Easy Jerk BBQ Chicken Wings

Now I feel like I must start this off with a little disclaimer because the internet will internet — this is not the traditional, authentic way of making jerk chicken. This is my oven-friendly, weeknight-approved, sticky, smoky, BBQ jerk chicken wings situation. And honestly? I’m not mad about it one bit.

You guys went CRAZY when I dropped my BBQ chicken legs recipe (it’s still a household classic in this house), but I wanted to do something new. I’m still absolutely obsessed with BBQ wings, and I knew combining that with jerk flavours would be a huge hit. Enter: jerk BBQ wings. Sticky, smoky, spicy, sweet, and honestly a little bit dangerous because you will keep going back for “just one more”.

These wings are bold, unapologetic, and absolutely packed with flavour — without needing a grill, smoker, or a trip to Jamaica. All you need is an oven, a rack, and a bit of patience (mainly to stop yourself licking the sauce off the brush).

Let’s talk jerk (before we cook)

Jerk is deeply rooted in Jamaican cooking and culture, traditionally cooked low and slow over pimento wood with a spice blend that’s both fiery and aromatic. If you want to learn how it’s properly done, I genuinely recommend Flayvaful by Nathan Smith. His jerk paste uses pimento berries, cinnamon stick, nutmeg, fresh ginger, thyme, and so much more — it’s an incredible reference for authentic Jamaican flavours.

That said, this recipe is about accessibility. If you don’t have the time (or energy) to make jerk paste from scratch, a good-quality shop-bought option works beautifully. I really like Dunn's River Jamaican Jerk Paste — it’s bold, spicy, and already well balanced.

One important thing to note: most jerk pastes already contain salt. When I was testing this recipe, adding extra salt made the wings way too salty, and once you cross that line… there’s no coming back. So always taste your seasoning first and adjust after cooking if needed.

Why you need BOTH a dry rub and a wet jerk marinade

This is where the flavour magic happens.

For truly good wings, I don’t rely on just one layer of seasoning. You need:

• A dry rub to season the skin and help with colour and crispiness
• A wet jerk paste to bring heat, spice, and that signature jerk flavour

My dry rub is a blend of:

• Ground coriander
• Ground pimento (allspice)
• Onion granules
• Smoked paprika
• Jerk seasoning (check for salt!)

This gives the wings a savoury, smoky base that stands up to the sticky BBQ sauce later on. Think of it as building flavour in layers rather than dumping everything on at the end.

The wet jerk paste then coats the wings, sinking into all the nooks and crannies so every bite tastes intentional. This combo is what stops the wings from tasting flat or one-note.

The SECRET to crispy oven-baked wings (please read this)

If you take nothing else from this recipe, take this: wet wings will never crisp.

I don’t care if you wash your chicken or not — that’s not my ministry — but once you’re done, you must dry the wings properly. Pat them down with kitchen roll until they are completely dry. Any leftover moisture will turn to steam in the oven, and instead of crisping, your wings will basically… sweat. And soggy wings are not the vibe.

The second non-negotiable is airflow.

This is why I always cook my wings on a rack placed over a tray instead of directly on the tray. Elevating the wings allows hot air to circulate all around them, meaning:

• Even cooking
• Better browning
• No wings sitting in their own juices

When wings sit flat on a tray, the underside basically boils. On a rack? They roast properly. Crispy skin, juicy meat, happy life.

Low and slow, then sticky and bold

These wings start off cooking uncovered so the fat can render and the skin can dry out and crisp. Once that foundation is set, that’s when we start basting.

And I mean constantly basting.

For maximum flavour, you need to:

1. Flip the wings regularly
2. Brush on the jerk BBQ sauce in layers
3. Let each layer caramelise before adding the next

This does two things:

• Builds deep, sticky flavour without burning
• Creates that glossy, finger-licking finish

If you rush this step and dump all the sauce on at once, the sugars will burn before the wings are cooked through. Patience = payoff.

Why BBQ + jerk just works

Jerk seasoning is spicy, aromatic, and savoury. BBQ sauce brings sweetness, tang, and that nostalgic comfort-food vibe. Together? Elite combo.

The sweetness of the BBQ sauce softens the heat of the jerk, while the spices stop the sauce from being sickly. It’s balance. It’s harmony. It’s wings you keep thinking about the next day.

These are perfect for:

• Game night
• Parties
• Fakeaway Fridays
• Or honestly… dinner with chips and vibes

Final thoughts (aka why you need to make these)

These jerk BBQ wings are proof that oven-baked chicken can be just as exciting as grilled or fried. They’re sticky without being cloying, spicy without being aggressive, and packed with flavour from the very first bite.

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