Dad's Kickin' Jamaican Wings, Mon

Dad's Kickin' Jamaican Wings, Mon


"If you like spicy, you will love these. Definitely a crowd pleaser. Football season wouldn't be the same without them."

Ingredients 10 h 25 m {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

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  1. Place the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices in a blender, and blend until thick and smooth. Dunk wings in the mixture, and arrange in single layer on baking sheets. Spread remaining mixture evenly over wings. Cover with aluminum foil, and refrigerate 8 hours, or overnight.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Bake wings 2 hours in the preheated oven.
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Reviews 22

  1. 28 Ratings


Why settle for commercial "finger-lickin' good" when you can have these? Absolutely fantastic, and not too spicy for us. Because I didn't have jerk seasoning blend on hand, I added jerk flavours to the dip. The ingredients that went into the blender were all the above plus one onion, 2 1/2 tsp. thyme, 2 tsp. allspice, 2 tsp. black pepper, 1/2 tsp. cinnamon, 1/2 tsp. cayenne, and salt instead of the jerk seasoning blend. While the flavour was out of this world, the other revelation was the long cooking at a lower temperature. Usually I make my wings at a higher temp for a shorter time, and while they're good, the texture was much better this way: crispy on the outside, and meltingly tender on the inside. I'll never cook wings at a higher temp ever again.


These wings were out of this world. Very easy to make. Loved the longer cooking time at lower temperature. Managed to hide a few for reheating the next day...even better. Thanks for a great recipe.


These were not as "kickin" as I hoped they would be. Marinaded them overnight in the pasty marinade, but they were still very bland. They smelled great cooking and the little bit of flavor they did have was very good. I don't know how to rescue these. Maybe some vinegar in the marinade to help it penetrate?