Spicy Jamaican Jerk Crockpot Wings
Jamaican Jerk inspired wings cooked in a slow cooker. These wings are crisped in the oven on a broiler setting to give you deep fried wing texture without the frying. And the flavor is to die for!
I love making chicken wings in the crock pot. My family loves it too. I make them all the time, and sometimes I get bored having BBQ Wings every time. But this time I was really feeling the jerk chicken vibe. I have a marinade recipe I love, and I thought I would give it a try. It was delicious on wings. I highly recommend it if you like a little kick.
How to Make CrockPot Wings
This recipe is so easy I find myself making it WAY too often.
Start by taking your wings (however many you want), I used about 4 lbs for my family because we LOVE wings and always have neighbors over for dinner, and I put them on a baking sheet lined with foil and with a cooling rack on top. This allows for some air flow around the wings.
Broil for 8-10 minutes per side.
Every oven is different, so watch your wings so you don’t burn them. The idea is to make the skin crispy.
Once you have broiled them they will be a little crispy on the outside. This is good. But they won’t be cooked through.
At this point I dumped about a cup of the sauce/marinade in the bottom of my crockpot, put my wings in, and dumped another cup of sauce over the top.
Stir it up to coat the wings well.
At this point you can serve, they should be nice and tender, meat falling off the bone, and the skin will be crisp from the broiling.
If you want you can pop them back in your broiler for another 4-6 minutes per side to crisp them up more. That is a matter of preference.
Just be careful not to burn them. They are Jamaican Jerk, so they will blacken a bit anyway, but keep an eye on them. My family likes them crispy, but I don’t love frying them, so this is the best way to get a “fried wing” texture without the oil!
Jamaican Jerk Sauce
This is my go to recipe for marinade when I want a Jamaican flare to my food. However, you could skip the marinade all together and use a bottled version of Jamaican sauce.
One thing to keep in mind is you can adjust the heat of this sauce to your preference by either adding some serrano peppers to the mix or extra cayenne pepper. I love it with about half the cayenne listed in the recipe when I am serving a crowd or my kiddos.
When it is all blended up it isn’t the prettiest, but trust me when I say it tastes amazing. The cinnamon, the nutmeg, the onions, all combine to give you a fun island flavor with a little heat!
Jamaican Jerk Chicken Wings
- 4 lbs chicken wings defrosted
- 1 lime zest and juice
- ½ tablespoon cinnamon powder
- 1 tsp thyme
- 3 green onions rough chopped
- 1 medium yellow onion coarsely chopped
- 1 can green chili peppers
- 1/2 tsp cayenne pepper less if you don't like spicy
- 1 1/2 tablespoon soy sauce
- 3 tablespoons brown sugar
- 2 tbs garlic cloves minced
- 1 teaspoon nutmeg
- 1 tablespoon allspice
- 1 tbs ginger paste
- 1 tbs coarsely ground pepper
- Preheat oven to broil on high
- Line a baking sheet with 2 sheets of aluminum foil, then place an oven safe wire cooling rack on top.
- Place wings on cooling rack on top, and broil for 8-10 minutes per side.
- Place all sauce ingredients in a blender, and blend until smooth.
Slow Cooker Wings
- Spray slow cooker with non-stick cooking spray and add chicken wings.
- Pour marinade over the top and stir to coat chicken wings.
- Cover slow cooker and cook on HIGH for 2 hours, or on LOW for 3-4 hours.
- After slow cooker is done, return to your lined backing tray, on top of the cooling rack.
- Brush sauce from slow cooker over wings, then broil on HIGH for 2-3 minutes, until the sauce caramelizes a little.
- Brush with more of the jerk sauce and broil another 2 minutes.
- Repeat this one more time and you should have perfectly glazed, dark, delicious wings!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.