Smoked jerk chicken wings are the wings you didn’t know you needed. Smoky, spicy, and unbelievably tender, these irresistible wings vanish from a party table in minutes.
Jerk Chicken Wings
As football season ramps up, this is the perfect time to stock your tailgate and party menus with easy, show-stopping finger foods. Chicken wings are a BBQ staple: the goal is crisp skin, juicy meat, and bold flavor. This smoked jerk wings recipe delivers on all three and goes far beyond simply shaking a seasoning on the wings.
Smoked Jerk Chicken Wings
These wings are marinated in a vibrant, balanced mixture of savory spice, bright acidity, and aromatics, then smoked low and slow to build depth of flavor. The marinade features pickled peppers combined with green onions, fresh ginger, and garlic for a lively, tangy base. Jerk seasoning brings the warm, aromatic notes that tie everything together.
Tip: taste the marinade before adding raw chicken. Jerk seasoning blends vary in salt and heat, so sampling the sauce first lets you adjust seasoning and spiciness to your preference.
How to Make Jerk Chicken Wings
These wings are simple to prepare and reward you with big flavor. Plan ahead and allow time for the wings to marinate for the best results.
- Make the marinade. Combine the marinade ingredients in a blender or food processor and blend until smooth. Add water one tablespoon at a time until you reach a saucy, smooth consistency.
- Marinate the wings. Place wings in a gallon zip-top bag or large bowl. Pour the marinade over the wings, seal or cover, and refrigerate for at least 8 hours or overnight.
- Smoke. Preheat your smoker to 200°F. Fruitwoods like apple or cherry work especially well. Remove wings from the marinade and place them directly on the grates (or on a rack over a sheet to avoid sitting in their juices). Smoke for about 1½ hours, flipping every 30 minutes, until the internal temperature registers 165–170°F and the skin is browned and crisp.
- Enjoy. These wings are packed with flavor and don’t require extra sauce, though a mild, creamy dip like ranch, sour cream, or Greek yogurt helps balance the heat. Garnish with sliced green onions if desired.
Go forth and enjoy, BBQ friends!
More Chicken Wings Recipes
Want to expand your wings repertoire? Try different smoked or grilled wing recipes for variety at your next gathering.
- Crispy Smoked Chicken Wings
- Sweet Heat Smoker Chicken Wings
- Crunchy Grilled Dill Pickle Chicken Wings
Jerk Chicken Wings Recipe
This smoked jerk wings recipe has been a favorite on Hey Grill Hey since it was first published in 2015. We’ve updated the post with more tips, but the core recipe remains the same.
Smoked Jerk Chicken Wings
Susie Bulloch
Ingredients
- 4 pounds chicken wings
Marinade
- 1 cup green onions roughly chopped
- ¼ cup pickled jalapeños more if you like extra heat
- 1 1-inch knob fresh ginger peeled
- 3 cloves garlic
- 3 Tablespoons jerk seasoning
- 3 Tablespoons canola or vegetable oil
- 3 Tablespoons water
Instructions
- Make the marinade. Add all marinade ingredients to a blender or food processor and blend until fully combined. Add water one tablespoon at a time while blending until the mixture is smooth. Taste and adjust salt or heat before adding raw chicken.
- Marinate the chicken wings. Place wings in a gallon-sized zip-top bag or large bowl. Pour the marinade over the wings, seal or cover, and refrigerate for at least 8 hours or overnight.
- Preheat. When ready to cook, preheat your smoker (or oven) to about 200°F.
- Smoke the wings. Place wings directly on grill grates or on a wire rack set over a baking sheet so they don’t sit in their juices. If desired, sprinkle a bit more jerk seasoning on the wings before closing the smoker. Flip every 30 minutes.
- Finish smoking. Smoke for about 1½ hours total, until the wings are brown, crisp, and the internal temperature reaches 165–170°F.
- Serve immediately. Offer a mild, creamy dip (ranch, sour cream, or Greek yogurt) to cool the heat slightly and garnish with sliced green onions.
Nutrition
Nutrition information is an approximation.