Oven-Baked Jerk Chicken Wings That Bring the Heat

You don’t need a plane ticket to get island-level flavor—just a pan, an oven, and 45 minutes.

These Oven-Baked Jerk Chicken Wings come out blistered, sticky, and wildly aromatic, like your kitchen just turned into a beach-side grill.

The first bite smacks with warm spice, citrus, and that signature jerk kick that keeps you going back for “one more.” It’s simple, high-reward cooking that gets you superstar results without babysitting a fryer.

Warning: these will disappear fast.

Why Everyone Loves This Recipe

• Big flavor, minimal effort: A quick marinade and a hot oven do the heavy lifting.
• Real jerk vibes, no smoke pit: Allspice, Scotch bonnet, thyme—classic jerk notes, oven-optimized.
• Crispy without frying: Baking powder + high heat = crackly, golden skin.
• Flexible heat level: Dial the spice from family-friendly to face-melting.
• Weeknight or party-ready: Scales up easily and reheats like a champ.

Oven-Baked Jerk Chicken Wings That Bring the Heat

Recipe by Wendy CarterCourse: Chicken, Snack

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

330

kcal

Ingredients

• 2 lbs chicken wings (split into flats and drumettes; pat very dry)

• 1 tbsp baking powder (aluminum-free; for crisp skin)

• 1 tsp kosher salt

• Jerk Marinade:

• 2 Scotch bonnet peppers (seeded for less heat; sub habanero)

• 4 garlic cloves

• 1-inch piece fresh ginger (peeled)

• 3 green onions (scallions)

• 2 tbsp fresh thyme leaves (or 1 tsp dried)

• 1 tbsp ground allspice

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp black pepper

• 1 tbsp brown sugar (or coconut sugar)

• 1 tsp kosher salt

• 1 lime, zested and juiced

• 2 tbsp soy sauce (or tamari)

• 1 tbsp apple cider vinegar

• 2 tbsp neutral oil (avocado or canola)

• Optional glaze: 1 tbsp honey + 1 tbsp lime juice (for a glossy finish)

Step-by-Step Instructions

• Prep the pan: Line a sheet pan with foil and set a wire rack on top. This keeps the wings elevated, so air circulates and the fat drips off.
• Make the marinade: In a blender, combine Scotch bonnet, garlic, ginger, green onions, thyme, allspice, cinnamon, nutmeg, black pepper, brown sugar, salt, lime zest/juice, soy sauce, vinegar, and oil. Blend until smooth and fragrant.
• Dry and coat: Pat wings very dry with paper towels. Toss with baking powder and 1 tsp salt until lightly dusted. This step = crispy magic.
• Marinate: Pour half the jerk marinade over the wings and toss to coat. Reserve the other half for basting. Marinate 30–120 minutes in the fridge. Overnight? Even better.
• Preheat: Heat oven to 425ºF (220ºC). Hot oven, happy wings.
• Arrange: Place wings on the rack in a single layer, not touching. Brush with a little reserved marinade.
• Bake, flip, baste: Bake 22 minutes. Flip, baste with more marinade, and bake another 18–22 minutes until deep golden with charred edges and internal temp hits 185ºF+ for fall-off-the-bone tenderness.
• Optional glaze: Warm honey and lime. Brush over hot wings during the last 3 minutes for a glossy, sticky finish.
• Rest and serve: Let rest 5 minutes. Scatter cilantro or scallions and serve with lime wedges. Resist the urge to inhale immediately. Or don’t.

Tips for Storing & Reheating

• Store: Cool completely, then refrigerate in an airtight container up to 4 days.
• Freeze: Freeze on a tray, then bag for up to 2 months. Thaw overnight.
• Reheat (best): Air fryer 375°F for 5–7 minutes until hot and crisp.
• Oven reheat: 400°F for 10–12 minutes on a rack.
• Microwave: Works in a pinch; finish 2 minutes under a hot broiler to re-crisp.

Better-for-You Benefits

• No deep-frying: Less oil, same craveable crunch.
• Spice power: Ginger, garlic, and peppers bring antioxidants and metabolism-friendly heat.
• Protein-rich: Wings provide satisfying protein that keeps you full.
• Lower sugar: Just a touch for balance; easy to make fully no-added-sugar.

Nutrition Stats

Approximate per appetizer serving (1/4 of recipe): Calories: ~330, Protein: 24g, Fat: 22g, Carbs: 7g, Sugar: 3g, Sodium: ~750mg. Values will vary based on wing size, marinade absorption, and glaze usage.

Tips to Prevent Errors

• Don’t skip drying: Moisture is the enemy of crisp.
  

  Pat those wings like they owe you money.

• Use a rack: Direct-to-pan = soggy bottoms. Airflow matters.
• Aluminum-free baking powder: Avoid any metallic aftertaste.
• Mind the heat: Scotch bonnet is spicy. Start with one pepper if you’re cautious.
• No crowding: If the pan is packed, they steam.
  

  Use two pans if needed.

  
  
• Reserve marinade safely: Keep some marinade separate for basting; don’t reuse what touched raw chicken unless boiled.

Different Ways to Make This

• Air Fryer: 380°F for 20–24 minutes, shaking halfway. Finish at 400°F for 2–3 minutes for extra char.
• Grill: Medium-high heat, indirect for 18–22 minutes with lid closed, then sear over direct heat to char. Brush with marinade as you go.
• Boneless version: Use skin-on chicken thighs cut into strips; reduce cook time to 18–22 minutes at 425°F.
• Mild family version: Swap Scotch bonnet for jalapeño, add extra lime and a touch more brown sugar.
• Extra smoky: Add 1/2 tsp smoked paprika or a few drops of liquid smoke to the marinade.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.

FAQ

Can I use store-bought jerk seasoning?

Yes.

Mix 2–3 tablespoons of a quality jerk seasoning with lime juice, soy/tamari, oil, and a little brown sugar. Taste and adjust salt and heat before marinating.

How spicy are these wings?

With two Scotch bonnets, they’re medium-hot for spice lovers. For milder heat, use one pepper, remove seeds and membranes, or substitute with a jalapeño.

You can always add hot sauce at the table.

Do I really need baking powder?

It’s not mandatory, but it helps raise the skin’s pH, promoting browning and blistering. If skipping, ensure wings are super dry and extend cook time a few minutes.

Can I marinate overnight?

Absolutely. Overnight (8–12 hours) deepens the flavor.

If going longer than 12 hours, reduce lime juice slightly to avoid the exterior getting mealy.

What if I don’t have a wire rack?

Use a well-oiled foil-lined pan and flip the wings twice. They’ll still crisp, just watch for hot spots and drain any excess fat midway.

How do I make them sweeter or saucier?

Whisk 1–2 tablespoons honey or pineapple juice into the reserved marinade, boil it for 2–3 minutes, then brush during the last 5 minutes of baking. Sticky, shiny, and addictive.

Final Thoughts

These Oven-Baked Jerk Chicken Wings are the cheat code for massive flavor with minimal fuss.

They’re crispy, fiery, citrusy, and totally party-proof—IMO, the kind of recipe that turns “just wings” into a signature move.

Keep limes on deck, stack napkins high, and get ready for the “Can I get this recipe?” texts. Your oven’s about to do island magic, no passport required.