Jerk Chicken Wings

1 c Soy sauce

1/2 c Red wine vinegar

1/2 c Vegetable oil

1 ea Medium onion, diced

1/4 c Fresh thyme leaves or 1 Tbs

2 tb Fresh ginger, minced

1/4 c Brown sugar

2 ts Ground nutmeg

2 ts Ground cloves

2 ts Ground allspice

12 ea Chicken wings

6-8 ea green onions, chopped

2-4 ea Scotch Bonnet (habanero) or

3-6 ea jalapeno peppers, seeded & minced

In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings. Process for 10 to 15 seconds at high speed. Pour the marinade into a bowl and add the wings. Refrigerate for 4 to 6 hours, stirring after 3 hours. Preheat the oven to 375 F. Remove the wings from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes.

Arrange the chicken wings on leaf lettuce and serve immediately with cold beverages. Nutritional Info: Serving: 1 wing 225 calories, 12 grams protein, 10 grams carbohydrate 16 gram fat, 1408 mg sodium, 29 mg cholesterol.

Source: 'A Penchant For Chili Peppers' by Jay Soloman in "Restaurants USA" January 1992