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Jerk Chicken Wings
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

These Jamaican Jerk Chicken Wings; all the flavors of Jerk Chicken on Chicken Wings. So perfect for outdoor grilling or can be made in the oven under broil. Spicy, smoky, so good!

Course: Appetizer, Dinner
Cuisine: Carribean
Servings: 6 servings
Calories: 739 kcal
  • 3 pounds chicken wings (about 1.5 kg) split in the middle and wing tips cut and discarded
  • Half cup homemade jerk marinade
  • 2 teaspoons chicken bouillon powder
  • 4 sprigs fresh thyme
  1. Cook on broil for 20 minutes then flip (brush the chicken drippings on it) and grill for 10 minutes
  2. Place the chicken in a large Ziploc bag. Add in the jerk marinade, chicken bouillon powder, and fresh thyme. Seal the bag then lightly massage it to ensure that the marinade gets all over the chicken. Let the chicken marinate in the fridge for 30 minutes to overnight or cook immediately.

  3. Heat up the oven to broil. Place aluminum foil on a baking sheet. Rub oil all over the sheet (I use corn oil). 

  4. Arrange the chicken in a single layer on the prepared baking sheet. Place in the oven and cook on broil for 20 minutes. Flip the chicken to the other side then use a pastry brush to brush the chicken with its drippings. Place back in the oven and grill for another 10 minutes.

Recipe Notes

1. I haven't made this recipe on the grill before so I can't give you precise cooking instructions. However, here are my suggestions: grill on the grill for about 30 minutes turning every 10 minutes.

2. This recipe works well with this recipe for jerk marinade. I add the bouillon powder based on the salt content in my marinade. If you choose to use another jerk marinade, be sure to adjust the bouillon powder depending on how salty your marinade is.