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Baked Jamaican Jerk Chicken Wings

If you like Jamaican jerk chicken, then you will love these bite-sized jerk chicken wings. They are easy to make and great for parties. No need to fire up your grill as they are conveniently baked in the oven. Make them mild or as spicy as you desire!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 servings (about 3 wings each)
Calories: 483 kcal
Course: Appetizer , Snacks
Cuisine: Jamaican , Caribbean

Ingredients

  • ¼ cup cane vinegar or distilled white vinegar
  • 6 scallions
  • 1 to 3 Scotch bonnet or habanero peppers, stems removed (you may also remove the seeds to reduce some of the heat)
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh thyme or ½ tablespoon dried thyme
  • 2 teaspoons allspice berries or 1 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon grated nutmeg
  • 1 teaspoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 3 pounds split chicken wings

Instructions

    Cup of Yum
  1. To make the Jamaican jerk sauce, mash all the ingredients except for the wings together in a mortar and pestle until smooth, or place ingredients in a blender and puree into a thick and smooth paste. You should have about ¾ cup sauce.
  2. Reserve ¼ cup of the jerk sauce and combine the chicken wings with the remaining ½ cup sauce to thoroughly coat. Cover and refrigerate 3 hours to overnight.
  3. Preheat the oven to 450°F (230°C). Lightly grease a baking sheet or line it with parchment paper. Arrange the chicken wings skin-side up on the pan. Bake the wings for 35 minutes until crispy and lightly browned, then remove from the oven and baste with the remaining ¼ cup jerk sauce. Return to the oven and bake for an additional 15 minutes. Serve immediately.

Notes

  • I recommend wearing food safe gloves when you stem (and potentially seed) the chile(s), and massage the Jamaican jerk sauce onto the chicken wings. These chiles are very hot and can leave residual oils on your fingers even after washing your hands.
  • Speaking of spice, this jerk chicken wing recipe is versatile based on your spice threshold. Use anywhere from 1 to 3 Scotch bonnet (or habanero) chile peppers. If you want it a touch less spicy, stick with 1 and be sure to remove the seeds, where most of the heat is found in chiles.
  • I definitely recommend marinating these wings overnight if you have the time to spare, but a few hours will still suffice.
  • Jerk seasoning adapted from Eat Caribbean

Nutrition Information

Serving 3wings Calories 483kcal (24%) Carbohydrates 3g (1%) Protein 40g (80%) Fat 32g (49%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Cholesterol 252mg (84%) Sodium 379mg (16%) Potassium 438mg (13%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 6servings (about 3 wings each)

Amount Per Serving

Calories 483

% Daily Value*

Serving 3wings
Calories 483kcal 24%
Carbohydrates 3g 1%
Protein 40g 80%
Fat 32g 49%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 13g 65%
Cholesterol 252mg 84%
Sodium 379mg 16%
Potassium 438mg 9%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.