Saturday, June 20, 2009

jerk chicken wings... 35 minutes

the goods:

12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles
1/4 cup red-wine vinegar
2 tablespoons fresh thyme leaves
4 teaspoons allspice
2 to 3 pound chicken wings

In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground.

In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).

Heat grill to medium and cook wings, covered, until cooked through, 15 to 20 minutes, turning occasionally.

1 comment:

Chris and Jenni said...

I packed the marinade on way to thick and made like a jerk shell that had to be scraped off before eating. Lesson learned... less is more.