Grilled Jerk Chicken Wings Grilled Jerk Chicken Wings

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Yvonne Duivenvoorden

We've toned down the intense heat of Jamaican jerk seasoning by using jalapeño pepper in place of the spicier Scotch bonnet that's traditionally used. Roast the wings the night before and pop them on the grill when guests arrive.

  • Prep time 25 minutes
  • Total time 3 hours


  • 4 green onions chopped
  • 2 tablespoons lime juice
  • 1 tablespoon each sodium-reduced soy sauce and vegetable oil
  • 1 jalapeño pepper seeded and chopped
  • 2 cloves garlic chopped
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons ground allspice
  • 1 teaspoon packed brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon each ground ginger and pepper
  • 1/4 teaspoon each cinnamon and nutmeg
  • 900 g chicken wings and/or drumettes


In food processor, purée together green onions, lime juice, soy sauce, oil, jalapeño pepper, garlic, thyme, allspice, brown sugar, salt, ginger, pepper, cinnamon and nutmeg until smooth. Scrape into large bowl; add wings and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place wings on greased rack set over foil-lined rimmed baking sheet. Bake in 350°F (180°C) oven until juices run clear when chicken is pierced, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Reheat on grill over medium heat before continuing with recipe.)

Place wings on greased grill over medium-high heat; close lid and grill, turning once, until browned and crispy, 6 to 8 minutes.

Makes about 24 wings.

Nutritional facts per wing: about

  • Sodium 137 mg
  • Protein 5 g
  • Calories 63.0
  • Total fat 4 g
  • Potassium 50 mg
  • Cholesterol 16 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 3.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 2.0
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Appetizers & Snacks

Grilled Jerk Chicken Wings