By Hey Jude on April 08, 2007
"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."
Serving Size: 1 (1842 g)
Servings Per Recipe: 1
"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"