Jerk Chicken Wings add that classic Caribbean Jerk flavor to our favorite finger food –– wings! They come together quickly, require minimal prep and you can make a small batch in your air fryer or a large batch in the oven.

Jerk Chicken Wings
Now you can enjoy this Caribbean favorite from the comfort of home anytime the craving strikes! Baked jerk chicken wings are marinated overnight and then baked to juicy perfection. They are spicy and smoky with a hint of tangy sweetness that makes them highly addictive.
Why You’ll Love This Jerk Chicken Wings Recipe
- Easy: Wash, marinade, and bake. Yes, it is THAT easy!
- Perfect for Any Occasion: Enjoy these as a main course or serve them as an appetizer or snack at your next gathering. These wings would be great for a Super Bowl party!
- Made with Homemade Jerk Seasoning: I love making my own Jerk Seasoning that I use whether I am on a Whole30 round or not. You will need 1/2 a batch for these wings. Find the recipe here.
Ingredients for Jerk Chicken Wings
Use your favorite store-bought jerk sauce or try my homemade jerk chicken marinade to make these delectable wings.

- Chicken wings: Clean the wings before seasoning.
- Homemade Jerk Seasoning: For the Jerk Seasoning/Marinade you can use store bought Jerk Seasoning (if on a Whole30 make sure it is compatible) or you can make a batch of my homemade Whole30 Jerk Seasoning! Of course I highly recommend my homemade recipe because the flavor is amazing.
- Table salt or salt to taste
- White vinegar: for washing the wings (optional)
- Cooking spray: Use this to ensure the saucy wings don’t stick to the pan surface.
See recipe card for quantities.
How to Make Jerk Chicken Wings
Marinate your wings in a bath of jerk seasoning. For this batch of wings, I used my homemade Whole30 compatible Jerk Seasoning and some coarse salt.

Then let them marinate overnight. You marinate for as little as 30 minutes, but I recommend overnight for best results.

When ready to cook add the wings in a single layer to a sheet pan or to your air fryer tray, coated with cooking spray.

4. There are two ways to cook the wings. You can broil them at 450°F for about 45 minutes or air fry them for 25 minutes.

Once the wings are done, I brush it with a little bit of jerk seasoning and then pop it back in for about 5 minutes before serving.

These wings were tender and juicy with lots of jerk flavor. If you are not sure about the spiciness of jerk seasoning, you can make your homemade jerk seasoning mild or as spicy as you like, by increasing the amount of pepper you add to it. If using store bought seasoning, choose a mild version and you can add some cayenne pepper to spice it up if needed.
How to Air Fry Jerk Chicken Wings
Place marinated wings in a single layer in the air fryer basket (or tray), then air fry for 20 minutes. Flip halfway through and continue to air fry. After 20 minutes of air frying, brush the wings with about 1 tablespoon or more of jerk seasoning, then continue to air fry for an additional 5 minutes.
Then remove them from the heat and let them rest for 5 minutes before serving.

Storage
Once the wings have cooled to room temperature, place them in an airtight container in the fridge for up to 4 days. To reheat, place them in the oven or air fryer for the best results.
Tips for the Best Jerk Chicken Wings
- Clean the chicken before seasoning. It’s not a Caribbean dish if you don’t cleanse your chicken first. Soak the wings in the vinegar for about 15 minutes then rinse clean.
- Don’t skip the marinating process. If you’re tight on time, even 30 minutes is better than nothing.
- Allow the cooked wings to rest for a few minutes before serving. This helps the juices redistribute, keeping the meat tender and flavorful.
Frequently Asked Questions
Jerk wings are made with jerk marinade (which includes scotch bonnet pepper, allspice, and thyme), salt, and chicken wings.
Jamaican jerk chicken wings are incredibly versatile but they taste best when served with sides like white rice, rice and peas, plantains, or steamed cabbage. Try them with my Seasoned Plantain Fries for a delicious twist.
You can use either a dry spice blend or a wet sauce to season chicken. This recipe uses a wet sauce. Coat the chicken wings with a generous amount of jerk marinade and allow it to marinate for at least 30 minutes in the fridge.

Jerk Chicken Wings {Whole30}

Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 lb of chicken wings
- 1/2 cup of homemade Jerk Seasoning or 2-3 tablespoons of store bought
- 1 teaspoon of table salt or salt to taste
- 1/2 cup of white vinegar for washing the wings (optional)
- Cooking spray
Instructions
Prep the wings (optional)
- If you bought whole wings, cut wings into 3 pieces by cutting at the joints and discard the wing tips
- Soak the wings in the vinegar for about 15 minutes then rinse clean
- Add wings to bowl, then pat dry and sprinkle with salt
- Next add the jerk seasoning and spread liberally over all the wings, reserving about 2 tablespoons of seasoning (if using home made). Making sure that they are well coated with the jerk seasoning
- Marinate for 30 minutes or overnight for best results
- When ready to bake, Preheat oven or air fryer to 450 °F
Roast in the oven
- Place wings in a single layer on a greased (sprayed with cooking spray) baking sheet, then roast on the middle rack for 20 minutes
- Then flip the wings over and continue to cook for another 20 minutes
- Next brush wings with reserved jerk seasoning and cook for an additional 5 minutes
- Remove from the oven and let rest for 5 minutes before serving
Air Fry
- Place wings in a single layer in and air fryer tray, then air fry for 20 minutes. Flip half way through and continue to air fry
- After 20 minutes of air frying brush the wings with about 1 tablespoon or more of jerk seasoning, then continue to air fry for an additional 5 minutes.
- Remove from the heat let rest for 5 minutes before serving.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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