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Jerk Chicken Wings


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
6-8 each green onions, chopped
2-4 each Scotch Bonnet (habanero) or 3-6 each jalapeno peppers, seeded and 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.