Scotch bonnet peppers for authentic heat. Marinate for at least 4 hours , preferably overnight. Cook over charcoal for the best smoky flavor.

Is Jerk Chicken Always Spicy?

Yes, jerk chicken is traditionally spicy . However, you can adjust the spice level by: Using fewer Scotch bonnet peppers or substituting with a milder chili. Adding more lime juice, brown sugar, or coconut milk to balance the heat.

Can I Make Jerk Chicken Wings Without a Grill?

Yes! If you don’t have a grill, try these methods: Oven-Baked: Bake at 400°F (200°C) for 35-40 minutes , flipping halfway through. Air Fryer: Cook at 375°F (190°C) for 20 minutes , shaking the basket halfway.

What’s the Best Way to Store and Reheat Jerk Chicken Wings?

Store wings in an airtight container in the fridge for up to 4 days . Reheat in an oven at 350°F (175°C) for 10 minutes to keep them crispy.

What’s the Difference Between Jerk Chicken and BBQ Chicken?

Jerk chicken is spice-heavy , with allspice, thyme, and Scotch bonnet peppers . BBQ chicken is typically sweeter , with a tomato-based sauce .

Can I Use Pre-Made Jerk Seasoning?

Yes, but homemade jerk marinade will always taste fresher. If using store-bought, enhance it by adding: Fresh garlic, lime juice, and extra allspice .

+3 Tips To Perfect Jerk Chicken Wings Recipe: Spicy & Smoky

Name: Jerk Chicken Wings: A Bold and Spicy Caribbean Delight
Prep time: 15 min
Cook time: PT-483873H15M14S
Total time: 2 h 40 min
Cuisine: Caribbean
Ingredients: 2 lbs chicken wings (split into drumettes and flats); 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon apple cider vinegar; 1 tablespoon brown sugar; 1 tablespoon lime juice; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon allspice; 1 teaspoon smoked paprika; ½ teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon cayenne pepper (adjust for spice level); 2 Scotch bonnet peppers (or habaneros, seeded for less heat); 3 cloves garlic; 1-inch ginger (grated); 3 green onions (chopped); 1 tablespoon fresh thyme (or 1 teaspoon dried); 1 tablespoon soy sauce; 1 teaspoon Worcestershire sauce; 1 tablespoon lime juice

Description

These Jerk Chicken Wings are packed with bold Caribbean flavors, featuring a smoky, spicy, and slightly sweet marinade that caramelizes beautifully when grilled or baked. Infused with traditional jerk spices, including allspice, thyme, and Scotch bonnet peppers, these wings are the perfect balance of heat and flavor. Great for parties, game nights, or any time you’re craving a taste of the islands!

Ingredients

Scale

For the Marinade:

2 lbs chicken wings (split into drumettes and flats)
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon allspice
1 teaspoon smoked paprika
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cayenne pepper (adjust for spice level)

For the Jerk Seasoning Paste:

2 Scotch bonnet peppers (or habaneros, seeded for less heat)
3 cloves garlic
1-inch ginger (grated)
3 green onions (chopped)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon lime juice

Instructions

1. Make the Jerk Paste:

In a food processor or blender, combine Scotch bonnet peppers, garlic, ginger, green onions, thyme, soy sauce, Worcestershire sauce, and lime juice. Blend into a smooth paste.

2. Marinate the Wings:

In a large bowl, mix the jerk seasoning paste with olive oil, soy sauce, apple cider vinegar, brown sugar, lime juice, and dry spices.
Add the chicken wings, ensuring they are well coated. Cover and marinate for at least 2 hours (preferably overnight) in the refrigerator.

3. Cook the Wings:

Grilling Method:

Preheat the grill to medium-high heat (about 375°F/190°C).
Grill wings for 20-25 minutes, flipping occasionally, until charred and cooked through (internal temperature of 165°F/74°C).

Oven-Baked Method:

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
Arrange wings on the rack and bake for 35-40 minutes, flipping halfway through, until crispy and cooked through.
For extra char, broil for the last 2-3 minutes.

4. Serve:

Garnish with chopped green onions and lime wedges. Serve with ranch or a cooling dip if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes (grilled) or 40 minutes (oven-baked)
Cuisine: Caribbean

Nutrition

Calories: ~350 kcal
Fat: 22g
Carbohydrates: 10g
Protein: 30g