Baked Jerk Chicken Wings

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.

Why this recipe is just so good....

• Low fat cooking technique - These jerk chicken wings are baked on a rack in the oven instead of deep fried. Still the same crispy skin but much lower fat.
• Full of flavor - Your tastes buds will thank you since these wings are spicy, smokey, a bit sweet and a bit tangy. A real feast of flavors!
• Minimal prep - After the Jamaican jerk seasoning is combined in a marinade, it's pretty easy to prep with no chopping involved.

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.
• I am using a brown sugar substitute for regular brown sugar to lower the sugar and carbohydrate grams.

How to bake Jerk chicken wings in the oven?

These are basic instructions for this recipe. You will find detailed instructions in the recipe card below the post.

• 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 Tips for Success

• 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