These Crispy Grilled Jamaican Jerk Chicken Wings are full of flavor and a bit spicy! Marinated in a tasty jerk sauce, they get nice and crispy on the grill—perfect for your next cookout!
You might want to make a little extra because friends will definitely be asking for more. Trust me, the crispy skin and spicy kick make them hard to resist! 😋
I love serving these wings with a side of cooling ranch or a fresh salad. It’s all about that flavor combo, and grilling makes them even better. Enjoy this fun recipe anytime!
Key Ingredients & Substitutions
Chicken Wings: The star of the show! I recommend using fresh wings, but you can also use frozen ones. Just be sure to thaw them completely for even cooking.
Spices: Allspice, cinnamon, and nutmeg are essential for that classic jerk flavor. If you’re out of allspice, a blend of cloves and nutmeg can work. Cinnamon and nutmeg can be reduced if you prefer a milder taste.
Fresh Ingredients: Fresh ginger and garlic add a fragrant kick. If you don’t have fresh ones, you can substitute with about 1/4 teaspoon of powdered ginger and 1/2 teaspoon of garlic powder each, but fresh is always better!
Sauces: The soy sauce gives a salty depth. For gluten-free options, tamari works well. You can swap olive oil with any other cooking oil like canola or avocado oil.
Citrus Juices: Lime and orange juice brighten up the flavors. If you don’t have oranges, lemon juice is a great alternative, though it will shift the flavor slightly.
How Can I Get My Chicken Wings Extra Crispy on the Grill?
Getting that crispy texture on your wings takes just a bit of patience and technique. Here’s how to do it right:
- Start with a preheated grill at medium-high. If you’re using charcoal, wait until the coals are mostly gray for even heat.
- Make sure to let excess marinade drip off before placing the wings on the grill; this helps achieve a good sear.
- Turn the wings every 5-7 minutes for even cooking and to prevent burning.
- If you want to enhance the crispiness, move the wings to a hotter part of the grill for the last 5 minutes of grilling. Keep an eye on them as they can char quickly!
How to Make Crispy Grilled Jamaican Jerk Chicken Wings
Ingredients You’ll Need:
- For the Chicken Wings:
- 2 pounds chicken wings
- For the Marinade:
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 small piece of fresh ginger, minced (about 1 inch)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and at least 4 hours (preferably overnight) for marinating the chicken wings. Additionally, you’ll need about 30 minutes of grilling time. Altogether, you’ll need a bit of patience to let those flavors soak in, but the results are definitely worth it!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the allspice, cinnamon, nutmeg, thyme, garlic powder, onion powder, sugar, and cayenne pepper. Pour in the soy sauce, olive oil, lime juice, and orange juice. Add the chopped scallions, minced garlic, and minced ginger. Stir everything together until well mixed. This tasty mixture will be the marinade that adds flavor to your wings!
2. Marinate the Chicken Wings:
Season the chicken wings with salt and pepper, then add them to the bowl of marinade. Use your hands or a spoon to mix well, ensuring every wing is coated nicely. Cover the bowl with plastic wrap and toss it in the fridge for at least 4 hours. If you can leave it overnight, that’s even better! The longer, the more flavorful!
3. Preheat the Grill:
When you’re ready to cook, heat the grill to medium-high. If you’re using charcoal, wait until the coals are covered with gray ash. This indicates that they’re ready for grilling.
4. Grill the Wings:
Take the chicken wings out of the marinade and let any excess marinade drip off. Discard the remaining marinade. Place the wings on the grill. Grill them for about 25-30 minutes, turning them occasionally so they cook evenly. You want them to be crispy and reach an internal temperature of 165°F (75°C).
5. Crisp Them Up:
If you want to give your wings an extra crunch, move them to a higher heat section of the grill during the last 5 minutes of cooking. This will help to make them even crispier!
6. Rest and Serve:
Once the wings are done, remove them from the grill and let them rest for a few minutes. This helps keep them juicy! If you like, garnish them with fresh cilantro or parsley for a splash of color. Serve these tasty wings warm and enjoy!
Enjoy your flavorful and crispy grilled Jamaican jerk chicken wings!
Can I Use a Different Type of Chicken Beyond Wings?
Absolutely! You can use chicken thighs or drumsticks instead. Just be aware that cooking times may vary; thighs might take a bit longer while drumsticks will be closer in time to wings. Always ensure the internal temperature reaches 165°F (75°C) for safe consumption.
What If I Don’t Have All the Spices Listed?
No worries! You can substitute with pre-made jerk seasoning if available. For a quick alternative, a mix of paprika, black pepper, and a pinch of cloves can mimic the flavors, although the taste will be slightly different. Adjust according to your spice preferences!
Can I Marinate the Chicken for Longer than Overnight?
Yes, you can marinate the chicken for up to 24 hours. Just make sure to keep it in the refrigerator, and if using highly acidic ingredients like lime and orange juice, avoid extending the marinating time too much to prevent the chicken from becoming mushy.
How Should I Store Leftover Chicken Wings?
Store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, you can pop them back on the grill for a few minutes or use the oven to maintain some crispiness—just cover loosely with foil to prevent burning.
