Description
These Jamaican Hot Wings are coated in a bold jerk-spiced butter sauce infused with hot sauce and tomato juice, then tossed with crispy fried wings for an unforgettable Caribbean-inspired appetizer. Packed with warm spices and fiery heat, these wings are perfect for spice lovers and island food enthusiasts alike.
Flavor Profile
Spicy, smoky, buttery, savory, Caribbean-inspired
Equipment Needed
2-quart saucepan
Large heavy pot or deep fryer
Deep-fry thermometer
Large mixing bowl
Paper towel-lined tray
Tongs
Whisk
Measuring cups and spoons
Serving platter
Ingredients
5 pounds chicken wings, separated
8 ounces all-purpose flour
Vegetable oil, for frying
Jerk Butter Sauce
1 pound butter
8 ounces Jamaican jerk seasoning
½ ounce hot sauce
8 ounces tomato juice
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- Rinse the wings under cold water and pat dry thoroughly with paper towels.
- Place the flour in a large bowl.
- Toss the wings in the flour until lightly coated.
- Heat approximately 2 inches of vegetable oil to 350°F (177°C).
- Fry the wings in batches until golden brown, crispy, and cooked through, approximately 10 to 12 minutes.
- Remove the wings and drain on paper towels.
- While the wings cook, prepare the sauce.
- In a 2-quart saucepan over low heat, melt the butter.
- Stir in the jerk seasoning, hot sauce, and tomato juice.
- Whisk until fully blended and heated through.
- Transfer the cooked wings to a large mixing bowl.
- Pour the jerk butter sauce over the wings.
- Toss until evenly coated.
- Allow the wings to sit in the sauce for 2 to 3 minutes.
- Drain off any excess sauce if desired.
- Transfer to a serving platter and serve immediately.
Recipe Notes
Heat Adjustment Suggestions
Use additional jerk seasoning for a stronger Caribbean spice profile.
Add extra hot sauce for increased heat.
Reduce the hot sauce slightly for a milder version.
Make-Ahead Tips
The jerk butter sauce can be prepared up to 3 days ahead and refrigerated.
The wings can be fried ahead and reheated in a 400°F (204°C) oven before tossing with sauce.
Serving Suggestions
Serve with rice and peas, fried plantains, Caribbean slaw, or grilled pineapple.
Garnish with sliced green onions and fresh thyme.
Pair with cooling ranch or blue cheese dressing for contrast.
JAMAICAN HOT WINGS (Fiery Island Jerk Wings with Caribbean Heat)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Rinse the wings under cold water and pat dry thoroughly with paper towels.
- Place the flour in a large bowl.
- Toss the wings in the flour until lightly coated.
- Heat approximately 2 inches of vegetable oil to 350°F (177°C).
- Fry the wings in batches until golden brown, crispy, and cooked through, approximately 10 to 12 minutes.
- Remove the wings and drain on paper towels.
- While the wings cook, prepare the sauce.
- In a 2-quart saucepan over low heat, melt the butter.
- Stir in the jerk seasoning, hot sauce, and tomato juice.
- Whisk until fully blended and heated through.
- Transfer the cooked wings to a large mixing bowl.
- Pour the jerk butter sauce over the wings.
- Toss until evenly coated.
- Allow the wings to sit in the sauce for 2 to 3 minutes.
- Drain off any excess sauce if desired.
- Transfer to a serving platter and serve immediately.
Nutrition
Notes
Add extra hot sauce for increased heat.
Reduce the hot sauce slightly for a milder version. Make-Ahead Tips The jerk butter sauce can be prepared up to 3 days ahead and refrigerated.
The wings can be fried ahead and reheated in a 400°F (204°C) oven before tossing with sauce. Serving Suggestions Serve with rice and peas, fried plantains, Caribbean slaw, or grilled pineapple.
Garnish with sliced green onions and fresh thyme.
Pair with cooling ranch or blue cheese dressing for contrast.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Jamaican jerk cooking, which combines bold spices, peppers, and rich seasonings to create flavorful Caribbean dishes.
Source: Jamaican Foods and Recipes
Nutrition Information
Estimated per serving (based on 12 servings)
Calories: 525
Protein: 26 g
Carbohydrates: 8 g
Fat: 42 g
Saturated Fat: 19 g
Cholesterol: 145 mg
Sodium: 890 mg
Fiber: 1 g
Sugar: 2 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 40 to 50 wings
Difficulty: Easy
