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Caribbean Baked Chicken Wings Recipe
Ash Tyrrell

Caribbean Baked Chicken Wings Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.