Jamaican Chicken Wings

 

  72                    Chicken drummettes

                        MARINADE

   2                    Scotch Bonnet peppers -- or

   4                    Jalapenos -- seeded

   3      bn            Green onions

   1      cup           Red wine vinegar

   1      cup           Olive oil

     1/2  cup           Soy sauce

     1/2  cup           Dark rum

     1/4  cup           Brown sugar

   1      tablespoon    Fresh thyme

   1      teaspoon      Each ground cloves, nutmeg -- allspice and cinnamo

 

Blend all marinade ingredients in a blender. Marinate chicken wings

overnight. Use gallon plastic bags. Cook wings in a 350~ oven for 30 to 40

minutes. Baste frequently.

 

 

 

Jamaican Hot Wings

 

   1      pound         Butter

   8      ounces        Jamaican Jerk Spice

     1/2  ounce         Tabasco Sauce

   8      ounces        Tomato Juice

   8      ounces        Un bleached Flour

   5      pounds        Chicken Wings; Or Drumettes -- Fresh Not Frozen

                        Oil For Frying

 

Jamaican jerk spice may be found in specialty food stores. Melt the butter

in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce,

and tomato juice. Blend well and set aside. Rinse the wings under cold

running water and pat dry with paper towels. Dust the wing with the flour

and deep fry in a heavy pot or skillet in about 2-inches of hot oil until

done. Place the cooked wings in the sauce mixture and allow to marinate

just a few minutes.

Drain off any excess liquid. Serve immediately.  Makes 40 to 50 Wings