Jamaican Jerk Chicken Wings

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.

• Ready In: 3 hrs 20 mins
• Yields: 6 appetizer servings

Ingredients

• 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

Directions

1. Arrange the chicken wings in a single layer in a large baking pan.
2. 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.
3. Heat oven to 350°. Bake until the wings are brown and crispy, about 1 hour.