Remixed Jerk Chicken Wings

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It was Super Bowl Sunday when I came up with this recipe. I had plans to go to a friend’s apartment to watch the game, but my friend happened to be a vegetarian. Since no game day is complete without chicken wings, I decided to make myself a few before heading out to watch the match. Instead of the standard buffalo wings, I opted for a little island flair. No, I’m no Jamaican food expert, but I know a thing or two about flavors.

The more traditional jerk chicken recipes, such as this one from Food & Wine, include a mixture of onions, garlic, Scotch bonnet chiles, and nutmeg along with a number of other ingredients. The main tenets of jerk seasoning are heat, fragrance, and deliciousness. What follows here is a slightly bastardized version that utilizes ingredients most regular home cooks will have in their pantries. The best part? It’s incredibly simple to prepare.

Jerk Chicken Wings Recipe:

  • 3 Tbsps. brown sugar
  • 3 Tbsps. salt
  • 2 Tbsps. garlic powder
  • 1 Tbsp. ground allspice
  • 2 tsps. black pepper
  • 1/2 tsp. cayenne pepper
  • 1/4 cup vegetable oil
  • 3 Tbsps. apple cider vinegar
  • 2 lbs. chicken wings
  • sliced scallions, for garnish


  1. Combine all spices, oil, and vinegar to make a marinade. Toss with chicken to coat. Refrigerate for three hours (or longer if time permits).
  2. Preheat oven to 450˚F.
  3. Spread wings in an even layer on a foil lined sheet tray. Bake in oven for 20 minutes.
  4. Let cool slightly and garnish with scallions.

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