Jerk Chicken Wings - Air Fryer or Oven-Baked

A plate of jerk chicken wings with lime quarters.

Jerk Chicken Wings - Air Fryer or Oven-Baked

Jerk chicken wings are air-fried or baked till crispy, then tossed in a fiery jerk sauce. Make it as mild or as spicy as you like!

Course Appetizer, Entrée/Main

Cuisine Caribbean, Jamaican

Diet Gluten Free

Prep Time 10

Cook Time 17

Marinating Time 4

Total Time 4 27

Servings pieces

Calories 58kcal

Author Elaine

Equipment

1 instant read meat thermometer

Ingredients

2 pounds chicken wings split into wingettes and drumettes
kosher salt and pepper
1 tablespoon baking powder, gluten-free
½ Scotch bonnet pepper, Habanero pepper or jalapeño pepper, seeded and minced
2 tablespoons tamari soy sauce (gluten-free) (or coconut aminos for paleo diet)
2 tablespoons honey
2 tablespoons coconut sugar
1 teaspoon fennel seeds
2 teaspooons cayenne pepper
1 teaspoon ground allspice
1 teaspoon dried thyme
½ teaspoon ground ginger
2 cloves garlic
2 green onions (scallions) chopped
2 tablespoons apple cider vinegar
2 tablespoons lime juice, freshly squeezed
2 tablespoons orange juice, freshly squeezed

Instructions

Pat the chicken wings dry. This step is important to guarantee crispy wings! Sprinkle with a little salt and pepper and toss with baking powder--that secret "crispy" ingredient!
Preheat your air fryer to 390°F. for 3 minutes. Use an oil mister to spray the basket lightly with oil, or use a brush to add a thin layer.
Arrange the wings in a single layer. Air fry for 10 minutes, then pause the air fryer, remove the basket and flip the wings over. Replace the basket and continue air frying for another 5 - 7 minutes or until wings are crispy and have reached an internal temperature of 165°F. when measured with an instant-read meat thermometer.
While the wings are frying, put the Scotch bonnet (or habanero or jalapeño pepper) tamari, honey, coconut sugar, fennel seeds, cayenne pepper, allspice, thyme, ginger, garlic and green onions in a blender and blend until smooth. Add apple cider vinegar, lime juice and orange juice and continue to blend until well combined.
Transfer the jerk sauce from the blender to a small saucepan. Heat over medium heat. Once it comes to a boil, make a slurry by adding the cornstarch mixed with water. Add the slurry to the jerk mixture, lower the heat to a simmer and stir until the sauce is thick, dark and glossy.
Once the wings are fully cooked, transfer them to a large bowl. Toss with the jerk sauce right away. Garnish with thinly sliced green onions, snipped chives or chopped parsley and serve with plenty of napkins.

Oven-Baking Directions

Preheat your oven to 375°F. Pat the wingettes and drumettes dry, sprinkle with salt and pepper and toss with baking powder. .
Arrange in a single layer on an oiled oven-proof rack on top of a parchment-paper or foil-lined baking sheet. Bake for 40 to 45 minutes, turning once or twice halfway through.
Follow instructions #4 and 5 above while the wings are in the oven.
When the wings have reached an internal temperature of 165°F. when measured with an instant-read thermometer and they are golden brown and crispy, they're done and ready to glaze.
The total cooking time will depend on your oven and the size of the wings. Drumettes sometimes take a little longer than wingettes to cook.
Transfer to a large bowl and toss with the jerk sauce. Garnish with finely sliced green onions or chives and serve.

Notes

These jerk wings freeze beautifully! Lay them in a single layer on a parchment-paper-lined baking sheet and freeze. Once frozen, store them in an airtight container in the freezer for up to 3 - 4 months.

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