From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference.
- 5 lbs chicken wings, rinsed, dried
- 10 scallions, chopped
- 5 hot green chili peppers, seeded, chopped
- 5 bay leaves, broken in half
- 4 garlic cloves, slivered
- 2 tablespoons distilled white vinegar
- 1 tablespoon ground allspice
- 2 1⁄2 teaspoons dried thyme
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon cayenne pepper
- Remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl.
- Place remaining ingredients in food processor or blender and process until thick paste forms. Spoon onto chicken and stir to coat. Let stand covered at room temperature 2 hours or refrigerate overnight; turn wings occasionally in marinade.
- Heat broiler (or grill).
- Place half the wings on broiler pan and broil 4 inches from heat for 10 minutes each side. Transfer to serving platter. Scrape marinade from broiler pan and spread on wings. Repeat with remaining chicken wings. Let cool and serve.