Name: Jerk Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2½-3 pounds (1-1.5k) chicken wings; 1½-2 teaspoons (7-10g) salt; 2-3 tablespoons (24-36g) jerk seasoning; 1 teaspoon olive oil ((optional))

Jerk Chicken Wings – Baked to crispy perfection with all the bold flavors of jerk spice rub, these wings are unbeatable. Three ingredients and 10 minutes of prep are all you need to achieve chicken wing perfection! 😱

Enjoying a plateful of jerk wings with dipping sauce on Super Bowl Day

With minimal prep time, this crowd-pleaser is a real busy-mom-pleaser too! Perfect for a family dinner, a dinner party, sporting events, or even snacks and lunch on the run. This jerk chicken wings recipe is a genuine lifesaver on those crazy weeknights.

The secret ingredient? My homemade Jamaican jerk seasoning makes any chicken cut taste phenomenal. It only takes a few minutes to whip up this spice blend, and once made, your chicken prep time becomes practically non-existent. 🤯

Content…

Baked???
Ingredient List
How to Make It
Flavor Swaps
Recipe Tips
Make-Ahead Instructions
Serving and Storage Instructions
What to Serve
More Wild Chicken Wing Recipes to Try

Enjoying baked Jamaican jerk chicken wings in sauce with a cold beer

Baked Jerk Chicken Wings?

Yes, they are baked! I love these baked jerk wings because, with no oil or frying, they are totally guilt-free. Plus, I can just coat the wings and pop them in the oven.

Of course, you could always grill these wings or cook them in your air fryer. They’re delicious any way you make them! Just having jerk seasoning for chicken wings on hand makes them great.

Ingredient List

Wings – Flats, drumettes, or both, full-sized or minis, any wings work for this recipe. You’ll get an average of 4-5 chicken wings per pound, which gives you 8-10 drummettes and flats if you want to separate them.
Jerk Spice – I’m obsessed with my homemade version of jerk spice, but you could use a store-bought spice mix or jerk chicken rub if you choose.
Salt – Generously salting these wings enhances the overall flavor all the way to the bone.

Note: A quick rundown of jerk seasoning ingredients: onion powder, garlic powder, ground ginger, dried thyme, white pepper, cinnamon, allspice, smoked paprika, nutmeg, and hot pepper are the base flavors. I like adding a little bouillon powder, too.

How to Make Jerk Chicken Wings

Season the meat, let it dry in the fridge, and bake it

Preheat the oven to 425° (220℃).
Rinse the chicken wings, and if time permits, let them dry out in the fridge for a few hours, uncovered. Optionally, cut off the tips and separate the drummettes and flats.
Season – Place the chicken wings in a large bowl and coat them generously with jerk spices and salt. Drizzle a little oil on top, too (optional), so the spices stick to the wings better.
Prep Baking Sheet – Line a baking pan with foil and then top it with a wire rack. Arrange chicken wings on top in a single layer.
Bake the chicken wings until cooked through and the skin is crispy, 45-50 minutes, flipping them halfway through.
Serve – Take them out of the oven and serve immediately with your favorite chicken wing dipping sauce.

Dipping spicy chicken in a delectable hot sauce

Flavor Swaps

Use a different spice rub. If you have a different spice rub that you love, swap out the jerk rub for it. Taco seasoning for a Mexican flair, Italian herbs, ranch seasoning, Zaarar seasoning for a Middle-Eastern flavor, and blackened seasoning for a New Orleans twist.
Grill them! These wings also taste amazing grilled. Cook them over medium-high heat until they’re cooked through.
Use a jerk sauce. You can also coat these wings in a liquid jerk sauce before baking. Brush some extra sauce over them after they come out of the oven, too, for added finger-licking goodness.
Caribbean jerk chicken wings. Similar, but different, Caribbean seasoning is similar to African with thyme, black pepper, garlic, coriander, ginger, cayenne, cinnamon, allspice, and nutmeg.

Recipe Tips

Drying these wings out in the fridge makes them extra crispy, but if you’re in a hurry, just pat them dry with a paper or kitchen towel, then move on to the next step.
Don’t skip the wire rack. It’s how I get these oven-baked wings nice and crisp. While your chicken wings are baking, the fat will slowly drip down to the bottom of the baking pan. The foil makes for easy cleanup.
Use an instant-read meat thermometer for accuracy. If you’re afraid of drying out these wings, use a meat thermometer to determine when they’re ready. Chicken is done when it reaches an internal temperature of 165℉ (75℃).

Make-Ahead Instructions

Make Jamaican jerk chicken wings ahead of time, let them cool, and then refrigerate them in an airtight container for a day or two before serving. They also freeze well for up to three months.

Serving and Storage Instructions

Serve jerk chicken wings hot out of the oven with a good selection of dipping sauces.

If you have leftover jerk wings, store them in the fridge for 3-5 days. Reheat the wings in the microwave, toaster oven, or air fryer. Or just eat them cold (I do sometimes). 😅

Serving up insanely delicious and spicy jerk chicken wings with different types of sauces

What to Eat With Jerk Chicken Wings

All the sauces! Try these with Caribbean pepper sauce or African pepper sauce if you can take a little heat. They also taste pretty darn good dipped in homemade ranch or blue cheese dressing.

If you’re making a meal out of these, serve them with other grabbable sides like baked crispy potato wedges and grilled coconut corn. Some Southern sweet tea to wash them down with never hurts, either. 😆

More Wild Chicken Wing Recipes to Try

This blog post was originally published in April 2015 and has been updated with additional tips