Baked Island Jerk Wings

The warm and hot spices of Vanns Island Jerk blend make a perfect coating for crispy, oven-baked wings.

Baked Island Jerk Wings

Making crispy chicken wings doesn’t always have to require a big pot of boiling oil. These baked chicken wings still manage to be satisfyingly crispy, and Vanns Island Jerk seasoning adds a savory, warm-spiced coating of flavor to the outside. Tossing the wings in butter at the end makes them juicy enough that a dipping sauce isn’t even needed - just tear into them fresh from the oven for the perfect snack or appetizer.

Spices used in this recipe

Salt, Kosher
Island Jerk


  • 1 ½ lbs. chicken wings, tips trimmed and separated into drumettes and flats
  • 1 tsp. baking powder
  • 2 tsp. Vanns Kosher Salt
  • 2 Tbs. Vanns Island Jerk, with more to taste
  • 1 Tbs. unsalted butter, cut into 4 pieces


  1. Toss wings with baking powder, salt, and Island jerk seasoning in a large bowl. Refrigerate uncovered for at least 1 hour, or for crispiest results, overnight. 
  2. Heat oven to 450F and adjust oven rack to an upper-middle position. Set a wire rack inside of a rimmed baking sheet, or, if you don’t have a rack that will fit in a baking sheet, you can just use the baking sheet - the wings will just be slightly less crispy. Arrange wings on rack or sheet, leaving a little space between each piece. Place in oven and bake for 20 minutes. Flip wings and bake until crisp and golden brown, 15-30 more minutes, flipping a few more times towards the end for the most even browning.
  3. Transfer hot wings to a large bowl and immediately add butter. Toss until butter melts and coats wings. Taste for seasoning and add more Island Jerk seasoning and/or kosher salt if desired.

Serves 4-6.

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