These crispy grilled Jamaican jerk chicken wings are bursting with flavor! Marinated in a spicy and tangy jerk seasoning, they are perfect for any gathering.
Who doesn’t love finger-licking good chicken wings? I always make extra because they disappear fast—trust me, everyone will be coming back for more! 🍗🔥
Key Ingredients & Substitutions
Chicken Wings: Fresh, juicy chicken wings are perfect for grilling. If you can’t find wings, drumsticks are a great substitute. They will also soak up all the wonderful flavors from the marinade.
Spices: The spice blend is key! If allspice isn’t available, you can use a mix of cloves and cinnamon as a substitute. I love to add a pinch more nutmeg for an extra layer of flavor.
Scotch Bonnet Peppers: These give a unique heat and flavor. If you prefer milder wings, use jalapeños or just skip the fresh peppers altogether. Habaneros are similar but spicier, so add with caution!
Vinegar: Apple cider vinegar gives a nice tang. You can swap it with white vinegar or even lemon juice for a different flavor profile.
Brown Sugar and Honey: Sweeteners help balance the heat. If you skip the honey, consider maple syrup or agave syrup for a different twist.
How Can I Make My Chicken Wings Crispier?
Achieving that perfect crispy skin requires a few tricks! Here are my tips:
- After marinating, shake excess marinade off to prevent steam while grilling.
- Drizzle with vegetable oil right before grilling to enhance crispiness.
- Grill over medium-high heat for even cooking and a nice sear.
- For extra crunch, raise the heat for the last few minutes of cooking to give them a nice char.
Always use a meat thermometer to ensure they’re cooked through (165°F or 75°C) without overcooking them and losing that crunch!
How to Make Crispy Grilled Jamaican Jerk Chicken Wings
Ingredients You’ll Need:
For the Chicken Wings:
- 2 lbs chicken wings
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2-3 scallions, chopped
- 1-2 fresh Scotch bonnet peppers (or habaneros), finely chopped (adjust based on heat preference)
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons vinegar (apple cider or white vinegar)
- Juice of 1 lime
- 1 tablespoon brown sugar
- 1 tablespoon honey (optional)
- Fresh cilantro or parsley for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, plus at least 2 hours for marinating. You’ll need an additional 20-25 minutes for grilling. Perfect for a tasty meal with a bit of planning!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, carefully mix all the dry spices together: salt, black pepper, garlic powder, onion powder, paprika, dried thyme, allspice, cinnamon, and nutmeg. This is where the flavor starts!
2. Combine Ingredients:
Add the chopped scallions, finely chopped Scotch bonnet peppers (or habaneros), grated ginger, minced garlic, soy sauce, vinegar, lime juice, brown sugar, and honey (if you’re using it). Stir everything together until it’s well mixed into a nice marinade.
3. Marinate the Chicken:
Now it’s time to add the chicken wings to the bowl. Make sure each wing is coated really well with the marinade. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 2 hours, but overnight will give you the best flavor!
4. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat—about 400°F (200°C) is perfect for crispy wings.
5. Prepare the Wings:
Take the wings out of the refrigerator and shake off any extra marinade. Drizzle the wings with vegetable oil and give them a light toss to coat.
6. Grill the Wings:
Place the chicken wings on the hot grill. Cook them for about 20-25 minutes, turning occasionally, until they’re crispy and cooked through (you want an internal temperature of 165°F or 75°C).
7. Crisping the Wings (Optional):
If you want your wings extra crispy, place them over direct heat for the last few minutes of grilling. Just keep an eye on them so they don’t burn!
8. Let Them Rest:
Once the wings are cooked, take them off the grill and let them rest for a few minutes. This helps them stay juicy.
9. Serve and Enjoy:
Garnish your wings with fresh cilantro or parsley, and serve them with lime wedges on the side. Enjoy your mouthwatering, spicy Jamaican jerk chicken wings!
Can I Substitute Other Types of Chicken for Wings?
Absolutely! You can use drumsticks or chicken thighs if you prefer. Just keep in mind that cooking times may vary; drumsticks usually take a bit longer to cook through compared to wings. Ensure the internal temperature reaches 165°F (75°C).
How Can I Adjust the Spice Level?
If you’d like to decrease the heat, reduce the number of Scotch bonnet or habanero peppers, or omit them altogether. For additional flavor without the heat, consider adding a mild pepper like bell pepper. Conversely, if you prefer more spice, feel free to add an extra pepper or some crushed red pepper flakes to the marinade!
Can I Make This Recipe Ahead of Time?
Yes, you can! Marinating the chicken wings overnight not only intensifies the flavors but can also save you time on the day you plan to grill. Just make sure to store them in an airtight container or tightly covered bowl in the fridge.
What’s the Best Way to Store Leftover Wings?
Store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, ensuring they regain a bit of their crunch!
