Jerk Chicken Wings Recipe

Jerk chicken wings cooking on a grill.

The essence of jerk is the amazing mixture of herbs, spices, and chilies, and when it comes to wings over any other piece of chicken, the marinade-to-chicken ratio tips well in favor of the jerk. That means more heat and more spice with just enough juicy chicken to temper the seasoning to the perfect amount.

Recipe Facts

Active: 45 mins
Total: 12 hrs
Serves: 4 to 6 servings

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  • 1 small onion, roughly chopped

  • 3 scallions, roughly chopped

  • 4 large garlic cloves, roughly chopped

  • 3 Scotch bonnet or habanero chiles, stemmed and seeded

  • 1/4 cup fresh lime juice

  • 3 tablespoons olive oil

  • 2 tablespoons soy sauce

  • 1 1/2 tablespoons salt

  • 1 tablespoon packed brown sugar

  • 1 tablespoon fresh thyme leaves

  • 2 teaspoons ground allspice

  • 2 teaspoons black pepper

  • 3/4 teaspoon freshly grated nutmeg

  • 1/2 teaspoon cinnamon

  • 3 pounds whole chicken wings


  1. Place onion, scallion, garlic, habaneros, lime juice, soy sauce, olive oil, salt, brown sugar, thyme, allspice, black pepper, nutmeg, and cinnamon in the jar of a blender and puree until smooth.

  2. Place chicken wings in a large Ziploc bag and pour in marinade. Seal bag, pressing out as much air as possible and refrigerate overnight to 24 hours.

  3. Soak bamboo skewers in water at least 30 minutes prior to use. Remove chicken from the refrigerator. Thread wings onto skewers lengthwise, spreading wings out to their full length. Let chicken come to room temperature while preparing grill.

  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings pieces on the hot side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to cool side of the grill, cover, and continue to cook until darkly browned and chicken is cooked through, about 20 minutes more. Remove from grill, allow to cool for 5 minutes, and serve.

Special Equipment


Nutrition Facts (per serving)
472 Calories
30g Fat
7g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 472
% Daily Value*
Total Fat 30g 39%
Saturated Fat 8g 41%
Cholesterol 213mg 71%
Sodium 1428mg 62%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 37g
Vitamin C 6mg 29%
Calcium 61mg 5%
Iron 2mg 11%
Potassium 436mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)