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The decontamination efficacy of antimicrobial treatments against <i>Campylobacter jejuni</i> on chicken wings was evaluated. Chicken wings surface-inoculated with <i>C. jejuni</i> (3.9 log colony-forming units [CFU]/mL) were left untreated (control) or were treated by immersion (5 s) or in a spray cabinet (4 s) with water, a sulfuric acid and sodium sulfate blend (SSS; pH 1.2), formic acid (1.5%), peroxyacetic acid (PAA; 550 ppm), or PAA (550 ppm) that was pH-adjusted (acidified) with SSS (pH 1.2) or formic acid (1.5%). All evaluated immersion and spray chemical treatments effectively (<i>p</i> < 0.05) lowered <i>C. jejuni</i> populations on chicken wings. Spray application of chemical treatments resulted in immediate pathogen reductions ranging from 0.5 to 1.2 log CFU/mL, whereas their application by immersion lowered initial pathogen levels by 1.7 to 2.2 log CFU/mL. The PAA and acidified PAA treatments were equally (<i>p</i> ≥ 0.05) effective at reducing initial <i>C. jejuni</i> populations, however, following a 24 h refrigerated (4 °C) storage period, wings treated with acidified PAA had lower (<i>p</i> < 0.05) pathogen levels than samples that had been treated with PAA that was not acidified. Findings of this study should be useful to the poultry industry in its efforts to control <i>Campylobacter</i> contamination on chicken parts.