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4 from 5 votes

Smoked Jerk Chicken Wings

These wings are seasoned with a perfectly balanced blend of savory spice and cooked low and slow on the smoker to add amazing depth of flavor, but the recipe can be followed by baking the wings in the oven (if you must.)
Prep Time15 minutes
Cook Time1 hour
Marinade Time8 hours
Total Time9 hours 15 minutes
Course: Appetizers, Main Dish
Cuisine: Barbecue, Party Food
Keyword: Smoked Jerk Chicken Wings
Servings: 8 people
Author: Susie Bulloch


  • 4 pounds chicken wings


  • 1 cup green onions roughly chopped
  • ¼ cup pickled jalapenos more if you like additional spice
  • 1 1-inch knob fresh ginger peeled
  • 3 cloves garlic
  • 3 Tablespoons Jamaican jerk seasoning
  • 3 Tablespoons cooking oil
  • 3 Tablespoons water


  • Make the marinade. Add all ingredients for the marinade in a blender or food processor. Process until fully combined. Add water one tablespoon at a time while the blender is on until the marinade reaches a smooth consistency. Test your marinade for seasoning before adding it to your raw chicken wings. Each jerk seasoning blend has differing seasonings and amounts of salt included. A quick taste will let you know if you need to add more salt or heat before you get the wings in there.
  • Marinate the chicken wings. Place the chicken wings in a gallon-sized zip-top barg or large glass bowl. Pour the marinade directly over the chicken wings. Cover and refrigerate for 8 hours or overnight.
  • Preheat. When you're ready to cook, start up your smoker (or oven) and try to keep the temperature around 200 degrees F.
  • Smoke the wings. Once your smoker is up to temperature, place the wings directly on the grill grates or on a metal cooling rack over a cookie sheet. You don't want the wings to cook sitting in their own juices or the skin will be soggy instead of crisp. Shake on some additional jerk seasoning before closing the door, if you like.
  • Finish smoking. Flip wings over every 30 minutes. Allow the wings to cook for a total of 1 1/2 hours. The wings will be brown and crispy and the internal temperature should read 165-170 degrees F.
  • Serve immediately. Serve with a side of ranch dressing/sour cream/Greek yogurt to cool the heat a little and garnish with additional sliced green onions.


Calories: 325kcal | Carbohydrates: 2g | Protein: 23g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 163mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg