Jamaican Jerk Chicken Wings Recipe #221455
You can adjust the heat in this recipe by the type of pepper you use. I used serrano peppers and thought it was just right, but I like food pretty spicy so if that's not for you, use a milder pepper, such as jalapeno. I found this in the Chicago Tribune 'Good Eating' section. I added the 2 hour chill time to the prep time.
by Hey Jude
3½ hours | 2½ hours prep
6 appetizer servings
- 3 lbs chicken wings
- 3 hot red peppers, chopped (to taste)
- 2 garlic cloves, crushed
- 1 onion, chopped
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 tablespoons white vinegar
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon sugar
- 2 teaspoons allspice
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- Arrange the chicken wings in a single layer in a large baking pan.
- Combine remaining ingredients in a blender or a food processor; puree until very smooth. Pour sauce over the wings, coating evenly. Cover the pan with plastic wrap; refrigerate at least 2 hours.
- Heat oven to 350°. Bake until the wings are brown and crispy, about 1 hour.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 221455 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars