Jerk Chicken Wings
Yield
4 servingsPrep
10 minCook
20 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | soy sauce, tamari |
|
| ½ | cup | red wine vinegar |
|
| ½ | cup | vegetable oil |
|
| 1 | medium |
onions
diced |
|
| ¼ | cup |
thyme
fresh |
*
|
| 2 | tablespoons |
ginger
fresh, minced |
|
| ¼ | cup | brown sugar |
*
|
| 2 | teaspoons |
nutmeg
ground |
|
| 2 | teaspoons |
cloves
ground |
|
| 2 | teaspoons |
allspice
ground |
|
| 12 | chicken wings |
*
|
|
| 6 |
scallions, spring or green onions
chopped |
*
|
|
| 2 |
scotch bonnet chile peppers
or 3 to 6 each 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℉ (190℃).
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.
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