Dunn’s River Wings

I call these my Dunn’s river wings and they’re my absolute favorite! The name comes from a waterfall in Jamaica. I was actually blessed with the opportunity to climb this waterfall and it was an amazing experience. I went on a cruise with my family to Jamaica. I absolutely fell in love with the island and the food. Whenever I want to pretend like I’m on an island get away, these are my go to wings.

The recipe kind of happened by accident. One night I needed to cook something for dinner and I had wings in the freezer. So, naturally I threw every Jamaican seasoning in my cabinet in a bag and baked it, lol. Thankfully it turned out great. Here’s what I used, Roughly a teaspoon of each. However, I’m warning you now! The scotch bonnet pepper should be used sparingly. If you don’t like spice or can’t handle it just leave it out altogether. I ended up using about a half teaspoon of the scotch bonnet because hubby doesn’t like spice I however, love all things spicy!


4 lbs of chicken wings


Chili powder

Creole chachere seasoning


Jamaican all purpose seasoning

Scotch bonnet pepper

Jamaican curry

Browning sauce



Bay leaf


First thing you want to do is clean your chicken! Then toss in about a half cup of vinegar. The vinegar opens up the meat so it can take on all the seasonings. Next, place cleaned chicken wings and seasonings into a ziploc bag and shake to fully cover all wings. Feel free to add some dance moves in at this step, I promise it makes the chicken taste better.  Let the fully coated wings marinate overnight. It should look something like this.

Now, remove wings from bag and place them in a baking dish. Bake at 400 degrees for 40-45 mins. Remove from oven and shimmy because you just made some delicious wings! These go great with rice and peas and callaloo. Ooooor you could just eat them by itself, I won’t judge either way. Let me know in the comments below if you try these wings and what you thought of them!



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