There’s something magical about the bold, fiery flavors of Jamaican jerk seasoning paired with crispy, smoky grilled chicken wings. As someone who loves experimenting with global flavors in my kitchen, I can confidently say these Crispy Grilled Jamaican Jerk Chicken Wings are a game-changer. The perfect balance of heat, sweetness, and spice makes them irresistible—whether you’re serving them at a summer BBQ, game day gathering, or just craving something deliciously different.
What sets these wings apart is the authentic jerk marinade, a vibrant blend of Scotch bonnet peppers, allspice, thyme, and other aromatic spices. Grilling them adds a beautiful char and crispiness that you just can’t get from baking or frying. Trust me, once you try these, they’ll become a regular in your recipe rotation!
What You Need To Make This Recipe
Chicken wings: The star of the dish! Opt for whole wings (drumettes and flats) for the best texture. The skin crisps up beautifully on the grill, locking in all those bold jerk flavors.
Scotch bonnet peppers: These fiery little peppers are essential for authentic jerk seasoning. If you can’t find them, habaneros make a good substitute—just adjust the heat level to your preference.
Allspice berries (or ground allspice): This spice gives jerk seasoning its signature warm, slightly sweet flavor. Freshly ground allspice has the most intense aroma, but pre-ground works too.
Fresh thyme: The earthy, slightly floral notes of thyme are key to balancing the heat. Fresh sprigs are best, but dried thyme can be used in a pinch.
Soy sauce: Adds depth and umami to the marinade. For a gluten-free option, use tamari or coconut aminos.
Brown sugar: A touch of sweetness helps caramelize the wings on the grill and balances the spice. Dark brown sugar adds a richer molasses flavor.
Garlic and ginger: Freshly minced garlic and grated ginger bring a pungent, aromatic kick that elevates the marinade.
Lime juice: The acidity brightens up the marinade and tenderizes the chicken. Freshly squeezed is always best!
Vegetable oil: Helps the marinade coat the wings evenly and prevents sticking on the grill.
Ingredients List
- 2 lbs chicken wings (split into drumettes and flats)
- 2-3 Scotch bonnet peppers, seeded and chopped
- 1 tbsp allspice berries (or 2 tsp ground allspice)
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp lime juice
- 1 tbsp vegetable oil
- Salt to taste
How to Make Crispy Grilled Jamaican Jerk Chicken Wings
Step 1: Prepare the Jerk Marinade
In a blender or food processor, combine the Scotch bonnet peppers, allspice, thyme, soy sauce, brown sugar, garlic, ginger, lime juice, and vegetable oil. Blend until smooth. Taste and adjust salt if needed.
Step 2: Marinate the Chicken Wings
Place the chicken wings in a large bowl or resealable bag and pour the jerk marinade over them. Massage the marinade into the wings, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours (or overnight for maximum flavor).
Step 3: Preheat the Grill
Heat your grill to medium-high (about 375°F-400°F). If using charcoal, set it up for indirect heat to prevent flare-ups. Lightly oil the grates to avoid sticking.
Step 4: Grill the Wings
Remove the wings from the marinade (let excess drip off) and place them on the grill. Cook for 12-15 minutes per side, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F.
Step 5: Rest and Serve
Let the wings rest for 5 minutes before serving. Garnish with fresh thyme or lime wedges for an extra pop of flavor.
Tips for Making This Recipe
- Control the heat: Remove seeds from Scotch bonnets for milder wings, or leave some in for extra spice.
- Don’t skip the marinating time: The longer the wings sit in the jerk marinade, the more flavorful they’ll be.
- Use a meat thermometer: Ensures perfectly cooked, juicy wings every time.
- Grill on indirect heat: Prevents burning while keeping the wings crispy.
- Double the marinade: Save half for basting or dipping sauce!
FAQs
Can I bake these wings instead of grilling?
Yes! Bake at 400°F for 35-40 minutes, flipping halfway, until crispy.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
What can I serve with jerk wings?
Classic pairings include coconut rice, grilled pineapple, or a cool cucumber salad.
Can I use boneless chicken?
Yes, but adjust cooking time since boneless pieces cook faster.
Is there a substitute for Scotch bonnet peppers?
Habaneros work well, or use a mix of cayenne and bell pepper for less heat.
Enjoy these Crispy Grilled Jamaican Jerk Chicken Wings—they’re sure to be a hit! 🔥🍗