Voodoo Chicken Wings | Asian plus Caribbean Jerk Spices

An easy and magnificently flavored appetizer
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Voodoo chicken wings are my favorite. I first ate voodoo wings at a restaurant named Bayou in New York. They are always well seasoned and very spicy. My version of the voodoo wings are so super delicious, tender and, yes, relatively SPICY. The marinade blend that I created works magnificently. The generous hints of Asian flavors – five spice powder, soy sauce and sesame oil coupled with flavors of the Caribbean – a generous amount of allspice, which is typical in jerk marinade, landed the perfect flavor profile. This recipe calls for a decent amount of cayenne pepper but you can adjust this up or down depending on your spicy tolerance. Beautiful people, you will not be able to stop eating these amazing wings. I hope you will try this recipe and enjoy as much as we do. Happy cooking.

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5 from 2 votes

Voodoo Chicken Wings | Asian plus Caribbean Jerk Spices

This chicken wings recipe is an excellent appetizer that is easy to make.

Course Appetizer, Gluten-free
Cuisine Asian, Caribbean, Chicken, Chinese, Easy
Keyword Asian Chicken Wings, Baked Chicken WIngs, Best Baked Jerk Chicken, Caribbean Chicken WIngs, Chicken Marinade, Jerk Chicken Wings, Jerk Marinade, Soy Sauce Marinade, Spicy Chicken Wings, Voodoo Chicken Wings, Voodoo Wings
Prep Time 5 minutes
Cook Time 50 minutes
Marinate Time 2 hours
Total Time 2 hours 55 minutes
Servings 5 Servings
Calories 498 kcal
Author Yasmin Jackson


  • 4 pounds chicken wingettes


  • 1 tablespoon garlic freshly crushed
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoons white distilled vinegar
  • 1 tablespoon dark rum
  • 1 1/2 tablespoons brown sugar
  • 3 teaspoons ground allspice
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon sea salt (adjust for your diet)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika



  1. In a large mixing bowl, add all of the marinade ingredients and mix to combine.

    Note: You can use a large ziplock bag if you prefer.


  1. Add the chicken wings to the marinade and mix to thoroughly coat the chicken.

    Note: I usually rinse and dry my chicken with paper towels.

  2. Cover the bowl with plastic wrap and refrigerate for 2 hours.

    Note: You can marinate up to overnight but it is not necessary.


  1. Remove the wings from the fridge at least 30 minutes before baking.

  2. Preheat the oven 375F degrees.

    Note: I use the roast setting – this is preferred but not absolutely necessary.

  3. Line a sheetpan with parchment paper.

  4. Spread the chicken wings on top of the parchment paper.

    Note: I like to place the thicker drumettes on the outer edges of the pan and the flat pieces on the inside. [This will allow the flat sections to not over cook]

  5. Roast/Bake the wings for a total of 50 minutes, fliping the wings over half way through the cooking time.

    Note: I use a kitchen tong to flip the chicken. Also my wings were meaty and larger so the 50 minutes was perfect. If using smaller wings usually 40 to 45 minutes work best.

  6. Transfer the wings to a serving platter and garnish with scallions or herbs if desired.

  7. Serve and enjoy.

Recipe Notes

Youtube tutorial available for this recipe – link in the recipe summary.

Alternatively, you can grill these wings.  I usually use the indirect grilling method.

You can also use whole wings, especially if they are small – leaving them whole is best.

The nutrition facts is based on a generous serving of 4 to 5 wings.

Nutrition Facts
Voodoo Chicken Wings | Asian plus Caribbean Jerk Spices
Amount Per Serving
Calories 498 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 9g56%
Cholesterol 151mg50%
Sodium 1013mg44%
Potassium 369mg11%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 37g74%
Vitamin A 636IU13%
Vitamin C 3mg4%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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