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Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper close up over head

Jamaican Jerk Chicken Wings

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 3-4 1x

Description

Crispy on the outside, juicy on the inside Jamaican jerk chicken wings marinated with the perfect balance of savory, sweet, and spicy flavors. Air fryer and oven baked methods included!


Scale

Ingredients

  • 2 1/23 lbs chicken wings
  • 1 1/2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon coarse salt
  • 1 teaspoon dried thyme
  • 2 bay leaves, crumbled
  • 3 green onions, thinly sliced + extra for garnish
  • 2 scotch bonnet peppers, stems and seeds removed, minced*
  • 4 garlic cloves
  • 1/3 cup lime juice
  • 1/2 cup dark soy sauce
  • 2 tablespoons vegetable oil + extra for grilling
  • Lime slices for garnish

 


Instructions

Air Fryer Method

  1. Make the marinade: add all ingredients except the chicken and garnishes to a food processor or blender. Blend until smooth.
  2. Marinate the chicken: Place chicken wings in a large ziploc bag. Reserve 1/2 cup of the marinade and pour the rest marinade over the chicken, seal the bag, and shake to coat. Let marinate in the fridge for at least 3 hours up to overnight.
  3. Preheat air fryer to 375˚F. Grease the air fryer basket with no stick spray and prepare a rimmed baking sheet with foil to catch drippings (less mess!).
  4. Arrange marinated chicken wings in a single layer in the air fryer basket.
  5. Place basket and prepared tray in air fryer. Bake chicken wings for 25 minutes, flipping over halfway through.
  6. Turn the air fryer up to 425˚F. Brush chicken with the reserved marinade. Cook another 6-8 minutes until browned and crispy. Remove from heat.
  7. Plate wings and garnish with green onion and lime slices. Serve with plenty of napkins!

Oven Baked Method

  1. Make the marinade: add all ingredients except the chicken and garnishes to a food processor or blender. Blend until smooth.
  2. Marinate the chicken: Place chicken wings in a large ziploc bag. Reserve 1/2 cup of the marinade and pour the rest marinade over the chicken, seal the bag, and shake to coat. Let marinate in the fridge for at least 3 hours up to overnight.
  3. Preheat oven to 450˚F. Prepare a baking sheet with parchment paper.
  4. Lay marinated chicken wings in a single layer on the prepared baking sheet.
  5. Bake chicken wings for 35 minutes, flipping over halfway through.
  6. Brush chicken with the reserved marinade. Cook another 10-15 minutes until browned and crispy. Remove from heat.
  7. Plate wings and garnish with green onion and lime slices. Serve with plenty of napkins!