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Jamaican Jerk Chicken Wings with Pineapple Salsa

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine Caribbean, Jamaican
Servings 4

Equipment

  • 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

Ingredients
  

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

Instructions
 

Step 1: Prep the Wings

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.