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Jerk Chicken Wings
Serves 36
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Ingredients:
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| 1 bunch Green Onions+ Add to Shopping List |
| 1/2 package Fresh Thyme, (remove leaves from stem)+ Add to Shopping List |
| 1 Serrano Chili, stems removed+ Add to Shopping List |
| 1 medium White Onion+ Add to Shopping List |
| 2 cloves Garlic+ Add to Shopping List |
| 1 teaspoon ground Allspice+ Add to Shopping List |
| 1/2 teaspoon ground Nutmeg+ Add to Shopping List |
| 1/2 teaspoon ground Cinnamon+ Add to Shopping List |
| 1/4 cup Dark Soy Sauce+ Add to Shopping List |
| 2 tablespoons Vegetable Oil+ Add to Shopping List |
| 1/4 cup white Vinegar+ Add to Shopping List |
| 1/4 cup Orange Juice+ Add to Shopping List |
| 3 lb. Chicken Wings, Fresh or Frozen (If using frozen wings thaw before preparing)+ Add to Shopping List |
| 1/2 teaspoon Salt+ Add to Shopping List |
| 1/2 teaspoon Black Pepper+ Add to Shopping List |
Directions:
- For the marinade: Rough chop the green onions, Serrano chili, white onion, and garlic. Remove leaves from the stems of fresh thyme. Place in bowl of food processor. Add the Allspice, Nutmeg, Cinnamon, soy sauce, oil, vinegar and orange juice. Process until smooth.
- Preparing the wings for baking: Rinse wings with cool water and pat dry, place in a roasting pan (or disposable aluminum pan). Season the wings with salt and pepper and add approximately 1/2 to 3/4 of the marinade, use tongs to toss wings so all wings are completely coated.
- You don't want to have too much marinade or wings will not crisp up.
- Marinate the wings for at least 30 minutes, toss again to re-coat and bake in a pre-heated 400 degree oven for 30 minutes. Turn wings and place back in the oven for another 30 minutes. Wings should be cooked to an internal temperature of 165 degrees or up to 180 degrees for doneness to the bone.
- Cover and refrigerate any remaining unused marinade that was not poured over the chicken. This will last for one week.
| Course: | Appetizer |
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