Jamaican Baked Jerk Chicken Wings
|Habanero peppers||2 , stem removed|
|Green onion||1 , chopped|
|Shallot||2 , chopped|
|Onion||1 , chopped|
|Clove garlic||2 , chopped|
|Ginger||1 Tablespoon, grated|
|Thyme||2 Teaspoon, chopped|
|Ground allspice||2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Lime juice||3 Tablespoon|
|Brown sugar||2 Tablespoon|
|Black pepper||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Chicken wing||5 Pound, frozen|
To make the Jerk marinade place the following items in a blender: habanero chile, green onion, shallots, onion, garlic clove, ginger, thyme, allspice, vegetable oil, soy sauce, lime juice, brown sugar, salt, black pepper, and water.
Blend until it is a smooth paste.
Place the chicken wings in plastic bags. Depending on the amount of wings more bags may be necessary.
Pour in the Jerk marinade evenly into the plastic bags. And make sure every wings gets covered with the Jerk marinade. Seal the bags.
Refrigerate for at least 8 hours or overnight.
Preheat your oven to 450 degrees.
Arrange the wings in one layer on an oiled rack set over a foil-lined baking sheet. Spoon the marinade over them and bake in the upper third of the preheated 450Â°F oven for 30-35 minutes, or until they are cooked through.
Remove and serve.
For more information please visit: http://www.simplefoodie.com