-Dottie Cross TMPJ72B
24 Whole chicken wings
-(about 4 pounds)
8 Scallions, cut into 1" piece
4 Fresh jalapeno peppers
-seeded and coarsely chopped
2 tb Distilled white vinegar
1 tb Ground allspice
4 Garlic cloves; chopped
2 ts Dried thyme
1 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Cayenne
1/4 c Vegetable oil
Lime wedges
1. Rinse chicken with cold water and pat dry. Cut off and discard
pointed tip of each wing and halve wings at the main joint. 2. In a
food processor, combine scallions, jalapeno peppers, vinegar,
allspice, garlic, thyme, salt, pepper, and cayenne. Process until
well blended. With machine on, slowly pour in oil and puree until a
thick paste forms. 3. In a large bowl, combine chicken wings and jerk
paste. Toss until wings are well coated.
Cover and refrigerate overnight 4. Preheat broiler. Arrange wings on
broiler pan about 6 inches from heat and broil, turning once, until
nicely browned outside and cooked through, about 20 minutes total.
Serve warm or at room temperature with lime wedges and lots of
napkins. COMMENTS: Don't worry, be happy! The name of this recipe is
no reflection on the cook; jerk is a fiery Jamaican marinade for
chicken, pork, or beef.
