| 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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