Jerk Chicken Wings
Source: Everyday Food Magazine
12 scallions, tops and bottoms trimmed, chopped
8 cloves of garlic
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped (I used 1 jalapeno)
1/4 cup red wine vinegar
2 tablespoons fresh thyme leaves
4 teaspoons ground allspice
course salt and ground pepper
6 pounds chicken wings (I used 3 pounds drumsticks)
lime wedges, for serving
1. In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon of salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least one hour (up to 1 day).
2. Preheat oven to 450 degrees. Arrange chicken on foil lined rimmed baking sheet and cook until browned, 35-40 minutes, rotating sheets halfway through.
To grill, cook over medium, covered, until cooked through, 15-20 minutes, turning occasionally. Serve with lime wedges.