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These Honey Jerk Chicken Wings are crispy, juicy, sweet with a hint of spice and packed with amazing jerk flavor! The wings are seasoned with a flavorful homemade jerk seasoning mixture, baked until nice and crispy, then tossed in a sticky honey jerk glaze that brings it all together.

You guys, if you love chicken wings that have a sweet and spicy flavor combo, then these are definitely worth adding to your list of recipes to try. The honey helps balance the bold jerk seasoning. Even though I could care less about football, lol. These are great for game day, parties, family dinners, or really just anytime you’re craving wings.

WHAT MAKES THESE WINGS STAND OUT

Bold jerk flavor: Homemade Jerk seasoning gives the wings a bold, savory, and spicy flavor.
Crispy baked wings: Baking the wings at a high temperature helps the skin become crispy without frying.
Honey Jerk Sauce: The sweetness of honey balances the heat, and adds a nice finish to the wings.
Baking soda: A small amount helps encourage browning and crispier skin as the wings bake.
Cornstarch: Cornstarch helps absorb excess moisture on the surface of the chicken, which can also help create an extra-crispy exterior.

TIPS FOR MAKING CRISPY HONEY JERK CHICKEN WINGS

Pat the wings dry: This is a very important step and is one of the easiest ways to help your wings crisp up. Excess moisture on the chicken can create steam and prevent the skin from browning properly.
Don’t overcrowd the pan: Give the wings enough space so the hot air can circulate around them. If the wings are too close together, they can steam instead of crisp.
Use a wire rack: Baking the wings on a wire rack allows air to circulate underneath the chicken, helping the bottoms crisp up as well. If you just bake them on a sheet tray you won’t yield the same result.
Use baking soda sparingly: A little goes a long way so use only what the recipe calls for. Too much can affect the flavor of the wings.
Coat the wings evenly: Toss the wings thoroughly so the seasoning, baking soda, and cornstarch are distributed evenly.
Toss the wings with the glaze at the end: For the best texture, keep the wings crispy during baking and coat them with the honey glaze at the very end once they’re cooked.

MORE WING RECIPES

FAQs

WHAT IS THE PURPOSE OF USING BAKING POWDER?

Tossing chicken wings in baking powder before placing them in the air fryer or baking them will help them get crispy, similar to the texture of a fried chicken wing.

WHAT IS THE PURPOSE OF CORNSTARCH?

Cornstarch works similarly to baking powder. It absorbs any moisture from the skin and creates a crispier, crunchier texture. I recommend using both for maximum crispiness.

CAN I MAKE JERK CHICKEN WINGS IN THE AIR FRYER?

Absolutely! These wings can be adapted for the air fryer. You’ll want to start by selecting the Air Fry setting and set the temperature to 380°F or 390°F depending on your Air Fryer. Preheat for a couple of minutes. Insert the crisper plate in your air fryer basket (If you have one) and place wings on one layer in the basket to cook for about 20 minutes. After about 10ish minutes flip the wings and continue cooking until crispy and the internal temperature reaches 165°F. Toss wings in sauce and serve.

HOW DO I REHEAT CHICKEN WINGS WITHOUT MAKING THEM SOGGY?

The oven or air fryer is your best option. Reheat the wings until they’re warmed through and the exterior has crisped back up.

I don’t recommend relying on the microwave if crispy skin is important to you. While it will heat the wings quickly, it can make the skin soft.

Questions about these Honey Jerk Chicken Wings? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!

See Step By Step Video Below!

Honey Jerk Chicken Wings

These Honey Jerk Chicken Wings are crispy, juicy, sweet with a hint of spice and packed with amazing jerk flavor! The wings are seasoned with a flavorful homemade jerk seasoning mixture, baked until nice and crispy, then tossed in a sticky honey jerk glaze that brings it all together.

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Prep Time 10

Cook Time 45

Servings 4

Ingredients

For The Chicken Wings

3 ½ Pounds Chicken Wings Mix Of Flats And Drumsticks
3 Teaspoons Jerk Marinade
Neutral Oil To Coat The Chicken Wings, As Needed
½ Tablespoon Baking Powder
1 Teaspoon Cornstarch
1 Teaspoon Browning
Juice Of 1 Lime
Juice Of 1 Orange

For the Jerk Seasoning

3 Tablespoons Light Brown Sugar
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Dried Thyme
1 ½ Teaspoons Allspice
1 Teaspoon Kosher Salt
¼ Teaspoon Black Pepper
1 Tablespoon Smoked Paprika
1 Teaspoon Ground Cinnamon
½ Teaspoon Cayenne Pepper
½ Teaspoon Ground Ginger
1 Teaspoon Nutmeg

For The Honey Jerk Sauce

3 Tablespoons Unsalted Butter
1 Cup Honey
1 ½ Tablespoons Jerk Marinade
1 Teaspoon Light Brown Sugar

For The Cornstarch Slurry

2 Tablespoons Cornstarch
4 Tablespoons Cold Water

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and place a wire rack on top.
Pat the chicken wings dry with paper towels. Removing as much moisture as possible will help the wings get crispy in the oven.
Preheat the oven to 425 F.In a small bowl, combine all of the jerk seasoning spices. Light brown sugar, garlic powder, onion powder, dried thyme, allspice, kosher salt, black pepper, smoked paprika, ground cinnamon, cayenne pepper, ground ginger, and nutmeg. Set aside.
Add the chicken wings to another bowl. Add enough neutral oil to coat the wings, followed by the jerk marinade, baking powder, cornstarch, browning, lime juice, and orange juice. Add the prepared jerk seasoning mix over the wings and toss until they are evenly coated.
Arrange the wings in a single layer on the prepared wire rack placed on top of a sheet tray, leaving space between each wing so the hot air can circulate. Do not overcrowd the pan.
Bake the wings for about 20ish minutes. Carefully flip each wing and continue baking for another 20–25 minutes, or until the wings are golden brown, crispy, and cooked through.
While the wings are baking, prepare the honey jerk sauce. Melt the butter in a small saucepan over medium-low heat. Add the honey, jerk marinade, and light brown sugar and stir until well combined.
In a small bowl, prepare a cornstarch slurry by whisking together the cornstarch and cold water until smooth. Slowly pour the slurry into the honey mixture while whisking continuously.
Continue cooking the sauce for 1–2 minutes, stirring frequently, until it has slightly thickened. Remove from the heat.
Once the wings are finished baking, transfer them to a large bowl. Pour the honey jerk sauce over the hot wings and toss until each wing is evenly coated. Serve the wings immediately, Enjoy!

Honey Jerk Chicken Wings

WHAT MAKES THESE WINGS STAND OUT