Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Soy sauce |
| ½ cup | Red wine vinegar |
| ½ cup | Vegetable oil |
| 1 each | Medium onion, diced |
| ¼ cup | Fresh thyme leaves or 1 Tbs |
| 2 tablespoons | Fresh ginger, minced |
| ¼ cup | Brown sugar |
| 2 teaspoons | Ground nutmeg |
| 2 teaspoons | Ground cloves |
| 2 teaspoons | Ground allspice |
| 12 eaches | Chicken wings 8 green onions, chopped 4 Scotch Bonnet (habanero) OR- 6 jalapeno peppers, seeded |
| \N \N | & minced |
In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings. Process for 10 to 15 seconds at high speed. Pour the marinade into a bowl and add the wings.
Refrigerate for 4 to 6 hours, stirring after 3 hours.
Preheat the oven to 375 F. Remove the wings from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes.
Arrange the chicken wings on leaf lettuce and serve immediately with cold beverages.
Nutritional Info: Serving: 1 wing 225 calories, 12 grams protein, 10 grams carbohydrate 16 gram fat, 1408 mg sodium, 29 mg cholesterol.
Source: 'A Penchant For Chili Peppers' by Jay Soloman in "Restaurants USA" January 1992