Jerk chicken wings
4 servings
Ingredients
| Quantity | 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 |
| & minced | ||
Directions
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