Yield: 4 servings
|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