Jerk Chicken Wingschicken wings 1 cup soy sauce 1/2 cup red wine vinegar 1/2 cup vegetable oil 1 each medium onion, diced 1/4 cup fresh thyme leaves or 1 tbs 2 tablespoon fresh ginger, minced 1/4 cup brown sugar 2 teaspoon ground nutmeg 2 teaspoon ground cloves 2 teaspoon ground allspice 12 each chicken wings 6-8 each green onions, chopped 2-4 each 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 |
