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Jamaican jerk chicken wings

An easy recipe for authentic Jamaican Jerk Wings

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This recipe is a part of the Juneteenth cookout takeover. I encourage you to take a look at the full list of blogs with foodie inspiration from across the African Diaspora.

You can see the full list here.

Jamaican jerk chicken is a classic staple in my family.

It’s one of those dishes that I always had growing up, and it made me appreciate spicy foods.

close up of jamaican jerk wings

I thought I would take my classic jerk marinade recipe, and apply it to one of my favorite foods: wings.

Wings are one of my favorites because they’re sharable, and versatile.

You can add just about flavor you want to wings, or cook a few different flavors to feed a crowd.

Jerk wings are amazing because they pack a powerful punch. You get that wonderful jerk flavor in a few little bites.

What’s in a jerk chicken marinade?

Jerk chicken marinades have a ton of spices – it’s not for the faint at heart.

But it is worth it.

My marinade includes soy sauce, avocado oil, kosher salt, dried allspice, dried thyme, green onions, garlic, scotch bonnet chiles (or jalapenos if you want to turn the spice down a bit), ginger, white onion, cinnamon, nutmeg, paprika, and browning. sauce. A little lime and orange juice also go a long way in adding some sweetness.

How to cook jerk chicken wings

There are a few ways you can cook your Jamaican jerk wings:

  • Grilling (gets a great smokey flavor on your wings)
  • Air Fry (that gets you a crispy skin).
  • Bake (A healthier option, and a great one if you don’t have a grill, or air fryer).

I chose to air fry mine because it was easier for me, and I made a tiny batch.

Check out my recipe for Jamaican jerk wings below, and try it out!

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Jamaican jerk wings on a plate

Jamaican Jerk Wings


  • Author: Mila Clarke Buckley
  • Total Time: 2 hours 50 minutes
  • Yield: 20 wings 1x
  • Diet: Diabetic
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Description

Classic jerk marinade with extra flavor, done in the oven.


Ingredients

Units Scale

Wet Marinade

  • 2 cup soy sauce
  • 1 oz Lime Juice
  • 2 oz Orange Juice
  • 2 tbsp avocado oil + extra if needed
  • 1 tbsp kosher salt
  • 3 lbs chicken wings

Wet Rub

  • 1 teaspoon allspice
  • 1 teaspoon dried thyme
  • 3 cloves garlic, crushed
  • 2 Scotch bonnet chiles, roughly chopped, with seeds
  • 1 tablespoon fresh ginger
  • 1 medium white onion, chopped
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Paprika
  • 1 tablespoon Browning sauce

Garnish: 

  • 1 bunch green onions, chopped

Instructions

1. Marinate your chicken in the wet marinade for 1 hour. Discard excess marinade and pat the chicken dry. Let the chicken come to room temperature before cooking.

2. In a food processor, blend allspice, thyme, garlic, scotch bonnet, ginger, onion, nutmeg, paprika, and browning. It should form a paste consistency and be course. 

3. Slather your chicken in the wet rub, and let marinade for an additional hour. 

6. Heat your oven to 350ºF. Cook for 30 minutes, and then turn up your oven to 450ºF and cook for an additional 15-20 minutes, until wings come to 165 degrees Fahrenheit.

7. Enjoy your wings!  

Notes

  • I also air-fried this batch at 400ºF for 25 minutes in batches and it turned out great, and they were wonderful. but grilling them will always yield the best, smokey flavor and crispy skin. It’s worth the time! 
  • A meat thermometer will always yield the best results. 
  • Prep Time: 2 hours
  • Cook Time: 50 minutes
  • Category: Appetizers
  • Method: Oven
  • Cuisine: Jamaican

Nutrition

  • Serving Size: 5 wings
  • Calories: 120
  • Sugar: 4.1 g
  • Sodium: 1758.4 mg
  • Fat: 7.8 g
  • Carbohydrates: 9.8 g
  • Fiber: 1.6 g
  • Protein: 3.9 g
  • Cholesterol: 7.3 mg

Keywords: jamaican jerk wings, jerk wings, jamaican jerk chicken

mila stretching after exercise with her freestyle libre showing

Hi! I'm Mila.

I’m a millennial living with LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

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