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Marinade: 1 onion, chopped 2/3 cup finely chopped scallion 2 garlic cloves 1/2 teaspoon dried thyme, crumbled 11/2 teaspoons salt 1 1/2 teaspoons ground allspice 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/2 cup minced pickled jalapeno pepper, or to taste 1 teaspoon black pepper 6 drops hot sauce or to taste 2 tablespoons soy sauce 1/4 cup vegetable oil
18 chicken wings (about 3-1/4 pounds), |
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Marinade: In a food processor or blender puree the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeno, the black pepper, the hot sauce, the soy sauce and the oil.
In a large shallow dish arrange the wings in 1 layer and spoon the marinade over them, rubbing it in. Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.
Wings: Arrange the wings in 1 layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450 degree oven for 30 to 35 minutes, or until they are cooked through.
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