Recipe - Jerk Chicken Wings

1 cup Soy sauce
One half cup Red wine vinegar
One half cup Vegetable oil
1 Medium onion, minced
One fourth cup Fresh thyme leaves or 1 Tbs
2 tablespoon Fresh ginger, minced
One fourth cup Brown sugar
2 teaspoon Ground nutmeg
2 teaspoon Ground cloves
2 teaspoon Ground allspice
12 Chicken wings

68 ea green onions, chopped
24 ea Scotch Bonnet (habanero) or
36 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini