These Baked Jerk Chicken Wings are just layered in flavors. Marinated in spices that are favorites of Jamaican style cooking with a hint of sweetness. Make it as spicy as you'd like and add in cooling tangy lime juice for a meal that has tons of flavor.
I like this recipe because it gives you that classic jerk flavor without needing a grill. The seasoning has a good balance of spice and a little sweetness, and it's easy to adjust depending on how spicy you want it. Baking the wings keeps things simple, and they still come out nicely browned with a crisp exterior if they're spaced out on the pan. It's an easy recipe that works for a weeknight meal or to serve at a party.
Some other wing recipes to try: Lemon pepper wings, Buffalo wings, Hot honey wings.
Ingredients
You will need the following ingredients to make jerk chicken wings in the oven:
- onion powder
- garlic powder
- fresh or ground ginger
- thyme
- salt
- black pepper
- paprika
- allspice
- brown sugar (or sugar substitute)
- Habanero sauce ( instead of traditional Scotch Bonnet pepper)
- lime juice
- olive oil
- vinegar
How to make the Jerk marinade?
- Combine all the spices, seasonings, lime juice, oil, Habanero sauce, sugar and vinegar. Whisk together well.
- Put chicken wings in a zipper style bag and pour wet marinade over them.
- Refrigerate at least 2 hours or up to 6 hours. Don't marinate longer or the acid from lime juice can start to break down the meat and make the wings a bit mushy.
Additions and Substitutions
- Please note: Habanero sauce is being used as a substitute for traditional Scotch Bonnet peppers in the marinade. This sauce has a range of heat in it. If you purchase it, read the label and see if it is combined with other ingredients. That will determine how much you will use.
- In general, when using spicy ingredients, always start with the lesser amounts, taste test, and add more as needed.
- If you would like the marinade to be less spicy, reduce the Habanero sauce. You can also increase the paprika to make it more smokey and less spicy.
How to bake Jerk chicken wings in the oven?
- When you are ready to bake the wings, remove them from the bag and throw away the leftover marinade. Pat dry the wings with paper towels.
- Lightly spray a cooking rack with non stick spray so the wings don't stick to it.
- Place wings on the rack on top of a sheet pan.
- Bake in a preheated 425°F oven for 20 minutes. Flip wings over and bake for another 10-15 minutes or until chicken registers 165°F on a meat thermometer.
- If you want the wings extra crispy, you can put them under the broiler for 2-3 minutes. Watch them carefully so they don't burn.
Recipe Testing Tip
- A dozen wings weigh about 2 pounds. This will help determine how many to buy if it is for a snack, party or meal. For a main appetizer or meal, you would need approximately 6-8 pieces or 3-4 whole chicken wings.
- We used both the drummette, (meatier, looks like a mini drumstick) and the wingette (the flatter part). Some people like to remove the tips from the wingette as well.
- After you remove the wings from marinade, lightly pat them dry with a paper towel. This will help make them crispier. Throw away any leftover marinade.
- You can prep the marinade up to 3 days ahead, store in covered container in the refrigerator.
- Don't marinate the chicken wings longer than 6 hours.
Frequently Asked Questions
I always make sure I preheat the oven so the wings go into a HOT oven. Also, remember to pat the wings dry. Don't worry about wiping off the marinade. If they are wet from the marinade, they won't get as crispy. And avoid crowding the wings on the pan so they all have a chance to cook evenly.
As a last resort, you can put the baking pan under the broiler for 2 minutes or so. Watch carefully so they don't burn.
When I serve a spicy main dish, I like to serve a cooler or milder side dish with it. Try some of my Cajun coleslaw. It's only a bit spicy but also very refreshing. Blackened green beans and Marinated Broccoli are delicious and cook quickly on the stovetop.
Some other suggestions for side dishes are mango salsa, red beans and rice or fried plantains.
You can also make a dipping sauce to go along with the wings. Here are a few to choose from: Sriracha sauce, Red Pepper Sauce, Garlic Sauce or Lemon Aioli.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
MORE Chicken recipes to try:
Marinated Broiled Chicken thighs
Baked Jerk Chicken Wings
- Prep Time: 2 hours 10 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes
- Yield: 24 wings 1x
- Category: Chicken
- Method: Bake
- Cuisine: Jamaican
Description
These Baked Jerk Chicken Wings are marinated with smokey, spicy seasonings and tangy lime juice. Baked in the oven until perfectly crispy, they are a great choice for parties or family dinner.
Ingredients
- 3 pounds chicken wings, separated into drummettes and flat tips (about 20 pieces)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon ground ginger
- 1 teaspoon ground thyme
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon paprika
- 1 -2 teaspoons habanero pepper sauce *
- ⅓ cup fresh lime juice, (about 2 large limes)
- 2 teaspoons fresh grated ginger, or ½ teaspoon ground
- 3 tablespoons brown sugar ( I used Swerve sugar substitute)**
- 2 tablespoons olive oil
- 1 tablespoons vinegar
Instructions
- Place chicken wings in a zipper plastic bag or large bowl.
- Stir together all spices, habanero sauce, lime juice, vinegar and oil. Pour over chicken wings.
- Place in refrigerator and let marinate for at least 2 hours or up to 6 hours.
- Preheat oven to 425°F.
- Lightly spray a cooking rack with non stick spray. Remove wings from marinade, drain and discard marinade. Pat the wings dry with paper towel. Place on a rack over a large baking sheet.
- Bake for 20 minutes and flip the wings over and continue baking for another 10-15 minutes.
- If you want the skin to be extra crispy, you can place the wings under the broiler for 2-3 minutes.
- Check chicken wings with meat thermometer. The wings are done at 165°F.
Notes
Habanero sauce brands vary in their spiciness/heat level. Always start with the lowest amount and taste the marinade. You can always add more if you like it spicier.
- Make sure to lightly pat the wings dry after you have removed them from marinade. This will help make them crispy in the oven.
- *The total cooking time depends on the size of the wings.
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