Baked Jerk Chicken Wings – Baked to crispy perfection with all the bold flavors of jerk spice rub – 10 minutes of prep is all you need!
This is going to be the easiest recipe with this Jamaican Jerk Spice blend here, that am going to share with you. After my spice blend mixture was complete, I just had to put it to the test. What better protein to test it on than chicken wings? What requires minimal prep and is a great crowd pleaser too? Chicken wings of course!
If you can’t decide what to make for your next gathering just wing it.
These chicken wings are sure to be a hit at your next party, game day or anytime.
You just knew this was coming right?
To tell you the truth, I have become somewhat complacent when it comes to chicken these days. All I do is sprinkle jerk seasoning on any cut of chicken that is available and go on with my usual business.
No complaints so far, I even made some of these jerk wings to take to the beach and it was a hit with everyone, even those with discerning palates (kids).
I know kids go crazy over anything wings, as long as they have dipping sauce to go with it.
I completely forget about the kids and brought along pepper sauce instead. No one asked for a dipping sauce, which was a great relief.
If you love this chicken wings, you are going to go crazy for these ones right HERE they are grilled and smothered in hot and sweet sauce. Finger lickin’ good.
Enjoy!!
Baked Jerk Chicken Wings
Ingredients
- 2 1/2 - 3 pounds chicken wings
- 2-3 Tablespoons Homemade Jerk Spice Blend
- 1 1/2 -2 teaspoons salt
Instructions
- When ready to bake, preheat oven to 425°.
- Wash Chicken Wings, if time permits let it dry out in the fridge for a couple of hours (about 3 or more)
- Do not cover, let then dry out in the fridge
- If short on time, dry wings with paper towel or kitchen towel, then proceed with the next step.
- Place the chicken in a large bowl, with all the Jerk Spice, drizzle with oil (optional)
- Line a baking pan with foil; top with a wire rack. Arrange chicken wings out in a single layer. While the chicken wings are baking oil will slowly drip to the bottom of the baking pan.
- Bake wings until cooked through and skin is crispy, about 45-50 minutes-rotate wings half way through-roughly 20 minutes.
- Remove and serve with your favorite chicken wing sauce.
Nutrition Information:
Hulya says
Hello from the UK. I’m a big fan of your recipes and always use your recipes so thank you very much. Just a quick question. I accidentally added ground clove instead of the allspice and only realised after I mixed everything up. Would this ruin the taste? Thank you for all your delicious recipes.
ImmaculateBites says
Hello Hulya, Ground clove is very potent. It will affect the overall taste of the the spice blend. Try it on a piece of chicken and do a taste test.
Mz.Pooh says
Hello Imma I came across ur page and fell instantly in love with this recipe. I was wondering do have a YouTube page. As much as I like reading I like 2 watch the cook prepare the meal as well.. if not I’ll just continue 2 read. Thanks
imma africanbites says
Hi. I’m glad you asked. You can check my Youtube Channel here >>> https://www.youtube.com/channel/UCwuIRmsrVnsCzQZfFkDWD3Q/videos . Will be uploading more videos soon to get it going. =)
roy mitchell says
Do you have a good dip recipe that you recommend to go with these? Made them for the first time and they were delicious, now I’m trying to figure out how to get a bar style ranch dip that will go good with these
Torre says
Yes! I’m wondering the same. What is that white dipping sauce depicted?..
ImmaculateBites says
It’s good old ranch! It works well with this too!
Tiffany says
What’s the other orange looking sauce in the picture?
imma africanbites says
It’s a pepper sauce. You can check out these two variations below:
African Pepper Sauce >> https://www.africanbites.com/african-pepper-sauce/
Caribbean Pepper Sauce >> https://www.africanbites.com/caribbean-pepper-sauce/
Shawna says
TURNED OUT SOOOO GOOD! SIMPLE AND EASY. TGE RACK ALLOWS THE CHICKEN TO COOK AS IF IT WAS ON AN ACTUAL GRILL! THANK YOU SO MUCH!
ImmaculateBites says
You are Welcome!!!
Shawna says
Hey, if I do not have the rack, what alternative can I use?
ImmaculateBites says
Hi Shawna! You can just bake it in a large roasting/baking pan.
Vanessa says
Hey Imma i have become your blog addict the recipes are off the hook I am sure going to have ablast with my Ugandan cooking love the’em
ImmaculateBites says
Thank you so much Vanessa! So glad you are here . Do let me know which ones you try out .
kiera says
What’s the recipe for the chicken wing sauce?
ImmaculateBites says
I used hot sauce and caribbean pepper sauce.
W D Forte says
Don’t wash your chicken! All you will do is scatter the bugs from the raw bird all over yourself and the kitchen! The heat of the oven will kill any bugs both inside and on the skin of the meat.
My experience in the past of jerk dishes, both at home and in the Caribbean, is that they’re usually made with a liquid marinade, but there’s no reason why one shouldn’t use the dry rub approach.
ImmaculateBites says
The jury is still out on this one for me. I always wash my chicken. Try to do it as careful as possible. I know all the experts tell you not too. To each it’s own. Thanks for taking the time to share this with us.
Sandra says
Your recipes sounds scrumptious and the pictures look great. First time on your site and I will be trying several. Many thanks for sharing.
Sandra says
What type of red sauce is picture with the wings.
ImmaculateBites says
Hot sauce. Any sauce works well. Check out these two here https://www.africanbites.com/caribbean-pepper-sauce/ or this here https://www.africanbites.com/african-pepper-sauce/
ImmaculateBites says
My pleasure! Glad you are here Sandra.
Heather says
These look absolutely divine! I am heading to the Caribbean at the end of this month and these are the perfect wings to get me ready. I see that you use coconut sugar in your seasoning blend.. I have never heard of that before .. I look forward to trying it 🙂 Thanks for a great recipe!
ImmaculateBites says
They sure are, you can use coconut sugar or brown sugar. Coconut sugar makes it paleo and it tastes quite good too!
Have a save trip ,and you get my permission to try everything .
JANICE DAVIDSON says
Should I cover the pan with foil while the wings are cooking?
ImmaculateBites says
No need to.
Chris says
I just stumbled across your blog while looking for meat pie recipes. I have found a dozen recipes I’m anxious to try, including these jerk chicken wings! Thanks so much and congratulations on the wonderful recipes!
ImmaculateBites says
Thanks Chris- so glad you found my blog, I can’t wait for feedback on the ones you try!
Maureen says
Thanks for sharing this! The chicken looks so crispy and you have great combinations of flavors. The seasonings are just wonderful!
ImmaculateBites says
Aww, Thanks Maureen!
Cassandra says
Immaculate,
I tried the recipe (with a few modifications) and it turned out great! I made the jerk spice but also used blended spices (onions, parsley, bell peppers, ginger, garlic) to spice the wings. I also let them marinate overnight. The jerk seasoning is AMAZING! I will definitely make it again but will probably omit the sugar. Next time, I will try to grill the wings with the jerk spice!
ImmaculateBites says
Hi Cassandra! Thanks for the feedback and your modifications sure sounds tasty!
ChiO says
🙂 looks delic!
Tiana says
Thanks sharing these, l tried it as soon as I saw them and it the flavor combo is right on. Can’t wait for the other jerk recipes- keep them coming – me like
ImmaculateBites says
Thanks For the Feedback Tiana. Am glad , you are a fan of Jerk Chicken.
Rosetta says
How to make the jerk seasoning
ImmaculateBites says
Here is the link to it https://www.africanbites.com/jamaican-jerk-seasoning-recipe/.
Sabrina says
How do you make the jerk season for the jerk wings?
ImmaculateBites says
It’s right here https://www.africanbites.com/jamaican-jerk-seasoning-recipe/