Chicken wings are rarely subtle, and they don’t need to be. This version uses Jamaican jerk seasoning for heat and depth, then lets the oven do the work while broccolini roasts alongside. It’s the type of dinner that fits squarely into a weeknight routine: quick to assemble, forgiving if you step away for a few minutes, but still absolutely delicious.
There’s no claim to authenticity here, just respect for the flavors. The wings are rubbed with jerk seasoning, baked until the skin tightens and browns, and finished with fresh chili, herbs, and lime. The broccolini picks up whatever drips from the pan, which is exactly what you want. Serve it straight from the tray, with a bowl of rice or just some napkins.
How to Make Jamaican Jerk Chicken Wings
1. Season the Wings
Arrange the chicken wings in a single layer in a bowl. Sprinkle with the jerk seasoning and rub it evenly into the skin. If time allows, cover and refrigerate for up to 12 hours. If not, let them sit at room temperature while the oven heats. 
2. Prepare the Oven
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with baking paper.
3. Blanch the Broccolini
Bring a pot of water to a boil. Add the broccolini and cook for 2–3 minutes, just until bright green. Drain and set aside.
4. Roast the Wings
Rub the wings lightly with olive oil and arrange them on the prepared baking sheet. Scatter the sliced chili over the top. Bake on the middle rack for 30 minutes.
5. Add the Broccolini
Remove the tray from the oven, add the broccolini, and return everything to the oven for another 15 minutes, until the wings are cooked through and the broccolini is tender with crisp edges.
6. Finish and Serve
Sprinkle with fresh coriander leaves and serve hot, with Jamaican BBQ sauce and lime wedges on the side.
Recipe Notes
For deeper flavor, marinate the wings for at least 2 hours, or overnight if possible.
Use a rimmed baking sheet to catch juices and prevent smoking in the oven.
The broccolini can be blanched ahead of time and refrigerated until needed.
Adjust heat by reducing the chili or choosing a milder jerk blend.
FAQ
Can I use chicken drumettes or thighs instead of wings?
Yes. Drumettes work well; thighs will need an additional 10–15 minutes in the oven.
Is jerk seasoning very spicy?
It depends on the blend. Some are mild and aromatic, others lean heavily on heat. Taste before using.
Can this be made ahead?
The wings are best fresh, but leftovers reheat well in a hot oven for 10 minutes.
What should I serve with this?
Rice, flatbread, or nothing at all. Lime does most of the work.
Jamaican Jerk Chicken Wings
- Total Time: 55 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Spicy jerk chicken wings baked with broccolini. A quick weeknight meal with Caribbean flavors.
Ingredients
- 6 organic chicken wings
- 2 tbsp Jamaican Jerk seasoning
- 1 bunch broccolini
- 3 tbsp olive oil
- 1 red long chilli, sliced finely
- fresh coriander leaves
- Jamaican BBQ sauce
- lime wedges
Instructions
- Place chicken wings in a single layer in a ceramic bowl. Sprinkle with jerk seasoning and rub it well into the skin. If time allows, cover with cling film and refrigerate for 12 hours; otherwise, set aside.
- Preheat oven to 375°F (190°C).
- Steam or cook whole broccolini stems for 2-3 minutes in boiling water. Remove and set aside.
- Rub each wing with olive oil and place on a baking tray lined with baking paper. Sprinkle with sliced chili and bake on the middle shelf of the oven for 30 minutes.
- Add broccolini to the baking tray and return wings to the oven for 15 minutes.
To serve
- Sprinkle fresh coriander leaves over the hot wings. Serve with Jamaican BBQ sauce and lime wedges.
Notes
- For deeper jerk flavor, marinate the chicken for at least 2 hours, or overnight if possible.
- To prevent burning, use a baking sheet with edges to catch any dripping juices.
- Roasted broccolini can be prepped ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Jamaican
Nutrition
- Serving Size: 2 wings
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 150
If you liked this, you are going to love these favorite Caribbean recipes:
Plantains Foster: A Caribbean Twist on New Orleans’ Classic Dessert
Caribbean Grilled Chicken and Plantain Bowls
How to Make Caribbean Black Cake
Oxtail: From Humble Beginnings to Center Stage
Frequently Asked Questions
How long should I let the chicken wings sit after rubbing with jerk seasoning?
If time allows, let the wings sit covered in the refrigerator for up to 12 hours. If you’re short on time, letting them sit at room temperature while the oven preheats is sufficient.
What should I do if I can’t find fresh chili for the wings?
If fresh chili isn’t available, you can substitute with a pinch of red pepper flakes or a dash of hot sauce to maintain some heat in the dish.
Do I need to add oil to the broccolini before roasting?
No, you don’t need to add oil to the broccolini; it will pick up flavors from the chicken wings as they roast together.
These are spectactular!
This goes perfect with the Jamaican rum cocktails we have on our blog, and our Jamaican trip giveaway on BevMo!’s Facebook page. Cheers!!