Real easy stewed chicken wings

1.2.22 | Recipe by Renz

If you are searching for a good stew chicken dish, Caribbean style, then this chicken wing stew recipe is it. This is a twist on the classic dish that is a staple across all the islands. Wings simmered down in a finger-licking coconut milk broth and full of Caribbean flavors.

A bowl of stewed chicken wings in a white bowl with a plate of boiled plantains in the background.

Stewed meat is one of the most basic dishes of most Caribbean and African food cultures, and one of the popular foods. Though the chicken stew process varies across the regions.

But a good stew is usually a subtly sweet, aromatic, and flavorful dish, and these stewed wings or some might say chicken wing stew, are no different. Flavor down to the bone!

For my version, I wanted to share the good old fashion way we did it in Tobago with some additional flavor. These wings are cooked in a caramelized chicken base and seasoned up with spices and coconut milk. A slightly fancier version from the traditional stewed chicken recipe.

This is a simple stew chicken wings recipe that will have you licking your fingers, all done on the stovetop.

As I mentioned this recipe is showing you stew more in a Tobago style. It's not our simple Trinbagonian-styled stew chicken, nor is it the same process as Jamaican brown stew chicken.

Ingredients needed

I would say that some cheap pantry items for this recipe. But I was shocked at the price of wings when I went to get some. The list might look long, but I think these are all staples in a kitchen or they are pretty easy to find in your regular grocery.

The ingredients for making chicken wing stew.

  • Chicken wings -  Try to avoid those wings that are fatty.
  • Vinegar or lime juice
  • Green seasoning
  • Sugar - the first and best option is brown sugar. At the most desperate times, you can use granulated sugar. But I would use browning before as my second option. (See Tips below for using browning sauce instead of sugar)
  • Scallions/Green onions
  • Yellow onion
  • Garlic cloves
  • Black pepper
  • Coconut milk
  • Pepper sauce - I love using Bertie's pepper sauce
  • Tomato paste
  • Fresh thyme
  • Scotch bonnet pepper
  • Salt
  • Water
  • Bay leaf
  • Pimento pepper
  • Vegetable oil (optional)
  • Chicken bouillon (optional)

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Dutch pot

How to make stewed chicken wings

Cut your wings up separating flats and drums, discarding the tips. Well, that's the way I like them. You can use the wing together if you choose.

Wash them and remove any hair, debris who knows what. Then place them in a large bowl with water, vinegar (or lime juice), pepper sauce, and let sit for about 30 minutes.

Discard that liquid, and season chicken with green seasoning.

In a heavy-bottomed pot, on medium-high heat,  add your brown sugar to the bottom of the pot as evenly in the center radius as you can. Leave the sugar to melt, and bubble, and let it get to a nice golden brown color.

Add the wings to the pot and stir, coating the wings in the sugar. Continue stirring for about 5 minutes as the chicken springs its own water.

Continue stirring till that liquid has evaporated.

A picture of wings added to the caramelized sugar and combined.
Wings added to the pot of caramelized sugar.

Pour the coconut milk into the pot, lower the heat to medium, and let that simmer till the meat starts to get tender.

Add hot pepper, onion, water, tomato paste, bay leaves, black pepper, crushed garlic to the pot and cook for about 10 minutes

Season with salt as needed

Cook until wings are tender, this can take about 40-45 minutes.

If you need to make more gravy, then add additional water as needed to the pot. Make sure you use hot water.

What to eat with stewed chicken wings

Oh, the opportunities are so endless. This dish can be made to be fancy or can just be a simple meal.

At the fancy level, it can easily be paired with hot rice in some form: plain white rice or saffron rice. Or the famous pair with some macaroni pie. You can even try it with some cassava salad.

But don't skip my all-time favorite combination of stew with dumplings. Plain flour dumplings, cornmeal dumplings, or cassava dumplings.

At the most casual level, is eating them with some crusty bread. Just give me some slices of butter bread and I can sit behind a bowl and sap up that tasty gravy.

A close up of chicken wings in a plate with two cassava dumplings and boiled plantain.


Like most things, when cooled, this can be stored in an airtight container in the fridge. It is good in the fridge for up to 5 days.

It also freezes well. Again sealed off from any additional air getting in. And can last for up to two months once properly sealed.

To reheat from the fridge, the microwave can work but the best option is on the stove. With a little water, and a low simmer till heated through.

From the freezer, remove and place in the fridge to defrost, then reheat on the stove as mentioned above.


  • If you don't think you are good with browning sugar, you can substitute it with using browning sauce. You can add browning when seasoning the chicken. Then heat some oil in the pot, when hot, add wings and stir for a few minutes. Then add coconut milk and continue following the recipe. 

  • If you want some vegetables included, you can add some bell peppers and/or sliced carrots to the pot after browning the chicken.

  • If you don't have hot pepper, then you can use pepper sauce. A pepper sauce I love for cooking that adds flavor AND heat is Bertie's pepper sauce.

  • Like other chicken pieces? Then feel free to use drumsticks, chicken breasts, or thighs. This can easily just be a chicken stew recipe with coconut milk.


You looking for more chicken recipes make sure to check out: