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Jerk Chicken Wings

Chef John

"These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them."
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9 h 10 m servings 253 cals
Original recipe yields 6 servings

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  • Prep

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  1. Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
  2. Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
  3. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  4. Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
  5. Bake in the preheated oven for 25 minutes.
  6. Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
  7. Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.


  • Cook's Note:
  • You can marinate the wings for 2 hours at room temperature, turning every 15 minutes, instead of marinating in the refrigerator overnight.

Nutrition Facts

Per Serving: 253 calories; 15.9 g fat; 11.4 g carbohydrates; 16.6 g protein; 48 mg cholesterol; 1463 mg sodium. Full nutrition

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Read all reviews 72
  1. 97 Ratings

Most helpful positive review

There should be a primer for those of us who've never handled a fresh pepper ending with the letter "o". I used BOTH hands to wipe my face after deseeding the habaner"o"s and all hell broke loos...

Most helpful critical review

We found these too spicy, but that might be because I subbed a different kind of pepper. Will try again with fewer peppers.

Most helpful
Most positive
Least positive

There should be a primer for those of us who've never handled a fresh pepper ending with the letter "o". I used BOTH hands to wipe my face after deseeding the habaner"o"s and all hell broke loos...

I don't give out a five star rating for everything that comes along. I think that by doing so, it diminishes the effectiveness of the rating system. That said, I must say that I really liked thi...

Somewhat labor intensive, but the flavor was well worth waiting for. Served these at a "Jamaican Me Jerk" party, with Cocomojito's also from AR. Fun trying to do the limbo after a couple of th...

I really loved this recipe. It is very spicy but that is what makes it taste good. I added some shadow beni since I did not have much thyme. It worked really well.

These wings are amazing. I used this recipe to go against one of my Jamaican coworkers in a jerk wing cook off. I already knew I was going to win since I had made the recipe several other times ...

Great recipe. This is the closest recipe I've tried that comes close to the real authentic jerk flavor.

This recipe was amazing!! The flavor was so delicious and there was just enough heat in there that it didn't scare me away and I'm not a spicy food kind of girl. I am recommending this recipe to...

Delicious.. I am part West Indian and love Jerk Chicken. This recipe reminds me of my grandmother. I doubled the recipe the second time and added more habaneros the second time to make it spicie...

Another home run by Chef John! Took his advice and followed his explicit instructions, only thing is that it marinated for 3 days. But my crowd went wild for it. The blend is a wonderful mix o...