Title: Jamaican Jerk Chicken Wings
Categories: Appetizer Sauce
Yield: 4 Servings
| 1 | | Onion; chopped |
| 2/3 | c | Scallions; chopped |
| 2 | | Garlic cloves |
| 1/2 | ts | Thyme; crumbled |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Ground allspice |
| 1/4 | ts | Nutmeg; grated |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Jalapeno pepper; minced |
| 1 | ts | Black pepper |
| 6 | dr | Tabasco sauce |
| 2 | tb | Soy sauce |
| 1/4 | c | Vegetable oil ----add to marinade----- |
| 18 | | Chicken wings; trimmed |
Marinade: In a food processor or blender, puree all ingredients except for
the wings. In a large shallow dish arrange the wings in one layer and spoon
the marinade over them, rubbing it in (use rubber gloves). Let them
marinate, covered & chilled, turning them once, at least 1 hour, or
preferably, overnight. Arrange the wings in one layer on an oiled rack set
over a foil-lined roasting pan, spoon the marinade over them & bake in the
upper third of a preheated 450F oven, 30-35 minutes, or until they are
cooked through.