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Jerk Chicken Wings

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      Title: JERK CHICKEN WINGS
 Categories: Poultry, Appetizers
      Yield: 4 Servings
 
      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
 
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