| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Jamaican |
June 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2/3 |
c |
Finely chopped scallion |
| 2 |
|
Garlic cloves |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Ground allspice |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
c |
Minced pickled jalapeno pepper; or to taste (wear |
|
|
; rubber gloves) |
| 1 |
ts |
Black pepper |
| 6 |
dr |
Tabasco; or to taste |
| 2 |
tb |
Soy sauce |
| 1/4 |
c |
Vegetable oil |
| 18 |
|
Chicken wings; (about 3 1/4 |
|
|
; pounds), the wing |
|
|
; tips cut off and |
|
|
; reserved for |
|
|
; another use |
INSTRUCTIONS
FOR THE MARINADE
Make the marinade:
In a food processor or blender puree the onion, the scallion, the garlic,
the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeno,
the black pepper, the Tabasco, the soy sauce, and the oil.
In a large shallow dish arrange the wings in one layer and spoon the
marinade over them, rubbing it in (wear rubber gloves). Let the wings
marinate, covered and chilled, turning them once, for 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, and bake the wings in the upper
third of a preheated 450F. oven for 30 to 35 minutes, or until they are
cooked through.
Serves 4 to 6.
Gourmet June 1991
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