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.
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.
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