Jerk is built on allspice and thyme, with the scotch bonnet as heat rather than the whole point. The baking powder trick is what gets restaurant-level crisp skin from an air fryer: it raises the skin pH so it browns faster and blisters instead of tightening.
Everything you need
- 1 kg chicken wings, split
- 2 tsp baking powder
- 1 tbsp ground allspice
- 2 tsp dried thyme
- 2 tbsp (28 g) brown sugar
- 2 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tsp fine salt
- 1 scotch bonnet, finely chopped
- 2 tbsp soy sauce
- 2 tbsp lime juice
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Pat the wings bone dry with kitchen paper. Toss them with the baking powder and salt, spread on a rack, and refrigerate uncovered for at least 4 hours or overnight.
For this step
- 1 kg chicken wings
- 2 tsp baking powder
- 2 tsp garlic powder
- 2 tsp fine salt
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Mix the allspice, thyme, brown sugar, garlic powder, ginger, cinnamon, nutmeg, scotch bonnet, soy sauce and lime juice into a thick paste.
For this step
- 2 tsp baking powder
- 1 tbsp ground allspice
- 2 tsp dried thyme
- 2 tbsp (28 g) brown sugar
- 2 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 scotch bonnet
- 2 tbsp soy sauce
- 2 tbsp lime juice
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Preheat the air fryer to 200°C / 400°F for 3 minutes. Arrange the dry-brined wings in a single layer, not touching, and air fry for 12 minutes.
For this step
- 1 kg chicken wings
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Turn each wing and cook for another 8 to 10 minutes, until the skin is deep golden and audibly crisp.
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Tip the hot wings into a bowl and toss with the jerk paste so it coats and sizzles onto the hot skin.
For this step
- 1 kg chicken wings
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Return to the basket for a final 2 minutes at 200°C to set the glaze. Finish with lime and chopped spring onion.
For this step
- 2 tbsp lime juice
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- The uncovered fridge rest is the whole trick. Dry skin crisps; damp skin steams, no matter how hot the air fryer runs.
- Sauce at the end, never at the start. Sugar in the paste burns black long before the wings are cooked.
Make it your own
- Use half a scotch bonnet, seeds removed, for a gentler heat that still tastes like jerk.
- Add 1 tbsp dark rum to the paste for a deeper, more caramelised glaze.
Storing & reheating
Refrigerate for 3 days and re-crisp at 200°C for 5 minutes; the microwave ruins the skin. Freeze cooked, unsauced wings for 2 months.
Frequently asked
Why put baking powder on chicken wings?
It raises the skin pH so proteins brown faster, and it draws out moisture. The result is blistered, crackly skin without deep frying. Use baking powder, never baking soda, which tastes soapy.
How long do wings take in an air fryer?
About 20 to 22 minutes at 200°C, turned once. Add 2 minutes at the end if you're glazing them.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.