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Baked Chicken Wings rubbed with a dry Jamaican Jerk Seasoning, on crinkled white parchment papers. Served with slices of lime.
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5 from 2 votes

The BEST Jamaican Jerk Chicken Wings

This Jamaican Jerk Chicken Wings recipe is bold, rich and flavorful. Our homemade Jamaican Jerk Seasoning elevates it a notch, but store bought spices will work just as well. Think sweet, mildly spicy and perfect for your game day appetizer. Oven and Air Fryer instructions are included.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Air Fryer, Chicken, Chicken Wings, Game Day Appetizer, Gameday Appetizer, Jamaican Jerk Spice, Jamaican Recipes, Oven
Servings: 4 People
Calories: 470kcal
Author: Darcey Olson

Ingredients

GARNISH (OPTIONAL)

  • Ranch or Blue Cheese Dressing

Instructions

Air Fryer Instructions

  • Set the air fryer to 360 F degrees and let pre-heat for 10 minutes. Spray the air fryer basket with cooking spray. Set aside.
  • Combine all the dry rub ingredients in a small mixing bowl. Set aside.  
  • Pat the chicken dry using paper towels. Add the chicken wings and vegetable oil to a large mixing bowl and toss to coat using a rubber spatula.
  • Sprinkle the dry rub mixture over the chicken and use your hands or rubber spatula to gently evenly coat the wings. Transfer the wings to the air fryer basket and arrange in a single layer (they should not touch).
  • Cook for 12 minutes. Flip the wings and cook for another 12 minutes. Flip the wings one last time and cook for 5 more minutes to crisp the skins (*Note 4). Using tongs, carefully transfer the wings to a serving platter and enjoy.

Oven Instructions

  • Preheat the oven to 400 F degrees.  Line a large baking sheet with aluminum foil. Place an oven safe cooling rack on top of the foil and spray it with non-stick cooking spray. Set aside. (*Note 5)
  • Combine all the dry rub ingredients in a small mixing bowl. Set aside.  
  • Pat the chicken dry using paper towels. Add the chicken wings and vegetable oil to a large mixing bowl and toss to coat using a rubber spatula.
  • Sprinkle the dry rub mixture over the chicken and use your hands or rubber spatula to gently evenly coat the wings.
  • Add the chicken wings to the cooling rack and bake for 45 minutes (or until 165 internal temperature), rotating at the halfway mark. Using tongs, carefully transfer the wings to a serving platter and enjoy.

EQUIPMENT

Notes

1. Chicken Wings- I prefer using split chicken wings vs whole. You can purchase them pre-cut (my preference) or cut the whole wings yourself. Just make sure to discard the wing tips.
2. Oil - If you don't want to use vegetable oil, substitute it with your favorite oil with a high smoke points, such as Avocado oil.
3. Jamaican Jerk Seasoning - Cut back to 2 Tbsp. for a milder flavor. 
4. Air Fryer Final Turn - The last turn of the wings is to further crisp the skin vs cooking. If you're short on time, feel free to remove after the initial cook time.
5. Cooling Rack Tip - You can put the wings directly on the foil, however you'll end up with a crispier final product when using a cooling rack.
6. Nutritional Facts - Ranch and Blue Cheese dipping sauce isn't included in the nutritional calculations.

Nutrition

Serving: 4Wings | Calories: 470kcal | Carbohydrates: 1g | Protein: 34g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 183mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg