Description
These Baked Jamaican Jerk Chicken Wings combine authentic Caribbean spices with a perfect balance of heat, sweetness, and smokiness. Crispy on the outside and juicy inside, they’re baked to perfection and ideal for game day, parties, or a flavorful weeknight dinner.
Ingredients
Scale
Chicken Wings
- 10–12 pieces Chicken wings (Use a mix of drumettes and flats for best texture.)
Marinade
- 2 tablespoons Olive oil (Helps the seasoning stick and promotes crispiness.)
- 2 tablespoons Lime juice (Adds tang and freshness.)
- 2 tablespoons Soy sauce (Adds saltiness and depth of flavor.)
- 1 tablespoon Brown sugar (Balances the heat and helps with caramelization.)
- 1 tablespoon Jerk seasoning (Use store-bought or homemade for authentic flavor.)
- 1 teaspoon Smoked paprika (Adds smoky depth and color.)
- 1 teaspoon Thyme (Fresh or dried, essential for jerk flavor.)
- 1/2 teaspoon Cinnamon (Adds warmth and complexity.)
- 1/2 teaspoon Nutmeg (For that signature Caribbean spice note.)
- 1/4 teaspoon Cayenne pepper (Optional for extra heat.)
- 1/2 teaspoon Ground allspice (A key flavor in traditional jerk seasoning.)
- 3 cloves Garlic (Minced finely.)
- 1 Scotch bonnet pepper (Minced, optional for authentic heat.)
- 1/2 teaspoon Salt (To taste.)
- 1/4 teaspoon Black pepper (Freshly ground for best flavor.)
Garnish
- Fresh cilantro
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil to prevent sticking and ease cleanup.
- Prepare the marinade: In a mixing bowl, vigorously whisk together olive oil, lime juice, soy sauce, brown sugar, jerk seasoning, smoked paprika, thyme, cinnamon, nutmeg, cayenne pepper, ground allspice, minced garlic, and minced Scotch bonnet pepper if using.
- Dry the chicken wings: Use paper towels to pat the chicken wings dry thoroughly, which helps ensure the skin crisps up nicely during baking.
- Marinate the wings: Pour the prepared marinade over the chicken wings and toss them well to coat evenly. Let them marinate for at least 30 minutes or up to 2 hours in the refrigerator to allow the spices to penetrate deeply.
- Arrange the wings: Place the wings in a single layer on the lined baking sheet, making sure they are not crowded to promote even cooking and crispiness.
- Bake the wings: Bake the wings for 25 to 30 minutes, flipping them halfway through the cooking time to ensure both sides are golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Optional broiling: For extra crispiness, switch to broil and cook the wings for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Serve: Remove the wings from the oven, garnish with fresh cilantro, and serve immediately while hot and flavorful.
Notes
- You can adjust the amount of Scotch bonnet pepper or cayenne according to your heat preference.
- Marinating for longer than 2 hours is not recommended as the citrus can start to ‘cook’ the chicken.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Using a wire rack on the baking sheet can help crisp the wings even more by allowing air circulation beneath.
- The wings are best enjoyed fresh but can be reheated in the oven to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Caribbean, Jamaican
Keywords: Jerk chicken wings, baked chicken wings, Jamaican wings, spicy chicken wings, Caribbean chicken recipe
