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Authentic Baked Jamaican Jerk Chicken Wings

Close-up of baked Jamaican jerk chicken wings with a rich, dark, spicy crust on a white plate.
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Make bold, smoky Jamaican Jerk Chicken Wings in your oven. This recipe delivers authentic Caribbean spice and tender results, perfect for weeknight meals or gatherings.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 2 tablespoons fresh ginger, grated
  • 6 cloves garlic, minced
  • 2 Scotch Bonnet peppers, minced (remove seeds for less heat)
  • 1 large yellow onion, roughly chopped
  • 1/4 cup fresh thyme leaves
  • 2 tablespoons ground allspice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup pineapple chunks (optional, for baking)

Instructions

  1. Prepare the Jerk Marinade: Combine the soy sauce, lime juice, vegetable oil, brown sugar, ginger, garlic, Scotch Bonnet peppers, onion, thyme, allspice, cinnamon, nutmeg, black pepper, and salt in a food processor or blender. Process until the marinade is mostly smooth.
  2. Marinate the Chicken: Place the chicken wings in a large bowl or zip-top bag. Pour the jerk marinade over the wings, ensuring every piece is coated. Cover and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with foil for easy cleanup, and place a wire rack on top of the foil. This allows air to circulate for crispier wings.
  4. Arrange Chicken: Remove the chicken from the marinade, letting excess drip off. Place the wings in a single layer on the wire rack. Discard the remaining marinade. If using, scatter pineapple chunks around the chicken pieces.
  5. Bake the Chicken: Bake for 25 minutes.
  6. Increase Heat: Increase the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Continue baking for another 15 to 20 minutes, flipping the wings halfway through, until the chicken is cooked through and the skin is dark, slightly charred, and crisp.
  7. Serve: Remove from the oven and let rest for 5 minutes before serving. Serve your flavorful chicken with rice and peas or tropical slaw.

Notes

  • For a smokier flavor without grilling, you can add 1 teaspoon of liquid smoke to the marinade mixture.
  • If you cannot find fresh Scotch Bonnet peppers, use 1 teaspoon of high-quality Scotch Bonnet hot sauce, adjusting to your preferred spice level.
  • Do not skip the wire rack; it is key for achieving crispy baked jerk chicken wings.

Nutrition

Find it online: https://kingscook.com/jamaican-jerk-chicken-amazing-bake/