Name: Caribbean Baked Chicken Wings Recipe
Prep time: 10 min
Cook time: 35 min
Ingredients: 2 pounds chicken wingettes or drumettes – fresh works best for better texture; avoid frozen if possible.; 1 teaspoon kosher salt – seasons the meat deeply.; ½ teaspoon black pepper – adds a gentle kick without overpowering.; ¾ cup pineapple preserves – gives natural sweetness and tropical flavor.; ¼ cup barbecue sauce – adds smokiness and depth.; 1 tablespoon molasses – helps with caramelization and a richer taste.; 1 tablespoon distilled white vinegar – balances the sweetness with tang.; 2 tablespoons water – thins the glaze slightly for easy coating.; 1 tablespoon jerk seasoning – the signature spice mix for that Caribbean punch.; 1 tablespoon soy sauce – brings umami and a savory backbone.; 1 teaspoon grated ginger – adds warmth and freshness.; 1 teaspoon Sriracha hot sauce – for a bit of heat; adjust to your spice preference.

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Caribbean Baked Chicken Wings Recipe: Spicy, Zesty & Juicy Dish

The first time I pulled these Caribbean Baked Chicken Wings out of the oven, I couldn’t stop smiling. The glaze had turned golden and sticky, and the smell was pure magic.

I had been worried they might turn out too spicy, but the pineapple sweetness balanced it perfectly. I love that I can make them without standing over a frying pan the whole time.

Whether it’s game night, a summer cookout, or just me craving bold flavors, these wings never disappoint.

Ingredients

2 pounds chicken wingettes or drumettes – fresh works best for better texture; avoid frozen if possible.
1 teaspoon kosher salt – seasons the meat deeply.
½ teaspoon black pepper – adds a gentle kick without overpowering.
¾ cup pineapple preserves – gives natural sweetness and tropical flavor.
¼ cup barbecue sauce – adds smokiness and depth.
1 tablespoon molasses – helps with caramelization and a richer taste.
1 tablespoon distilled white vinegar – balances the sweetness with tang.
2 tablespoons water – thins the glaze slightly for easy coating.
1 tablespoon jerk seasoning – the signature spice mix for that Caribbean punch.
1 tablespoon soy sauce – brings umami and a savory backbone.
1 teaspoon grated ginger – adds warmth and freshness.
1 teaspoon Sriracha hot sauce – for a bit of heat; adjust to your spice preference.

Note: This recipe makes about 4 servings.

Variations

You can easily switch things up with these options:

Milder version: Skip the Sriracha or reduce the jerk seasoning.
Gluten-free: Use a certified gluten-free soy sauce.
Extra sweet: Add honey or brown sugar to the glaze for a candy-like finish.
Plant-based alternative: Swap chicken for roasted cauliflower florets.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Equipment You Need

Baking sheet – for roasting the wings evenly.
Aluminum foil – makes cleanup quick and easy.
Medium pot – to simmer and thicken the glaze.
Basting brush – for coating the wings with the glaze during baking.

How to Make Caribbean Baked Chicken Wings?

This recipe comes together in simple steps that deliver huge flavor.

Season the Wings

Preheat your oven to 450°F. Pat the wings dry with paper towels to remove excess moisture—this helps them get crispy. Season them with salt and pepper. Place them on a foil-lined baking sheet sprayed with non-stick cooking spray, making sure they’re in a single layer.

Make the Glaze

While the wings bake, combine pineapple preserves, barbecue sauce, molasses, vinegar, water, jerk seasoning, soy sauce, ginger, and Sriracha in a medium pot. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes until slightly thickened. Save some glaze for basting later.

Bake and Baste

Bake the wings for 15 minutes, then brush generously with the glaze. Return them to the oven for 10 minutes, baste again, and bake another 10 minutes until fully caramelized. The internal temperature should reach 170°F for juicy meat.

Finish and Serve

Toss the wings in the remaining glaze before serving. Garnish with chopped parsley or a sprinkle of extra jerk seasoning. They’re best enjoyed hot, with plenty of napkins at hand.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here’s how I make sure these wings are always a hit:

Patting the wings completely dry makes the skin crispier and the glaze stick better.
Don’t crowd the baking sheet—give the wings space to roast, not steam.
Start with less spice if you’re unsure; you can always add more later.
Broil for 1–2 minutes at the end if you want extra caramelization.

How to Serve Caribbean Baked Chicken Wings?

I like to pile them high on a big platter with lime wedges on the side. They go great with a cooling cucumber salad, creamy coleslaw, or coconut rice for a full Caribbean feel. If I’m serving them as a party snack, I’ll put out ranch or tzatziki for dipping and some fried plantains for extra fun.

Nutritional Information

Here’s a rough breakdown per serving:

Calories: 358 kcal
Protein: 23 g
Carbohydrates: 21 g
Fat: 20 g

Make Ahead and Storage

Make Ahead

You can prepare the glaze up to five days in advance and store it in an airtight container in the fridge. Just reheat before using. For the best texture, bake the wings fresh.

Storage

Leftover wings keep well in the fridge for up to 4 days. Reheat in the oven at 400°F for 10–15 minutes to restore crispiness. Freezing isn’t recommended because the glaze can change texture when thawed.

Why You’ll Love This Recipe?

These wings aren’t just tasty—they’re a total crowd-pleaser.

Packed with bold flavor – every bite has sweet, spicy, and savory notes.
Healthier than fried – baked but still crispy.
Perfect for any occasion – from casual dinners to parties.
Customizable spice level – make them mild or fiery.
Tropical twist – pineapple glaze makes them stand out.

Ash Tyrrell