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Caribbean Baked Chicken Wings Recipe
Ben Carraoli

Caribbean Baked Chicken Wings Recipe

I recently tried making Caribbean Baked Chicken Wings, and wow, they completely blew me away! The combination of sweet pineapple and spicy jerk seasoning is simply irresistible. These wings are easy to make at home and perfect for game day, parties, or a cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Chicken wings wingettes or drumettes, washed and patted dry – Dry wings brown better and develop a crisp skin.
  • Coarse salt – Enhances natural chicken flavor.
  • Black pepper – Adds subtle heat and depth.
  • For the Caribbean Jerk-Pineapple Glaze
  • Pineapple preserves – Sweetens the wings naturally and balances spices.
  • Barbecue sauce – Use your favorite brand or homemade for extra flavor.
  • Molasses – Gives a warm smoky sweetness.
  • Distilled white vinegar – Adds tang to cut through the sweetness.
  • Water – Thins the glaze slightly for easy basting.
  • Jerk seasoning – Complex spice mix with allspice cinnamon, cayenne, thyme, ginger, paprika, and brown sugar.
  • Low-sodium soy sauce – Prevents over-salting while adding umami.
  • Freshly grated ginger – Brings a fresh slightly peppery aroma.
  • Sriracha hot sauce – Optional for extra heat.

Method
 

  1. Start by patting your chicken wings dry with paper towels. This helps the skin crisp up beautifully in the oven. Season them lightly with salt and black pepper before placing them on the baking sheet in a single layer.
  2. In a mixing bowl, combine pineapple preserves, barbecue sauce, molasses, vinegar, water, jerk seasoning, soy sauce, ginger, and sriracha. Whisk until smooth and well combined. This glaze is packed with sweet, spicy, and tangy layers of flavor.
  3. Preheat the oven to 450°F. Bake the wings uncovered for 20 minutes. Then, baste them with the glaze every 10 minutes until cooked through and caramelized. Make sure the internal temperature reaches 170°F for perfectly cooked chicken.
  4. Once baked, remove the wings from the oven and let them rest for a few minutes. Serve immediately with extra glaze on the side or a dipping sauce of your choice, such as homemade tzatziki.

Notes

  • I always pat the wings completely dry for the crispiest skin.
  • Leaving space between wings on the pan ensures even cooking.
  • Reserving a bit of the glaze before basting prevents cross-contamination.
  • For deeper flavor, marinate wings in the glaze for 1–2 hours before baking.
  • Adding a sprinkle of fresh chopped parsley or green onions enhances presentation.