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A tray of glazed chicken wings garnished with chopped herbs, placed on parchment paper, with a basting brush in the background.
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Baked Jerk Chicken Wings

🍗🔥🌶️ The homemade answer to your favorite restaurant wings! The wings are baked until crispy and then tossed in a bold barbecue jerk sauce for the perfect crispy yet saucy party wings! This easy chicken wings recipe is great for casual entertaining, backyard get-togethers, and game days! 🏈 🏀
Prep Time15 minutes
Cook Time1 hour
Course: Appetizer, Appetizers, Chicken
Keyword: baked jerk chicken wings, jerk chicken wings, jerk chicken wings in the oven
Servings: 8
Calories: 412cal

Equipment

Ingredients

Wings

  • 3 pounds chicken wings disjointed (use fresh or a bag of frozen that's fully thawed)
  • 1 tablespoon avocado oil (or olive oil, or your favorite oil)
  • 2 tablespoons baking powder
  • 2-3 tablespoons jerk seasoning (use mild or spicy as desired, may be labeled as Jamaican jerk or Caribbean jerk seasoning)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper if desired, to taste

Jerk Wing Sauce

  • 2 cups barbecue sauce (use your favorite; spicy, mild, garlicky, honey, etc.)
  • ¼ cup chicken broth (water may be substituted)
  • 4 tablespoons unsalted butter (salted butter may be substituted for a saltier finish)
  • 2-3 tablespoons jerk seasoning
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Fresh parsley finely minced; optional for garnishing (minced fresh cilantro or thinly sliced green onions may be substituted)

Instructions

  • Wings: Preheat oven to 450F and line a baking sheet with a wire rack with aluminum foil or parchment for easier cleanup.
    Tip - I like to use a baking sheet with a wire rack because it helps allow air to circulate under the wings so they get crispier. If you don't have a baking sheet with a rack, you can use the baking sheet you have noting they may not get quite as crispy.
  • Pat the chicken wings dry using paper towels.
    Tip - Make sure the wings are completely dry before moving on and take your time to make sure they're blotted dry because this is going to help the skin get crispy in the oven.
    Raw chicken wings in a clear resealable plastic bag on a white surface, with fresh parsley nearby.
  • To a large gallon-sized ziptop bag, add the dry wings, oil, seal the bag, and massage to evenly coat the wings. While you could do this in a bowl, I get the best results from using a bag.
    A plastic zip-top bag with raw chicken wings, flour, and various dry seasonings inside, on a white surface next to fresh parsley.
  • Open the bag, add the baking powder, jerk seasoning, garlic powder, onion powder, optional salt and pepper to taste, seal, and massage to evenly coat the wings.
    Raw chicken wings coated in marinade inside a partially open zip-top plastic bag on a white surface, with parsley leaves nearby.
  • Place the wings on the prepared baking sheet with wire rack. Make sure they're not touching each other and that air can circulate.
    Raw, marinated chicken pieces are arranged on a wire rack over a foil-lined baking sheet, ready for cooking.
  • Bake for 30 minutes. Stop, flip the wings over.
    Chicken wings arranged on a wire rack over a foil-lined baking sheet, cooked and lightly browned.
  • Bake for approximately 20 more minutes, or until the wings have crispy skin and cooked through to 165F as measured with a digital thermometer.
    Tip - While wings are baking this time around, make the Jerk Wing Sauce.
  • Jerk Wing Sauce - To a saucepan, add the barbecue sauce, chicken broth or water, butter, jerk seasoning, and simmer over medium-low for about 10-15 minutes; stir intermittently.
    A saucepan contains a block of butter, seasoning, and a thick reddish sauce, possibly for mixing or cooking.
  • To a small bowl, add the cornstarch, water, mix to dissolve the cornstarch and make a slurry. Add the slurry to the barbecue sauce mixture, and stir continuously for about 2-3 minutes, or until the sauce has thickened.
    A metal saucepan filled with reddish-brown sauce, topped with a swirl of cream, sits on a white surface.
  • Note that the sauce will continue to thicken off the heat.
    A stainless steel saucepan filled with reddish-brown barbecue sauce, with a metal spoon resting inside.
  • Using a pastry brush, brush the wings with the sauce all over, getting all sides and nooks and crannies the best you can. If you have extra sauce, reserve it for serving or dipping.
    Baked chicken wings coated in sauce are arranged on a wire rack over a foil-lined baking sheet, with a basting brush resting on top.
  • Return the baking sheet to the oven for about 10 minutes to help set the sauce into a glaze. Tip - Watch them closely so they don't burn because this is a hot oven and there's a fair amount of sugar in barbecue sauce which is prone to burning.
    A tray of baked chicken wings coated in sauce, arranged on a metal rack over foil, garnished with chopped herbs.
  • Optionally and as desired, evenly sprinkle with fresh herbs or green onions, and serve immediately. If desired, you can serve with any extra jerk barbecue sauce.
    A pile of glazed chicken wings garnished with chopped herbs on parchment paper, with a basting brush and a bowl of sauce nearby.

Notes

Storage: Wings are best served hot and freshly made. Leftovers will keep airtight in the fridge for up to 5 days. To reheat, if you have an air fryer reheat at 350F for a couple minutes or as needed; or reheat as needed in your microwave.

Nutrition

Serving: 1serving | Calories: 412cal | Carbohydrates: 33g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 1216mg | Potassium: 398mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1656IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 2mg
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