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Fiery Jamaican Jerk Grilled Chicken Wings

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Caribbean, Jamaican
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the marinade

  1. 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.
    blending a vibrant Jamaican jerk marinade

Marinate the wings

  1. 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.
    wings are coated in a reddish-brown marinade

Preheat your grill

  1. 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

  1. 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

  1. 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

  1. Let the wings rest a few minutes before digging in—this helps the juices settle and makes them extra juicy.