Jerk chicken wings

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

Similar recipes