Caribbean Baked Chicken Wings
The first time I made these Caribbean Baked Chicken Wings, I couldn’t believe how much flavor they packed in each bite. Coated in a delicious homemade jerk-pineapple glaze, these wings came out tender, caramelized, and full of that perfect balance between sweet, savory, and spicy.
Ingredients
- 2 pounds chicken wingettes or drumettes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup pineapple preserves
- ¼ cup barbecue sauce
- 1 tablespoon molasses
- 1 tablespoon distilled white vinegar
- 2 tablespoons water
- 1 tablespoon jerk seasoning
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon Sriracha hot sauce
Instructions
- Start by preheating your oven to 450°F. Pat the wings dry with a paper towel to promote crisping, then season them with kosher salt and black pepper. Place the wings on baking sheets lined with foil and coated with non-stick spray. Arrange them in a single layer so they cook evenly.
- While the wings bake, make the glaze! Combine pineapple preserves, barbecue sauce, molasses, white vinegar, water, jerk seasoning, soy sauce, grated ginger, and Sriracha in a medium pot. Bring this mixture to a gentle boil, then reduce it to a simmer for about 10 minutes, or until it thickens slightly. Don’t forget to reserve some glaze for basting later! 🍯
- Bake the wings for 15 minutes, then remove them from the oven and brush them generously with the prepared glaze. Return the wings to the oven and bake for another 10 minutes. Repeat this process one more time so the wings are fully coated and caramelized. The total baking time should reach 35–40 minutes, and the internal temperature of the wings must hit at least 170°F.
- Once baked to perfection, toss the wings in the remaining glaze for a final layer of flavor. Arrange them on a platter and serve hot, garnished with chopped parsley or more jerk seasoning for a pop of color. Don’t worry if it gets messy—that’s part of the fun! 😋
Notes
- Pat the Wings Dry: Removing excess moisture from the wings helps them bake more evenly and allows the glaze to stick better. This step is a must!
- Space Them Out: Crowding the wings on the baking sheet can prevent them from crisping. Give each piece some breathing room for the best results.
- Keep the Heat Balanced: If you’re unsure about the spiciness, start with less Sriracha and jerk seasoning. You can always add more later to taste.