Prep 2 hrs 20 mins
Cook 1 hr
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.
- 1360.77 g chicken wings
- 3 hot red peppers, chopped (to taste)
- 2 garlic cloves, crushed
- 1 onion, chopped
- 118.29 ml water
- 59.14 ml vegetable oil
- 29.58 ml white vinegar
- 14.79 ml fresh thyme, chopped
- 14.79 ml sugar
- 9.85 ml allspice
- 4.92 ml salt
- 4.92 ml 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.
sad to say this was the worst chicken wing recipe I have ever tried.. I was excited at the simplicity but I have to say not even the jalapeno pepper gave it any taste. I don't know what the 1/2c of water was for but the marinade didn't stick to the wings & there was nothing jamacian in the taste.. save your time & money.. blech...
We used Jalapeno peppers and for the first time there weren't enough to go around - EVERYONE LOVED THEM! Easy to make and very tasty. Step 3 - remove wings from marinade before putting in oven