| Duckie ® |
Jerk Chicken Wings
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Serving Size : 48 servings.
Category : Chicken Wings
Amount Measure Ingredient -- Preparation Method
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24 whole chicken wings -- (about 4 pounds)
8 scallions -- cut into 1" piece
4 fresh jalapeno peppers -- seeded and coarsely
2 tablespoons distilled white vinegar
1 tablespoon ground allspice
4 garlic cloves -- chopped
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/4 cup vegetable oil
lime wedges
Ready, set, cook!
1. Rinse chicken with cold water and pat dry. Cut off and discard
pointed tip of each wing and halve wings at the main joint. 2. In a
food processor, combine scallions, jalapeno peppers, vinegar,
allspice, garlic, thyme, salt, pepper, and cayenne. Process until well
blended. With machine on, slowly pour in oil and puree until a thick
paste forms. 3. In a large bowl, combine chicken wings and jerk paste.
Toss until wings are well coated. Cover and refrigerate overnight 4.
Preheat broiler. Arrange wings on broiler pan about 6 inches from heat
and broil, turning once, until nicely browned outside and cooked
through, about 20 minutes total. Serve warm or at room temperature
with lime wedges and lots of napkins. The name of this recipe is no
reflection on the cook; jerk is a fiery Jamaican marinade for chicken,
pork, or beef.
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