Jamaican Jerk Chicken Wings |
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Prep Time: 2 Minutes Cook Time: 60 Minutes |
Ready In: 62 Minutes Servings: 8 |
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You can adjust the heat in this recipe by the type of pepper you use. I used serrano peppers and thought it was just right, but I like food pretty spicy so if that's not for you, use a milder pepper, such as jalapeno. I found this in the Chicago Tribune 'Good Eating' section. I added the 2 hour chill time to the prep time. Ingredients:
3 lbs chicken wings |
3 hot red peppers, chopped (to taste) |
2 garlic cloves, crushed |
1 onion, chopped |
1/2 cup water |
1/4 cup vegetable oil |
2 tablespoons white vinegar |
1 tablespoon fresh thyme, chopped |
1 tablespoon sugar |
2 teaspoons allspice |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
Directions:
1. Arrange the chicken wings in a single layer in a large baking pan.
2. Combine remaining ingredients in a blender or a food processor; puree until very smooth. Pour sauce over the wings, coating evenly. Cover the pan with plastic wrap; refrigerate at least 2 hours.
3. Heat oven to 350°. Bake until the wings are brown and crispy, about 1 hour.
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