Crispy Jerk Chicken Wings

These crispy Jerk Chicken Wings are the absolute BEST for watch parties and fun family dinners! Bake or air fry these to crunchy perfection, then toss in an amazing lime butter sauce your guests will love!

The best jerk chicken wings have some heat, a bit of sweetness, and a ton of flavor! These are perfectly juicy, and you can get deliciously crispy skin with just a few tips and tricks. The key difference with these wings lies in the amazing lime butter sauce we toss the wings in right before serving. This citrusy addition complements all the flavors you love in your jerk seasoning while also giving every bite a juicy finish!

Jamaican jerk chicken wings are usually going to be quite spicy, but every seasoning blend is different. Some people swear by making a jerk marinade, but we wanted these as crispy and crunchy as we could get them, so we opted to use a dry rub instead.

Want more wings? You’ve got to try our Baked Lemon Pepper Wings and these Crispy Garlic Parmesan Wings!

What you’ll love about this recipe:

• SUPER EASY – Wings do not require fancy equipment or complicated procedures. Beginner cooks can easily impress company with a delicious batch of wings without much effort! Tossing the wings into the lime butter sauce is a quick, simple step that pushes them over the top.
• COMPLEX FLAVORS – Jerk seasoning is known for bringing a large variety of flavors together for a surprising, spicy-and-sweet taste. The blend usually includes peppers, cinnamon, ground allspice, nutmeg, and brown sugar for a huge punch of flavor, along with common favorites like garlic powder, onion powder, cumin, etc. We finish them with a citrusy butter that brings the best out of all these flavors!
• MEAL PREP FRIENDLY – Wings can easily be made ahead of time and stored in the fridge or freezer for later. This makes preparing for parties, busy weeks, company, or other stressful situations simple. Just cook ahead of time and reheat when ready to serve.

Ingredients

Here is a quick overview of what you will need for this recipe. For exact measurements, keep scrolling down to the printable recipe card.

• Party wings – Party wings are just chicken wings that have already been separated into “drummies” and “flats.” These cook quickly and are a favorite for how easy they are to eat. This recipe also works for whole chicken wings, though you would need to increase the cooking time.
• Baking powder, Salt-free jerk seasoning, Salt – Baking powder helps soak up moisture and increase the surface level on the chicken skin, making for super crispy wings! I used Penzeys jerk seasoning, but you could use your favorite brand. Check the tips near the bottom of this page for tips to make yours hotter or milder.
• Unsalted butter, Lime juice, Lime zest, Dried thyme – This mixture comes together for a super flavorful finishing sauce to coat the wings. The lime brings out great flavor in the jerk seasoning while the butter makes sure even the crispiest bits do not taste dry or overcooked. You can add red pepper flakes to this if you prefer spicier wings.

How to make the BEST Jerk Chicken Wings

This is a simple process with a few easy steps! Just follow this guide for the best, mouthwatering jerk chicken wings.

Dry & Prep

Pat your wings dry and discard any hanging bits or extra skin. If you’re going for the crispiest wings possible, place on a baking rack, cover with paper towels, and allow to air dry in the fridge for 1-24 hours.

If baking your wings, preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil (for easy cleanup), then place a baking rack on top of it. Grease or spray with oil to prevent sticking. If air frying, you can skip the baking sheet and save the preheating for now.

Season

In a small bowl, mix together baking powder, jerk seasoning, and salt. Place the dried, trimmed chicken wings in a bag or large bowl, then pour the seasoning mixture over them. Toss and mix to coat.

Cook

OVEN – Place the seasoned wings on the baking rack, making sure they are not touching (air flow = crispy skin!). Cook for 20 minutes, then remove from the oven and flip each wing over. Return to the oven and continue cooking 20-25 minutes.

AIR FRYER – Preheat the air fryer to 375 degrees F for 3 minutes, then spray the air fryer basket with olive oil to ensure they won’t get stuck. Place the wings in the air fryer in a single layer, making sure there is some room for air flow between them. You may need to work in batches, but it’s worth it — Making sure the wings have enough room will help make these amazingly crispy and ensures even cooking.

Sauce

While the chicken is cooking, melt the butter in a small bowl. Mix in the dried thyme, lime juice, and zest. Once the wings have reached 165 degrees F, remove from oven and transfer to a large bowl. Pour over the lime butter and toss to coat. Serve immediately.

What to serve with chicken wings?

Garnish your wings with chopped scallions, cracked black pepper, and some fresh thyme if you want to add some color to the dish. Ranch or blue cheese dressing make great dipping sauce for these, too. Jerk chicken is often served with peas and carrots as well as a rice dish (like this Instant Pot Rice and Beans or Cajun Cauliflower Rice if you’re low-carb). Add some collard greens and a side of Jalapeno Cornbread for a true downhome meal.

If you’re serving these with other wings for game day or tailgating, consider adding more finger-food side dishes like Baked Potato Wedges or Crispy Onion Rings. If you want to indulge but keep pit healthy, consider sides like Ranch Zucchini Chips, Air Fryer Carrot Fries, or Bacon Cheddar Cauliflower Tots.

What to do with leftovers:

• FRIDGE: Wings will last up to 4 days in the fridge in an airtight container.
• FREEZER: Allow wings to cool completely, then freeze in a single layer (not touching) on a plate or baking sheet. After about 2 hours, transfer to a freezer bag and enjoy within 3 months for the best taste and texture. Before reheating, thaw overnight in the fridge.
• REHEATING: Reheat in the microwave (30 second increments until warmed through), air fryer (350 for 3-5 minutes), or oven (350 about 10 minutes).

Tips & Suggestions:

1. CRISPY SKIN: For the absolute crispiest skin, pat your wings dry and then allow them to air dry for 24 hours in the fridge. Simply place them on a baking rack (on a baking sheet) and cover with paper towels while any and all moisture evaporates. If possible, choose the air fryer method instead of the oven method for the crispiest wings, and make sure the wings are spaced apart for easy air flow.
2. MORE SPICE: If you want more heat, use a hot jerk seasoning or add red pepper flakes, paprika, or cayenne to your seasoning. You could place 1/2 teaspoon (or more) of red pepper flakes in a small sauce pan with the butter on medium low, allowing it to infuse more heat in the lime butter sauce as well.
3. LESS SPICE: If you do not handle heat well, use a mild jerk seasoning and consider adding additional brown sugar and cinnamon to your seasoning.

More great appetizer recipes:

• Loaded Smoked Queso
• Instant Pot Artichokes
• Easy BBQ Shrimp
• Easy Caprese Salad
• Four-Ingredient Jalapeno Poppers