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!