These jerk chicken wings are rich in flavor and easy to make either in the oven or on an outdoor grill. The recipe uses a simple homemade jerk marinade that infuses the chicken with heat, smokiness, and aromatic spices for every bite.
They make a great weeknight dinner or an impressive appetizer for gatherings.
I often make grilled wings, but these Jamaican-style jerk wings have become a favorite. The meat stays tender and juicy, and the bold marinade gives the wings that classic Caribbean flavor. You can broil them in the oven or cook them on the grill outdoors.
If you enjoy wings, consider trying other variations like garlic butter wings or baked dry-rub wings for more options.
How to Make Jerk Chicken Wings
1. Place the wings in a large resealable bag and add the jerk marinade, chicken bouillon powder, and fresh thyme.
2. Seal the bag and massage the ingredients into the wings so each piece is well coated.
3. Marinate for 30 minutes, several hours, or overnight. You can also cook the wings immediately; they still taste great. If grilling outdoors, marinating longer helps the seasoning adhere so it won’t fall off on the grill.
Tips for the Perfect Jerk Chicken
1. Use homemade jerk marinade for the best, freshest flavor. A good marinade balances heat, acid, and aromatics.
2. Add chicken bouillon powder to boost savory depth; adjust amount based on how salty your marinade already is.
3. You likely won’t need extra salt since the marinade and bouillon usually provide enough seasoning.
4. Buy party wings to save prep time. Party wings are already split and trimmed, so they cook evenly and are easier to handle.
More grilled chicken ideas:
- Grilled chicken tenders
- Jerk chicken thighs
- Grilled chicken drumsticks
Jerk Chicken Wings
Ingredients
- 3 pounds chicken wings (about 1.5 kg), split and tips discarded
- 1/2 cup homemade jerk marinade
- 2 teaspoons chicken bouillon powder (adjust to taste)
- 4 sprigs fresh thyme
Instructions
- Place the chicken in a large resealable bag. Add the jerk marinade, chicken bouillon powder, and fresh thyme. Seal the bag and massage to coat the wings. Marinate in the refrigerator for 30 minutes to overnight, or cook immediately.
- Preheat the oven to broil. Line a baking sheet with aluminum foil and lightly oil the surface.
- Arrange the wings in a single layer on the prepared sheet. Broil for 20 minutes, then flip each wing and brush with pan drippings. Return to the oven and broil for another 10 minutes, until the skin is crisp and the meat is cooked through.
- If using an outdoor grill, cook the wings over medium heat for about 30 minutes, turning every 10 minutes, until they are cooked through and nicely charred.
Notes
2. Adjust the amount of chicken bouillon based on the saltiness of your jerk marinade. If your marinade is already salty, use less bouillon.
Nutrition
Additional Info
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