Title: Jerk Chicken Wings
Categories: Poultry Appetizer
Yield: 4 Servings
| 1 | c | Soy sauce |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Vegetable oil |
| 1 | | Medium onion, diced |
| 1/4 | c | Fresh thyme leaves or 1 Tbs |
| 2 | tb | Fresh ginger, minced |
| 1/4 | c | Brown sugar |
| 2 | ts | Ground nutmeg |
| 2 | ts | Ground cloves |
| 2 | ts | Ground allspice |
| 12 | | Chicken wings |
| 6-8 | ea | green onions, chopped |
| 2-4 | ea | Scotch Bonnet (habanero) or |
3-6 ea jalapeno peppers, seeded & 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