Jerk Chicken Wings with Rice & Peas

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Do you love jerk chicken? If so, you’re going to love our recipe for jerk chicken wings! This dish is perfect for a party or a get-together with friends. It’s easy to make and it’s sure to please everyone.

Jerk chicken wings

Jerk Wings with Rice & Peas
Cooking Tips:

Do not skip the part of piercing the chicken, it helps the mariande penetrate the chicken down to the bone.

This is a mild jerk but you can add 2 more scotch bonnets if you love spicy.

Can you make ahead?

Fridge: I keep a jar of this jerk paste in my fridge at all times. The paste is good for up to 3 months max.

Reheating: Jerk Wings: Pop in a 350-degree oven for 10-15 minutes.

Rice & Peas: Bring a small amount of stock or coconut milk to a boil and stir in rice and peas, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.

Jerk wings
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Substitution Options:

If you cannot find scotch bonnets, you can use 2 tablespoons of scotch bonnet pepper sauce for 1 scotch bonnet pepper.

This recipe will work with any piece of chicken. You can even use the jerk paste on seafood.

what to serve with Jerk Wings with Rice & Peas?

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Jerk chicken wings

Jerk Wings with Rice & Peas

Kenneth Temple
Jerk Wings with Rice & Peas – It took years to master this recipe but I finally have the right measurements to make me feel like I’m back in Jamaica. This is a mild jerk but you can add 2 more scotch bonnets if you love spicy. Ya Man!
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Main Course
Cuisine Caribbean, Jamaican
Servings 6 persons
Calories 599 kcal


Jerk Paste

  • 3 tablespoons all spice whole
  • 2 scotch bonnet
  • 8 green onions
  • 1 onion chopped
  • 8 garlic cloves
  • 1/3 cup fresh thyme
  • 1/2 teaspoon nutmeg
  • ¼ cup brown sugar
  • 1 1/2 teaspoon black pepper
  • Zest of 1 lime
  • 2 tablespoon lime juice
  • 1/3 cup soy sauce
  • 2 tablespoons ketchup plus 1 cup
  • 1 cup chicken stock
  • 2 lbs. wings pierced

Rice & Peas

  • 3 tablespoons unsalted butter
  • 1 onion chopped
  • 2 cups white rice rinsed
  • 2 cups coconut milk
  • 2 cups chicken stock
  • 15 oz. canned red beans drained
  • ½ teaspoon dry thyme or 3 sprigs fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Add all jerk ingredients in blender except 1 cup ketchup and chicken stock, blitz until smooth. Reserve 1 cup of paste to the side and pour remaining over chicken, make sure evenly covered. Place in fridge overnight. The next day either grill on low to medium heat for 2 hours or bake in a 275 degree oven for 2 hours rotating chicken after the first hour.
  • In a sauce pot over medium heat add butter once hot sauté onions for 2 minutes add rice and cook for 1 minute, stir in coconut milk, stock, red beans, thyme, salt and pepper. Bring to a boil, cover and turn heat to low simmer for 15-20 minutes. Fluff rice before serving.
  • Make jerk sauce in blender add ketchup, 1 cup of jerk paste and chicken stock blitz for 15 seconds and toss wings in it. Serve hot with rice.


Serving: 0gCalories: 599kcalCarbohydrates: 53gProtein: 43gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 103mgSodium: 1470mgPotassium: 742mgFiber: 7gSugar: 16gVitamin A: 544IUVitamin C: 20mgCalcium: 122mgIron: 5mg
Keyword chicken wings, Jerk Wings with Rice & Peas, rice and peas
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