I can’t wait to share my Jerk Chicken Wings, grilled until crisp and slathered in a bold homemade marinade that always has people asking what’s in it.

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I always get a little giddy when I make Grilled Jamaican Jerk Chicken Wings. The marinade is loud, sticky, and the kind that makes friends forget their manners.

Scallions and Scotch bonnet peppers give a sharp green punch and heat that makes every bite memorable. Ive served these at casual barbecues and to picky eaters who then go quiet and chew thoughtful, like theyre having a religious moment.

Ive played with Baked Honey Jerk Wings and Smoked Jerk Chicken Wings, but nothing beats the char, the snap, and the chaos of passing a plate around. Try one, you wont regret it.

Ingredients

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Chicken wings bring protein and juicy texture, they crisp great on a hot grill.
Scotch bonnet gives fierce heat and bright fruity notes, tons of vitamin C.
Garlic adds savory punch, some healthful allicin, and a toasty roasted sweetness.
Brown sugar adds deep molasses sweetness helping caramelize wings, use sparingly though.
Lime juice brightens flavors with sharp acidity, cuts fat, gives citrus tang.
Fresh thyme brings earthy herbal notes, pairs perfectly with spicy allspice aromatics.
Allspice cinnamon nutmeg create warm depth, they mimic clove like complexity, aromatic.
Soy sauce gives umami saltiness and color, balances sweet and sour flavors.

Ingredient Quantities

2 1/2 lb chicken wings

4 scallions (green onions)

1 small yellow onion

4 garlic cloves

1 1/2 inch piece fresh ginger

1-2 Scotch bonnet peppers or 2 habaneros

2 tbsp fresh thyme leaves or 1 tbsp dried thyme

2 tbsp dark brown sugar

2 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1-2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp soy sauce

2 tbsp lime juice

1 tbsp apple cider vinegar

2 tbsp vegetable or canola oil

1 tbsp Worcestershire sauce (optional)

2 tbsp orange juice or juice of 1 orange (optional)

How to Make this

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1. Trim any wing tips and pat 2 1/2 lb chicken wings dry with paper towels, then put them in a big bowl or zip bag.

2. Make the jerk marinade in a blender or food processor: add 4 scallions, 1 small yellow onion, 4 garlic cloves, 1 1/2 inch piece fresh ginger (peeled), 1-2 Scotch bonnet peppers or 2 habaneros (stemmed and seeds removed if you want less heat), 2 tbsp fresh thyme leaves (or 1 tbsp dried), 2 tbsp dark brown sugar, 2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1-2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp apple cider vinegar, 2 tbsp vegetable or canola oil, 1 tbsp Worcestershire sauce (optional), and 2 tbsp orange juice (optional). Puree until a thick paste forms. Taste and adjust salt or heat if needed.

3. Before you toss the wings in, scoop out and reserve 3 to 4 tablespoons of the marinade in a small bowl for basting or finishing sauce. This reserved portion must not touch raw chicken. If you forgot to reserve some, boil the leftover marinade for at least 3-5 minutes before using it as a baste.

4. Pour the rest of the marinade over the wings, massage it in so every piece is coated, then cover and refrigerate. Marinate at least 2 hours but overnight (8 to 12 hours) is best for deep flavor.

5. When ready to grill let the wings sit at room temp 15 to 20 minutes. Preheat your grill to medium-high and oil the grates well. Set up two cooking zones if you can: a hotter direct zone and a cooler indirect zone.

6. Shake off excess marinade and pat wings a little drier to help them crisp. Place wings over direct heat for 2 to 3 minutes per side to get good char and color, watch for flare ups.

7. Move wings to the indirect zone, close the lid and cook until done, about 15 to 20 more minutes, turning every 5 minutes so they brown evenly. Use an instant read thermometer; target an internal temp of 165 to 175 F depending on how tender you like them, usually around 20 to 25 minutes total.

8. In the last 4 to 5 minutes baste with the reserved marinade (or the boiled leftover marinade) and then finish over direct heat 1 minute per side to caramelize and crisp, but keep an eye out for burning since the sugar will char fast.

9. Remove wings, let them rest 5 minutes so juices settle. Squeeze a little extra lime or orange if you like, scatter some chopped scallion or thyme on top and serve hot.

10. Tips and hacks: wear gloves when handling Scotch bonnets, remove seeds to cut heat, patting dry before grilling is the single best trick for crisp skin, and if you need to reheat leftovers, a hot oven or broiler for a few minutes brings back crispiness.

Equipment Needed

1. Large mixing bowl or gallon zip-top bag (for marinating the wings)
2. Blender or food processor (for the jerk paste)
3. Small heatproof bowl and spoon (reserve 3–4 Tbsp of marinade, don’t let it touch raw chicken)
4. Cutting board
5. Sharp chef knife
6. Measuring spoons and measuring cup
7. Paper towels (for patting wings dry)
8. Instant-read thermometer
9. Grill with a pair of long tongs and a grill brush or oiling tool for the grates

FAQ

Q: How long should I marinate the wings? A: At least 2 hours, but overnight is best for deep flavor, about 8 to 12 hours. Try not to go past 24 hours because the lime and vinegar can start to break down the meat and make it mushy.

Q: How do I control the heat level? A: Use fewer peppers or swap Scotch bonnets for milder chiles. Remove seeds and membranes to cut heat a lot. You can also add a little extra brown sugar or orange juice to tame the spice. Always taste a tiny bit of the blended marinade first, and wear gloves when handling hot peppers.

Q: Can I bake or air fry these instead of grilling? A: Yes. Oven: 400 F for 35 to 45 minutes, turn halfway and broil a minute or two to get char. Air fryer: 380 F for 18 to 25 minutes, shake or flip once. Always check the internal temp which should be 165 F.

Q: How do I stop the sugar in the jerk from burning on the grill? A: Cook on two zones if you can, with a cooler side for most of the cook and a hot side to finish. Brush or baste sugary glaze only near the end so it caramelizes not burns. Also pat wings dry and oil the grate so they don't stick.

Q: How do I know when the wings are done? A: Use an instant read thermometer, target 165 F. Visually they should be nicely browned and crisp, and juices should run clear. Let them rest 5 minutes before serving so the juices settle.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat in a 350 F oven or in an air fryer until hot to keep them crispy. Microwaving makes them soggy, so avoid it unless you have no choice.

Grilled Jamaican Jerk Chicken Wings Recipe Substitutions and Variations

Scotch bonnet peppers: cant find them? use 1 to 2 habaneros for similar heat and fruity flavor, or 2 serranos plus 1/2 tsp cayenne if you need more punch, or 1 tsp crushed red pepper with a pinch of sugar to mimic the sweetness.
Fresh thyme: swap with 1 tbsp dried thyme if thats what you got, or use 2 tbsp chopped fresh oregano or marjoram for a similar earthy note, Italian seasoning works in a pinch.
Soy sauce: use 2 tbsp tamari for a gluten free option, or 2 tbsp coconut aminos for a slightly sweeter lower sodium swap, or mix 1 tbsp Worcestershire with 1 tbsp water if you need a quick stand in.
Orange juice: replace with 2 tbsp pineapple juice or 2 tbsp apple juice for fruity sweetness, or use the juice of 1 lime plus a small pinch extra brown sugar to keep the sweet bright balance.

Pro Tips

1) Always scoop out and save a few tablespoons of the marinade before it touches the raw wings, because if you forget, you must boil any leftover marinade for at least 3 to 5 minutes before using it as a baste. Also wear gloves when handling Scotch bonnets, and if you want less heat, remove the seeds and membranes, don’t just hope it wont be too hot.

2) For super crisp skin pat the wings very dry, then toss them with just a little baking powder and salt (like 1/2 tsp baking powder per pound). The powder helps the skin puff and crisp up in the heat, just dont use too much or itll taste metallic.

3) Sugar and fruit juices caramelize fast so save basting for the last few minutes, keep a cooler indirect zone on the grill and watch for flare ups. If flames get wild use tongs to move pieces away or a small splash of water on the flames, but dont douse the grill or the skin will steam and go soggy.

4) Make ahead and reheating hacks: you can marinate and freeze raw wings for months, thaw in the fridge overnight. To re-crisp leftovers use a very hot oven or broiler for a few minutes, or a hot skillet, dont microwave unless you like rubbery skin.

Grilled Jamaican Jerk Chicken Wings Recipe

Recipe by Sarah level

0.0 from 0 votes

I can't wait to share my Jerk Chicken Wings, grilled until crisp and slathered in a bold homemade marinade that always has people asking what's in it.

Servings

servings

Calories

682

kcal

Equipment: 1. Large mixing bowl or gallon zip-top bag (for marinating the wings)
2. Blender or food processor (for the jerk paste)
3. Small heatproof bowl and spoon (reserve 3–4 Tbsp of marinade, don’t let it touch raw chicken)
4. Cutting board
5. Sharp chef knife
6. Measuring spoons and measuring cup
7. Paper towels (for patting wings dry)
8. Instant-read thermometer
9. Grill with a pair of long tongs and a grill brush or oiling tool for the grates

Ingredients

2 1/2 lb chicken wings
4 scallions (green onions)
1 small yellow onion
4 garlic cloves
1 1/2 inch piece fresh ginger
1-2 Scotch bonnet peppers or 2 habaneros
2 tbsp fresh thyme leaves or 1 tbsp dried thyme
2 tbsp dark brown sugar
2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1-2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp apple cider vinegar
2 tbsp vegetable or canola oil
1 tbsp Worcestershire sauce (optional)
2 tbsp orange juice or juice of 1 orange (optional)

Directions

Trim any wing tips and pat 2 1/2 lb chicken wings dry with paper towels, then put them in a big bowl or zip bag.
Make the jerk marinade in a blender or food processor: add 4 scallions, 1 small yellow onion, 4 garlic cloves, 1 1/2 inch piece fresh ginger (peeled), 1-2 Scotch bonnet peppers or 2 habaneros (stemmed and seeds removed if you want less heat), 2 tbsp fresh thyme leaves (or 1 tbsp dried), 2 tbsp dark brown sugar, 2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1-2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp apple cider vinegar, 2 tbsp vegetable or canola oil, 1 tbsp Worcestershire sauce (optional), and 2 tbsp orange juice (optional). Puree until a thick paste forms. Taste and adjust salt or heat if needed.
Before you toss the wings in, scoop out and reserve 3 to 4 tablespoons of the marinade in a small bowl for basting or finishing sauce. This reserved portion must not touch raw chicken. If you forgot to reserve some, boil the leftover marinade for at least 3-5 minutes before using it as a baste.
Pour the rest of the marinade over the wings, massage it in so every piece is coated, then cover and refrigerate. Marinate at least 2 hours but overnight (8 to 12 hours) is best for deep flavor.
When ready to grill let the wings sit at room temp 15 to 20 minutes. Preheat your grill to medium-high and oil the grates well. Set up two cooking zones if you can: a hotter direct zone and a cooler indirect zone.
Shake off excess marinade and pat wings a little drier to help them crisp. Place wings over direct heat for 2 to 3 minutes per side to get good char and color, watch for flare ups.
Move wings to the indirect zone, close the lid and cook until done, about 15 to 20 more minutes, turning every 5 minutes so they brown evenly. Use an instant read thermometer; target an internal temp of 165 to 175 F depending on how tender you like them, usually around 20 to 25 minutes total.
In the last 4 to 5 minutes baste with the reserved marinade (or the boiled leftover marinade) and then finish over direct heat 1 minute per side to caramelize and crisp, but keep an eye out for burning since the sugar will char fast.
Remove wings, let them rest 5 minutes so juices settle. Squeeze a little extra lime or orange if you like, scatter some chopped scallion or thyme on top and serve hot.
Tips and hacks: wear gloves when handling Scotch bonnets, remove seeds to cut heat, patting dry before grilling is the single best trick for crisp skin, and if you need to reheat leftovers, a hot oven or broiler for a few minutes brings back crispiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.