Air Fryer Jerk Chicken Wings
These Air Fryer Jerk Chicken Wings capture the crave-worthy qualities of Jamaica’s most famous dish! After a 24-hour soak in homemade jerk marinade, the air fryer takes over, delivering a batch of wings with mouthwatering blackened edges and moist, flavorful meat. Mild and HOT options included.
In college, I worked in a wood-fired pizza spot known for jerk chicken pizza. The chicken was properly marinated in a made-from-scratch mild jerk sauce resulting in juicy jerk chicken with that distinct island flavor minus the hot pepper heat. This air fryer jerk wings recipe showcases my spin on that exact sauce!
I formulated a similar mild jerk marinade with flavorful veggies, plenty of fresh pineapple, and a handful of jerk-inspired dry herbs and spices. The mild version is my absolute favorite, but I also included a hot version fired up with Scotch bonnet peppers for those who can handle the heat!
*Side note: I encourage you to double or triple up on the marinade because its uses go beyond these air fryer jerk chicken wings. You can use it with other cuts of chicken, pork chops, fish, shrimp, and even tofu!
I’m a big fan of cooking chicken wings in Corsori brand air fryers, but if you don’t have an air fryer, your oven also has what it takes to make jerk chicken wings and bring a Caribbean classic straight to your kitchen!
Why You’ll Love This Recipe
- It’s healthy! Cooking chicken wings in the air fryer is much better for you than traditional deep-frying, and no one will ever know the difference.
- You can make a non-spicy, kid-friendly version with mild bell peppers. Or a spicy version with the fiery flavor of Scotch bonnet peppers.
- These jerk wings are guaranteed to be a hit on gameday, especially when served alongside other crispy air fryer wings like Lemon Pepper Wings and BBQ Wings.
Ingredients You’ll Need
For the jerk sauce marinade:
- Red onion – Or any yellow or white onion you already have on hand.
- Green bell pepper – If you have a different color, that’s okay. Just remember that green bell pepper is more savory, whereas yellow, orange, and red bell pepper are a bit sweeter. For the spicy hot version, substitute scotch bonnet peppers here.
- Pineapple – Fresh is best, but any canned pineapple packed in water (drained, of course) will work in a pinch. It gets blended into the marinade, so the cut you use (rings, chunks, or tidbits) doesn’t make a difference.
- Scallions – Make sure to use the white and green ends for the most flavor.
- Garlic and ginger – Fresh garlic and fresh ginger are non-negotiable. They bring a dimension of vibrant flavor and zing! that you just cannot get from dried.
- Pineapple juice – This is a jerk marinade standard. You can use fresh-squeezed pineapple juice or grab a bottle of 100% juice from the store.
- Soy sauce – If gluten-free, use gluten-free tamari soy sauce here. If soy-free, you can substitute coconut aminos. However, coconut aminos are sweeter than soy sauce, so season with salt and be aware that it will affect the flavor profile.
- Olive oil – This is the fat needed to flavor the meat, retain moisture, and balance the acidic tastes. Don’t skip it!
- Brown sugar – Another jerk marinade standard!
- Dry herbs and spices – The rest of the marinade is rounded out with ground allspice, white pepper, cinnamon, dried thyme, and nutmeg for the perfect balance of spice, warmth, and sweetness.
For the wings:
- Fresh chicken wings – You can use fresh or frozen chicken wings separated into flats and drums. If frozen, let them thaw in the fridge completely before marinating.
- Cooking spray – A spritz of avocado or olive oil spray helps the surface get extra crispy.
- Jamaican jerk seasoning – Finishing these wings with a dusting of dry jerk seasoning is optional but makes this recipe even more flavorful and delicious. If you decide to use it, I highly recommend Grace Jamaican dried jerk seasoning!
How To Make Jerk Wings In An Air Fryer
Step 1: Make jerk marinade. Add chopped onion, peppers, pineapple, scallions, garlic, and ginger to your food processor. Next, add the pineapple juice, soy sauce, olive oil, brown sugar, and dry herbs and spices. Give the mixture a few quick pulses, then process until smooth.
Step 2: Marinate wings overnight. Place the wings in a gallon-size resealable plastic bag, and add the marinade. Squeeze out the excess air, seal, and refrigerate overnight.
Step 3: Prep wings for air frying. Before cooking, take the wings out of the refrigerator and place them on the counter. After about 30 minutes, shake off any excess marinade, transfer the wings to a paper towel-lined plate, and pat dry. This step is important so that wings can crisp properly.
Step 4: Cook wings in the air fryer. Meanwhile, preheat your air fryer to 400°F. Then, carefully arrange the wings in the basket (no overlapping!), and spritz lightly with oil. Set the air fryer to 380°F, and cook for 20 minutes, turning every 5 minutes. Spray the wings with a bit more oil after the first turn.
Step 5: Season and serve. Sprinkle with dry jerk seasoning, if you wish, and serve hot with your favorite sides. Enjoy!
Recipe Tips
- Be sure to dry the wings off after marinating – It may seem counterintuitive to dry off the marinade that the wings just spent hours soaking in, but the wings must be blotted dry before going into the air fryer. Or else the skin will never get crispy.
- Do not overcrowd the air fryer basket – This recipe makes 2 ½ pounds of wings, so you will probably need to cook the wings in batches. If you cook too many at once, the hot air cannot circulate freely, causing steam and slimy wings.
- You may need to adjust the cooking time – Begin checking for doneness with a meat thermometer after the first 15 minutes, then cook for as much time as you need for the chicken to reach a safe 165F°-175F°.
- If you have a Cosori air fryer (like me!) – You can select the “chicken” setting and set the time to 20 minutes. Mine were perfect at the 20-minute mark. If you like your chicken wings “fried hard,” add 3-5 minutes to the cooking time.
- Gluten-Free variation– just swap the soy sauce for Tamari
Variations
More ways to turn up the heat – Feel free to make your jerk wings as hot as you can handle. If you’re after serious heat, in addition to Scotch bonnet peppers, you can use jalapeno or habanero pepper. You can also add cayenne or Tabasco to taste.
Baked jerk chicken wings – For oven-baked jerk wings, follow the recipe by marinating the wings overnight and patting them dry with a paper towel. To bake, place an oven-safe rack on top of a foil-lined baking sheet (this eliminates the need for turning). Spray the rack with oil, arrange the wings on top, and bake in the oven at 425°F for 30 minutes.
Servings
Regarding party wings, celery sticks, carrot sticks, blue cheese, and ranch are always good options. These jerk chicken wings, specifically, are fantastic served with fresh lime and honey mustard vinaigrette for dipping.
To make it a meal, try pairing the wings with any of these sides:
- Summer Dragon Fruit Salad
- Avocado Salad with Citrus-Lime Vinaigrette
- Kale Superfood Salad with Blueberry Vinaigrette
- Air Fryer Sweet Potato Wedges
Storing & Reheating
Storing: Let leftover wings cool, then place them in a shallow container with a tight lid and keep them stored in the refrigerator for 3-4 days.
Reheating: To reheat, return the wings to the air fryer at 380°F until the skin’s original crispiness is restored and the meat is heated.
Recipe FAQs
No. While it may make clean-up somewhat easier, air frying on top of a piece of foil blocks the hot air from flowing underneath the wings and won’t crisp up as evenly.
True to jerk chicken, these wings are mostly dry. The marinade is dried off before the wings go into the air fryer, so you get all those succulent jerk flavors without needing nearly so many wet naps.
Sure! If you prefer wet, saucy wings, set some of the jerk sauce aside (before adding the raw chicken). Then cook for 15 minutes at 380°F. Baste with the reserved sauce and continue air frying, this time at 400°F, for 5 more minutes.
More Air Fryer Chicken Recipes
- Air Fryer Chicken Cutlets
- Air Fryer Hamburgers
- Air Fryer Chicken Meatballs
- Air Fryer Parmesan Crusted Chicken
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Air Fryer Jerk Chicken Wings
Equipment
- Air Fryer *I used a Cosori Air Fryer for this recipe
Ingredients
- For the marinade:
- 1/2 red onion coarsely chopped
- 2 scallions chopped
- 1 green pepper seeded and chopped (for a hot version, use 2 scotch bonnet peppers)
- 2 cloves garlic peeled and chopped
- 1 tbsp olive oil
- 1 cup chopped fresh pineapple
- 3 oz pineapple juice
- 1/2 cup soy sauce *swap with Tamari for gluten-free
- 3 tbsp brown sugar
- 1 tbsp fresh ginger peeled and chopped
- 2 tsp white pepper
- 1 tbsp ground allspice
- 1 tsp cinnamon
- 1 tsp dried thyme
- 1 tsp nutmeg
- For the wings:
- 2.5 lbs fresh chicken wings wings and drumettes
- cooking spray avocado or olive oil cooking spray recommended
- optional: Grace Jamaican dried jerk seasoning for seasoning before serving
Instructions
- Add all marinade ingredients into the bowl of a food processor and process until smooth.
- Place the wings into a large sealable plastic bag and add the marinade. Squeeze out any excess air, seal, and refrigerate overnight.
- Take the wings out of the refrigerator for 30 minutes prior to cooking.
- Line a plate with paper towels and place the wings onto the plate, shaking off any excess marinade. Pat the wings dry (this step is important so the wings don't go into the air fryer wet).
- Preheat the air fryer to 400 degrees F for 5 minutes.
- Add the wings to the basket, leaving room between each, and spray with a little oil spray to coat. You'll need to cook the wings in 2 batches so they have plenty of room to cook.
- Cook at 380 degrees F. for 20 minutes, turning wings every 5 minutes for even cooking. Spray the wings with a little oil spray on the first turn.
- You may need to adjust the temp/cooking time to your air fryer specifications. The chicken should reach a safe 165 degrees F. when tested with a meat thermometer.
- Sprinkle with a little optional dry jerk seasoning (Grace brand is highly recommended), but they will be delicious and flavorful without any additional seasoning. Serve with your favorite sides.
Notes
- Be sure to dry the wings off after marinating – It may seem counterintuitive to dry off the marinade that the wings just spent hours soaking in, but the wings must be blotted dry before going into the air fryer. Or else the skin will never get crispy.
- Do not overcrowd the air fryer basket – This recipe makes 2 ½ pounds of wings, so you will probably need to cook the wings in batches. If you cook too many at once, the hot air cannot circulate freely, causing steam and slimy wings.
- You may need to adjust the cooking time – Begin checking for doneness with a meat thermometer after the first 15 minutes, then cook for as much time as you need for the chicken to reach a safe 165F°-175F°.
- If you have a Cosori air fryer (like me!) – You can select the “chicken” setting and set the time to 20 minutes. Mine were perfect at the 20-minute mark. If you like your chicken wings “fried hard,” add 5 minutes to the cooking time.
Nutrition
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As a lover of bold and spicy dishes, I was eager to try out this recipe, and boy, did it deliver an unforgettable taste experience. These wings take the concept of finger-licking goodness to a whole new level!