JERK CHICKEN WINGS

5 lb. chicken wings, rinsed, dried
10 scallions, chopped
5 hot green chiles, seeded, chopped
5 bay leaves, broken in half
4 cloves garlic, slivered
2 Tbsp. distilled white vinegar
1 Tbsp. ground allspice
2 1/2 tsp. dried thyme
1 1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. ground cayenne pepper

Remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl. Set aside.

Place remaining ingredients in food processor or blender and process until thick paste forms. Spoon onto chicken and stir to coat. Let stand covered at room temperature 2 hours or refrigerate overnight; turn wings occasionally in marinade.

WHEN READY TO COOK:
Heat broiler.

Place half the wings on broiler pan and broil 4 inches from heat 10 minutes each side. Transfer to serving platter. Scrape marinade from broiler pan and spread on wings. Repeat with remaining chicken wings. Let cool and serve.

Servings: 8
Source: Good Food Magazine, February 1997, Vol. 4 No. 2 Issue 21