There’s just something about the smoky, spicy, and slightly sweet taste of Jamaican jerk that instantly makes you feel like you’re grilling beachside in Montego Bay. These Jamaican Jerk Grilled Chicken Wings pack bold island flavor with a spicy kick and that irresistible crispy char that only a hot grill can give. Whether you're hosting a backyard barbecue or looking to level up your chicken wings recipes for dinner, this wings recipe grilled to perfection is guaranteed to turn up the heat in the best way. And yes—these might just be some of the best grilled chicken wings you’ve ever had.
Fiery Jamaican Jerk Grilled Chicken Wings
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course
Cuisine Caribbean, Jamaican
Grill (gas or charcoal) A charcoal grill will give you more of that authentic smoky jerk flavor, but gas works great too.
Blender or food processor Essential for blitzing up that jerk marinade until it’s smooth and punchy.
Mixing bowl For tossing the wings with oil before grilling.
Tongs To flip and maneuver those crispy wings on the grill.
Meat Thermometer To ensure your wings hit that perfect 165°F internally.
For the wings
- 2.5 lbs chicken wings drums and flats, skin-on
- 1 tablespoon vegetable oil
For the jerk marinade
- 2 tablespoons allspice ground
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 Scotch bonnet pepper seeded for less heat, optional
- 4 garlic cloves
- 1 thumb-sized piece of fresh ginger peeled
- 4 green onions chopped
- Juice of 1 lime
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 tablespoons orange juice
Prep the marinade
In a blender or food processor, combine all the marinade ingredients until you get a thick, fragrant paste. Taste and adjust salt or sweetness if needed.
Marinate the wings
Pat the wings dry and toss them in a large bowl with a tablespoon of oil. Pour the marinade over the wings, coating them thoroughly. For best flavor, marinate for at least 2 hours—or overnight in the fridge.
Preheat your grill
Fire up your grill to medium-high heat (about 400°F). If using charcoal, push coals to one side for a two-zone cooking setup—this helps manage flare-ups and gives you better control over crispy grilled chicken wings.
Grill the wings
Place the wings skin-side down over direct heat. Grill for about 6–7 minutes per side, getting a nice char. Move to indirect heat to finish cooking through if needed. Internal temp should hit 165°F.
Optional glaze
Brush with a light layer of honey or jerk marinade in the final minute on the grill for that sticky-sweet finish.
Rest and serve
Let the wings rest a few minutes before digging in—this helps the juices settle and makes them extra juicy.
Pairings That Pop
Serve these fiery jerk wings with cooling sides like creamy coleslaw, grilled pineapple slices, or a chilled mango-avocado salsa. Want to go Caribbean all the way? Add some rice and peas or sweet fried plantains on the side. A cold Red Stripe beer or a tropical rum punch won’t hurt either.
FAQs
1. Can I use frozen wings?
Yes, but thaw them fully before marinating. Grilling frozen chicken directly won’t absorb the marinade well and can cook unevenly.
2. Can I make these less spicy?
Absolutely! Just remove the seeds from the Scotch bonnet or swap it out for a milder chili like jalapeño.
3. Can I use boneless wings or different cuts?
Bone-in wings give the best texture for this grilled chicken wings recipe, but you could adapt this marinade for boneless thighs too. Just reduce the cook time.
4. Is this marinade good for other meats?
Totally! This grilled chicken wings marinade also works wonders on pork chops, making it a flavorful addition to your pork chop recipes list. It even spices up ground beef recipes like jerk sliders or meatballs.
5. What if I want saucy wings?
No problem! Save some marinade (set aside before adding raw chicken) and mix with a bit of melted butter and lime juice to create a bold grilled chicken wings sauce for tossing.
6. How do I get crispy wings on the grill?
Dry the wings well before marinating, and don’t overcrowd the grill. That space lets the skin render and crisp up nicely, giving you that coveted crispy wings on the grill finish.
7. Can I turn these into BBQ wings?
Sure! Brush with a jerk-spiked bbq sauce during the last few minutes for a spicy twist on traditional bbq wings on the grill. It’s like a fusion of jerk and bbq chicken wings grilled style—crazy good!
8. How about buffalo-style?
Try grilled buffalo chicken wings by tossing them post-grill in a buffalo-jerk hybrid sauce. Talk about heat on heat!
