Jerk Chicken Wings Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Fresh ginger, minced
1/4 cup: Brown sugar,
2 tsp: Ground nutmeg,
2 tsp: Ground cloves,
2 tsp: Ground allspice,
12 each: Chicken wings,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp