Jamaican Jerk Chicken Wings

Jamaican Jerk Chicken Wings pack the authentic, spicy flavours of Jamaican cuisine with every bite. Whether air fried or oven baked, they’re topped with tangy pineapple salsa for a refreshing balance of Caribbean heat and tropical sweetness.

Prep Time20

Cook Time20

Total Time40

Course: Appetizers & Starters, Chicken & Poultry, Main Dishes & Entrees

Cuisine: Jamaican

Keyword: Caribbean jerk chicken wings, How to make jerk chicken wings, Jamaican jerk chicken wings, Jamaican jerk chicken wings recipe, Jerk chicken wings, Jerk chicken wings recipe, jerk wings

Servings: servings

Author: Taneisha Morris

Equipment

Mixing Bowls
Air Fryer or Oven
Tongs

Ingredients

2 lb Chicken Wings
2 tbsp Olive Oil
Jamaican Jerk Marinade or if using store bought, mild or hot grace or walkerswood brand recommended
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Seasoning Salt

Pineapple Salsa

1 cup Pineapple diced
1/4 cup Red Onion finely diced
2 tbsp Cilantro finely chopped
1 whole Jalapeno diced
1 tbsp Fresh Lime Juice or fresh lemon juice
1 tbsp Honey optional
Salt to taste

Instructions

Jerk Chicken Wings

Preheat your air fryer to 400°F (200°C) or your oven to 425°F (220°C). Pat 2 lbs of chicken wings dry with paper towels, then place them in a large bowl.
Drizzle with olive oil and season with garlic powder, onion powder, and seasoning salt. Toss to coat evenly. Add jerk marinade and mix until all wings are well coated.
For Air Fryer: Arrange the wings in a single layer in the air fryer basket. Cook at 400°F for 20–25 minutes, flipping halfway through, until the wings are golden, crispy, and cooked through.
For Oven: Place the wings on a foil or parchment-lined baking sheet with a wire rack on top to allow airflow. Bake at 425°F for 35–40 minutes, flipping halfway through, until crispy and cooked through. For extra char, broil the wings for 2–3 minutes at the end.
Add prepared pineapple salsa all over the wings, serve immediately, and enjoy!

Pineapple Salsa

In a medium bowl, combine the pineapple, red onion, cilantro and jalapeño. Then add lime juice, honey (if using), and salt. Mix gently until well combined. Taste and adjust flavours as needed. Serve immediately or refrigerate for 15–30 minutes before serving.

Notes

Marinating Time - for deepest flavour marinate the wings for at least 2 hours or overnight in the fridge. Even 30 minutes makes a difference.

Make it Milder - use a mild jerk marinade or reduce the amount used. The pineapple salsa also helps cool the heat.

Jerk Seasoning Boost - for extra depth add a pinch of my homemade Jamaican jerk seasoning as a dry rub before adding the wet marinade.

Nutrition