If you're in the mood for chicken wings with a bold, unforgettable punch of flavor, these Jamaican Jerk Chicken Wings with Pineapple Salsa are exactly what you need. This isn’t your average wings recipe oven creation—these wings are smoky, spicy, and kissed with Caribbean sweetness. Whether you're planning a summer BBQ, a game-day feast, or a casual weeknight dinner, this is the kind of dish that turns ordinary chicken wings into something unforgettable. The jerk seasoning brings a fiery blend of spices while the pineapple salsa cools it down with tropical sweetness. Think of it as a flavorful collision of fire and fruit, perfect for any occasion.
Jamaican Jerk Chicken Wings with Pineapple Salsa
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Main Course
Cuisine Caribbean, Jamaican
Large Mixing Bowl to marinate the wings
Blender or food processor to blend jerk seasoning into a paste
Baking sheet with wire rack essential for getting that baked chicken wings oven crispiness
Aluminum foil or parchment paper to line your baking sheet
Tongs for flipping and handling hot wings
Chef’s knife and cutting board for prepping the salsa ingredients
Grill (optional) if you want a more smoky, grilled finish
For the Jamaican Jerk Chicken Wings
- 2.5 lbs chicken wings drumettes and flats, separated
- 2 tablespoons allspice
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons dried thyme
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 3 green onions chopped
- 2 cloves garlic minced
- 1 small Scotch bonnet pepper finely chopped (or habanero)
- Zest of 1 lime
For the Pineapple Salsa
- 1 cup fresh pineapple finely chopped
- 1/4 red onion finely chopped
- 1 small red chili or jalapeño deseeded and finely chopped
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- Salt to taste
Step 1: Prep the Wings
Pat your chicken wings dry using paper towels. This is the secret to achieving chicken wings in the oven crispy—no excess moisture.
Step 2: Make the Jerk Marinade
In a blender or food processor, combine the allspice, smoked paprika, brown sugar, garlic powder, cinnamon, nutmeg, thyme, cayenne, salt, pepper, soy sauce, lime juice, olive oil, green onions, minced garlic, Scotch bonnet, and lime zest. Blend until you have a smooth paste.
Step 3: Marinate the Wings
Place your wings in a large bowl and coat them thoroughly with the jerk marinade. Cover and refrigerate for at least 2 hours, ideally overnight to let the flavors soak deep into the meat.
Step 4: Bake for Extra Crispiness
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the wings on the rack in a single layer. Bake for 45 minutes, flipping halfway through. This method rivals the best baked chicken wings out there and avoids the mess of a fried chicken wings recipe.
Step 5: Make the Pineapple Salsa
While the wings are baking, combine the chopped pineapple, red onion, red chili, cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside. The bright acidity of the salsa will balance out the deep heat of the jerk seasoning.
Step 6: Serve and Enjoy
Serve the baked wings hot with a generous scoop of pineapple salsa on the side—or pile it right on top. Garnish with extra cilantro or lime wedges if desired.
Pairings
These wings are perfect served alongside classic Caribbean sides like coconut rice, fried plantains, or sweet potato wedges. A simple cucumber salad or coleslaw also works beautifully to cool down the spice.
Drink-wise, go for something crisp and cold. Jamaican Red Stripe beer is a no-brainer. For non-alcoholic options, try a chilled mango iced tea or a fresh limeade.
If you're serving this as a full meal, toss in some garlic butter corn on the cob or a light black bean salad. And if you’re planning a spread of chicken wings flavors, this dish complements sticky honey garlic wings, smoky BBQ, or even a tangy buffalo style wing.
FAQs
1. Can I use boneless wings instead of bone-in?
Absolutely! If you're working with a boneless chicken wings recipe, just adjust the cooking time slightly—boneless pieces may cook faster. They're great for easier eating at parties or if you're feeding kids.
2. What’s the best way to get the wings crispy without frying?
The secret lies in baking on a wire rack at a high temperature. This method gives you extra crispy chicken wings without the grease of a chicken wing recipes fried version. You can also pat the wings dry before marinating and avoid overcrowding the pan.
3. Can I make this in a slow cooker?
While the crispy texture won’t be the same, you can adapt this into one of your chicken crockpot recipes. Cook the marinated wings on low for 4–5 hours, then finish under a broiler to add some caramelization.
4. Is this a good recipe for dinner?
Absolutely. Among all the chicken wings recipes for dinner, this one stands out for its rich flavor and built-in side dish with the salsa. Pair it with rice or salad and you're all set for a tropical-themed evening.
5. Can I grill these instead of baking?
Yes! These wings are amazing on the grill. Use medium-high heat and cook for about 20–25 minutes, turning occasionally. The jerk marinade caramelizes beautifully over flames, giving it an extra smoky kick that really competes with the best chicken wing recipe out there.
