These crispy grilled Jamaican jerk chicken wings are full of flavor and just the right amount of heat! Packed with spices, they’re perfect for a summer cookout or game day.
Getting those wings nice and crispy is like the chef’s secret weapon. Plus, the spice mix takes you straight to the Caribbean! Who says you can’t have a little fun while grilling? 😄
Key Ingredients & Substitutions
Chicken Wings: The star of the dish! Look for ones that are uniform in size for even cooking. You could substitute with drumsticks or other bone-in pieces if wings aren’t available.
Scotch Bonnet Peppers: These provide authentic heat. If you prefer less spice, use fewer peppers or switch to jalapeños for a milder option. I’ve even used a dash of hot sauce in a pinch!
Brown Sugar: Adds a nice sweetness that balances the heat. You can replace it with honey or maple syrup for a different flavor profile. Just keep the quantities similar.
Fresh Ginger: Grated ginger enhances the marinade with a zesty kick. If you don’t have fresh, ground ginger can work too—use about half the amount.
Vinegar: Apple cider vinegar gives a nice tang. If you’re out, white vinegar or rice vinegar are good alternatives, but adjust to taste as they can be a bit stronger.
How Do I Make Sure My Chicken Wings Get Crispy?
Crispy skin is key to delicious grilled wings! Start by marinating for at least 2 hours (or overnight if you can), which helps tenderizes the meat. Before grilling, let the wings come to room temperature for about 30 minutes to ensure even cooking.
- Preheat the grill on medium-high heat to get those wings sizzling.
- Grill the wings over direct heat for the first 5-7 minutes on each side.
- After initial grilling, move them to indirect heat for extra crispy skin. This allows the fat to render out while cooking through without burning!
- If possible, avoid flipping the wings too often—let them sit so they develop a nice crust.
How to Make Crispy Grilled Jamaican Jerk Chicken Wings
Ingredients You’ll Need:
For the Chicken Wings:
- 2 pounds chicken wings
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon dried thyme
- 1 tablespoon brown sugar
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh ginger, grated
- 2-3 Scotch bonnet peppers (or habaneros), finely chopped (adjust for heat preference)
- 1 tablespoon fresh scallions, chopped
- 1 tablespoon fresh parsley, chopped
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time plus at least 2 hours for marinating (overnight is best). You’ll spend around 20-25 minutes grilling. So, if you’re patient, the total time from start to finish can be around 2 to 2.5 hours, making it well worth the wait!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and brown sugar. Stir well until everything comes together to form a thick paste. This will give your wings that delicious jerk flavor!
2. Add Wet Ingredients:
Now, pour in the soy sauce, apple cider vinegar, lime juice, and add the grated ginger, chopped Scotch bonnet peppers, scallions, and parsley to the spice paste. Mix everything together until well combined. Your marinade is now ready!
3. Marinate the Chicken:
Take the chicken wings and place them in a large bowl or a resealable plastic bag. Pour the marinade over the wings, making sure they are well coated. If using a bag, seal it tightly, or cover the bowl with plastic wrap. Pop it in the fridge and let the wings marinate for at least 2 hours, but overnight is even better for max flavor!
4. Prepare the Grill:
Before you start grilling, preheat your grill to medium-high heat. If you’re using a charcoal grill, set it up for a two-zone fire, creating both direct and indirect heat areas.
5. Grill the Chicken Wings:
Once the grill is ready, remove the wings from the marinade and shake off any excess. Place them over the direct heat side of the grill. Grill the wings for about 5-7 minutes on each side, or until they’re crispy and cooked through (the internal temperature should reach 165°F or 75°C).
6. Crisp Up the Skin:
If you want extra crispy wings, move them over to the indirect heat side of the grill for an additional 5-10 minutes, turning them occasionally to get that perfect crispness.
7. Serve:
Once they’re done, take the wings off the grill and lay them on a serving platter. You can garnish with some extra chopped parsley or scallions for a nice touch. Serve them hot with your favorite dipping sauce, or enjoy them just as they are—delicious!
Enjoy your tasty and crispy grilled Jamaican jerk chicken wings!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! You can use chicken drumsticks or even bone-in chicken breasts instead of wings. Adjust the cooking time based on the size of the chicken pieces; larger pieces will take longer to cook through.
How Can I Reduce the Heat of the Wings?
If you’re looking to tone down the spice level, reduce or omit the Scotch bonnet peppers and cayenne pepper in the marinade. You can also balance the heat by adding a bit more brown sugar or serving with a cooling dipping sauce, such as ranch or yogurt-based dressings.
How Should I Store Leftover Wings?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also microwave them, but they may not retain their crispiness.
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade up to a week in advance. Just store it in an airtight container in the refrigerator. When you’re ready to grill, simply add the chicken wings and let them marinate!
