| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jamaican | Appetizers, Ethnic, Poultry, Sauces | 4 | Servings |
INGREDIENTS
| —–for the marinade—– | ||
| 1 | Onion; chopped | |
| 2/3 | c | Scallions; chopped |
| 2 | Garlic cloves | |
| 1/2 | ts | Thyme; crumbled |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Ground allspice |
| 1/4 | ts | Nutmeg; grated |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Jalapeno pepper; minced |
| 1 | ts | Black pepper |
| 6 | dr | Tabasco sauce |
| 2 | tb | Soy sauce |
| 1/4 | c | Vegetable oil —add to marinade—– |
| 18 | Chicken wings; trimmed |
INSTRUCTIONS
Marinade: In a food processor or blender, puree all ingredients except for the wings. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves). Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight. Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450F oven, 30-35 minutes, or until they are cooked through. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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