Grilled Jamaican Jerk Wings Recipe
Marinated in jerk spices, oven roasted and finished on the chargrill.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Jerk Marinade
Chicken Wings
Finishing & Serving
Method
Jerk Marinade
Make the marinade
Place chopped scallions, thyme leaves, peeled garlic, chopped ginger, brown sugar, soy sauce, apple cider vinegar, lime juice, ground allspice, cinnamon, nutmeg, seeded scotch bonnet, kosher salt, black pepper and vegetable oil into a blender or food processor.
Pulse until you have a coarse-smooth paste (small bits of scallion and pepper are fine). Scrape down the sides and blend again to fully incorporate. Taste carefully and adjust salt or lime for balance.
Chicken Wings
Prep the wings
Pat the wings dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp black pepper and place in a large bowl or zip-top bag.
Marinate
Pour the prepared jerk marinade over the wings, making sure all pieces are well coated. Massage the marinade into the wings. Cover and refrigerate for at least 3 hours, preferably overnight (6–12 hours) for best flavor.
Oven roast (gentle cooking)
Remove wings from refrigerator 30 minutes before cooking to take the chill off. Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. Arrange marinated wings on the rack in a single layer, reserving any excess marinade. Roast in the preheated oven for 25–30 minutes until the wings are mostly cooked through and internal temperature reaches about 155–160°F (68–71°C).
Finishing & Serving
Chargrill finish
Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). Brush the grill grates lightly with neutral oil to prevent sticking. Transfer the partially roasted wings to the hot grill and cook 2–3 minutes per side, basting occasionally with reserved marinade (if you reserved any raw marinade, bring it to a simmer in a small saucepan for 2–3 minutes before using as basting sauce). Grill until skin is crisp and charred in spots and the internal temperature reaches 175°F (79°C), about 4–8 minutes total depending on wing size.
Serve hot with extra lime wedges on the side.