Caribbean Jerk Air Fryer Chicken Wings

Savor the bold, spicy flavors of the Caribbean with these jerk chicken wings, perfectly crisped in an air fryer. Infused with a vibrant blend of spices, these wings offer a smoky, tangy kick, ideal for game nights, parties, or a flavorful dinner, ready in under 30 minutes.

Why You’ll Love This Recipe

These Caribbean Jerk Air Fryer Chicken Wings are a crowd-pleaser, combining fiery heat with a hint of sweetness for an unforgettable taste. The air fryer ensures a crispy exterior without the mess of deep frying, making them healthier and easier to prepare. Perfect for beginners or seasoned cooks, this recipe delivers authentic island vibes with minimal effort. Whether you’re hosting a gathering or craving a quick, zesty meal, these wings will impress with their bold flavors and juicy texture.

Recipe Tips and Tricks

• Pat Wings Dry: Remove excess moisture with paper towels for crispier wings.
• Marinate Longer: Let wings sit in the marinade overnight for deeper flavor.
• Shake the Basket: Halfway through cooking, shake the air fryer basket to ensure even crisping.
• Check Temperature: Use a meat thermometer to confirm wings reach 165°F internally.
• Double the Spice: For extra heat, add more cayenne or Scotch bonnet peppers.
• Rest Before Serving: Let wings rest for 5 minutes to lock in juices.

Yield: Serves 4

Caribbean Jerk Air Fryer Chicken Wings

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Crispy, spicy Caribbean jerk chicken wings made in the air fryer, bursting with bold flavors, perfect for any occasion.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 2 lbs chicken wings, split into flats and drumettes
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 Scotch bonnet pepper, finely chopped (optional)
• 1 tsp cayenne pepper (adjust to taste)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Wings: Pat chicken wings dry with paper towels to ensure maximum crispiness during cooking.
2. Make the Marinade: In a large bowl, whisk together jerk seasoning, olive oil, soy sauce, lime juice, brown sugar, garlic, ginger, and Scotch bonnet (if using).
3. Marinate the Wings: Add wings to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
4. Preheat the Air Fryer: Set your air fryer to 400°F and let it preheat for 3-5 minutes.
5. Arrange the Wings: Place wings in a single layer in the air fryer basket, ensuring they don’t overlap for even cooking.
6. Cook the Wings: Air fry for 18-20 minutes, flipping or shaking the basket halfway through to ensure crispy, golden wings.
7. Check Doneness: Use a meat thermometer to confirm wings reach an internal temperature of 165°F.
8. Rest the Wings: Let wings rest for 5 minutes to retain juiciness before serving.
9. Garnish and Serve: Sprinkle with fresh cilantro and serve with lime wedges or your favorite dipping sauce.
10. Enjoy the Heat: Dig into these spicy, flavorful wings, perfect for sharing (or not)!

Notes

• Handle Scotch bonnet peppers with gloves to avoid skin irritation.
• Adjust spice levels to your preference by tweaking cayenne or peppers.
• Serve with cooling dips like ranch or yogurt to balance the heat.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 883Total Fat 64gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 38gCholesterol 191mgSodium 1458mgCarbohydrates 29gFiber 1gSugar 5gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Wings: Use fresh or thawed wings, split into flats and drumettes for even cooking.
• Jerk Seasoning: A mix of allspice, thyme, cinnamon, and cayenne brings authentic Caribbean heat.
• Soy Sauce: Adds umami depth; low-sodium options work well.
• Lime Juice: Freshly squeezed enhances tanginess and balances spice.
• Brown Sugar: Provides a subtle sweetness to complement the heat.
• Olive Oil: Helps the marinade coat wings evenly and promotes crisping.
• Scotch Bonnet Peppers: Optional for intense heat; handle with gloves to avoid irritation.
• Garlic and Ginger: Freshly minced for robust, aromatic flavor.

Variations and Substitutions

For a milder version, reduce cayenne or omit Scotch bonnet peppers, substituting with jalapeños. Swap brown sugar for honey or maple syrup for a different sweetness profile. If soy sauce isn’t preferred, try coconut aminos for a gluten-free alternative. For a smoky twist, add a pinch of smoked paprika. If you don’t have an air fryer, bake wings at 400°F for 40-45 minutes, flipping halfway. Vegetarians can use the marinade on tofu or cauliflower wings.

Storage Options

• Refrigerator: Store cooked wings in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 5 minutes to restore crispiness.
• Freezer: Freeze cooked wings in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Marinade: Prepare marinade in advance and store in the fridge for up to 5 days.

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