There is nothing quite like the spicy, smoky, and deeply savory kick of authentic Jamaican jerk chicken. This recipe brings the rich flavours of the Caribbean to your kitchen, creating fall-off-the-bone tender wings without the need for a grill. The magic lies in a vibrant marinade featuring key ingredients like pimento (allspice), Scotch bonnet peppers, fresh ginger, and thyme.
This oven-baked method makes it easy to achieve that restaurant-quality taste any night of the week. Best of all, you are in complete control of the spice level, making it perfect for everyone. Serve these wings as a show-stopping appetizer for game day or as a main course that will transport you straight to the islands.
Why This Recipe is a Winner
- Authentic Jamaican Flavour: The blend of pimento berries, Scotch bonnet, and warm spices creates a marinade that is true to its Caribbean roots.
- Perfectly Baked, Not Fried: The oven and wire rack method produces wonderfully crispy skin and incredibly moist, tender meat without the hassle of a grill or deep fryer.
- Customizable Heat: Easily adjust the spice level by adding more or fewer Scotch bonnet peppers to suit your taste.
- Versatile Crowd-Pleaser: These wings are equally at home as the star of a family dinner or as a popular appetizer at any party or gathering.
Ingredients You’ll Need
For the Chicken Wings:
- 3 lbs Chicken Wings: Separated into flats and drumettes.
For the Jerk Marinade:
- 1 medium Onion: Roughly chopped.
- 3-4 Scallions (Green Onions): Roughly chopped.
- 1-2 Scotch Bonnet Peppers: Use one for spicy, two for authentic heat. Remove seeds for less fire.
- 4-5 cloves Garlic: Peeled.
- 1-inch piece Fresh Ginger: Peeled and roughly chopped (or 1 tsp ground ginger).
- 2 tbsp Pimento Berries: (Whole allspice) is essential for the authentic flavour (or 2 tsp ground allspice).
- 2 tbsp Brown Sugar: To balance the heat with a touch of sweetness.
- 2 tbsp Soy Sauce: For umami depth and colour.
- 1 tbsp Browning: A classic Caribbean ingredient for rich colour and flavour.
- 2 tbsp White Vinegar: Helps to tenderize the chicken.
- 2 tbsp Vegetable Oil: Binds the marinade and adds moisture.
- 1 tbsp Fresh Lemon Juice: Brightens the overall flavour profile.
- 1 tsp Dried Thyme: (or 1 tbsp fresh thyme leaves).
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cloves
- 1 tsp Seasoned Salt: For the initial seasoning of the wings.
- 1 tsp Salt
- ½ tsp Black Pepper
Equipment
- Food Processor or Blender
- Large Mixing Bowl
- Baking Sheet with a Wire Rack
- Meat Thermometer
Step-by-Step Instructions
Step 1: Create the Jerk Marinade In a food processor or blender, combine the onion, scallions, Scotch bonnet pepper(s), garlic, ginger, and pimento berries. Pulse until finely chopped. Add the brown sugar, dried thyme, cinnamon, nutmeg, cloves, salt, and pepper and blend again. Finally, add the soy sauce, browning, vinegar, oil, and lemon juice, and blend until you have a relatively smooth paste.
Step 2: Season and Marinate the Chicken Wash and thoroughly pat dry the chicken wings. Place them in a large mixing bowl and sprinkle with the seasoned salt. Pour the prepared jerk marinade over the wings and toss until every piece is evenly and generously coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For the best, most flavourful results, marinate overnight.
Step 3: Bake the Wings When ready to cook, preheat your oven to 375°F (190°C). Arrange the marinated wings in a single layer on a wire rack set over a foil-lined baking sheet. The wire rack is crucial for allowing air to circulate, which makes the wings crispy.
Bake for 45-50 minutes, or until the wings are deep brown, crispy, and cooked through. For perfect results, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Step 4: Serve and Enjoy Let the wings rest for a few minutes before serving. Enjoy them hot!
Serving Suggestions
Serve your jerk chicken wings with classic Jamaican sides that complement the spicy flavours perfectly. Traditional pairings include rice and peas, fried sweet plantains, and a simple cabbage slaw. A side of Jamaican festival bread would also be a fantastic addition.
Storage and Reheating
Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months.
The best way to reheat the wings is in an oven or air fryer at 350°F (175°C) for 10-15 minutes, which will help restore their crispy texture.
Frequently Asked Questions
Can I make these less spicy? Yes. The heat comes from the Scotch bonnet peppers. To reduce the spice level, use only half of a pepper and make sure to remove all seeds and membranes. For a milder version, you could substitute a habanero pepper (which is slightly less hot) or even a jalapeño for a significant reduction in heat.
Is it okay to marinate the chicken overnight? Absolutely! In fact, it’s highly recommended. A longer marinating time allows the flavours to penetrate deep into the meat, resulting in a more tender and intensely flavourful chicken wing.
Can I use other cuts of chicken? Yes, this jerk marinade is fantastic on chicken thighs, drumsticks, or even a whole quartered chicken. You will need to adjust the baking time accordingly to ensure the internal temperature reaches 165°F (74°C).
Conclusion
This Baked Jamaican Jerk Chicken Wings recipe is a fantastic way to bring the vibrant, spicy flavours of the Caribbean into your own kitchen. It proves that you don’t need a grill to achieve that authentic, fall-off-the-bone tenderness and rich, complex taste. Simple to prepare yet impressively flavourful, these wings are a versatile and surefire hit, whether served as a weeknight dinner or as the star appetizer at your next get-together.
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Authentic Baked Jamaican Jerk Chicken Wings
I love these spicy Jamaican Jerk Chicken Wings. They are marinated in a homemade jerk marinate and baked until perfectly tender with crispy skin. Perfect for parties, game day, or an easy weeknight dinner.
Ingredients
Ingredients
2.5 lbs Chicken Wings
1 Cup Onion
3 Scallions
1 Scotch Bonnet Pepper
6 cloves Garlic
2 pieces Ginger
2 Tbsps Brown Sugar
¼Cup Soy Sauce
1 tsp Browning
¼Cup White Vinegar
3 Tbsps Vegetable Oil
1 tsp Lemon Juice
2 Tbsps Pimento Berries
½tsp Cinnamon
2 tsps Dried Thyme
½tsp Nutmeg
½tsp Ground Cloves
½Tbsp Seasoned Salt
½tsp Salt
½tsp Black Pepper
Instructions
Preheat the oven to 375 degrees. Make sure you have thoroughly washed and dried your chicken wings.To a food processor, add the scallions, onion, garlic, ginger, pimento berries, brown sugar, cinnamon, dried Thyme, nutmeg, ground cloves, salt and pepper and mix until well combined. Set your marinate aside until later.
Place your wings in a large bowl and season with the seasoned salt. Make sure to coat each piece. Pour the marinate over the wings and mix well. Cover your bowl with plastic wrap then place the wings in the refrigerator for at least 2 hours.Marinating the Chicken for Jerk Chicken
After 2 hours, remove the bowl from the refrigerator and place your chicken wings on a baking sheet with a wire rack.Baking the Jerk Chicken
Transfer the baking sheet to the preheated oven and allow your wings to cook for 45 minutes or until your chicken has reached an internal temperature of 165 degrees.
Notes
1. To add more heat, increase the number of Scotch Bonnet Peppers.
If you don’t have Pimento Berries you can substitute with 1 Tbsp of ground all-spice seasonings.
This recipe is also great when cooked on an indoor or outdoor grill just be mindful of your cook time.
Scotch Bonnet Seasoning or dried scotch bonnet peppers can be used in place of fresh peppers.
