Ingredients

24 whole chicken wings (about 4 lb.)
8 scallions, cut into 1-inch pieces
4 fresh jalapeno peppers, seeded and coarsely chopped
2 Tbsp. died white vinegar
1 Tbsp. ground allspice
4 garlic cloves; chopped
2 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne
1/4 C. vegetable oil
lime wedges

Cooking Instructions

Rinse chicken with cold water and pat dry. Cut off and discard pointed tip of each wing and halve wings at the main joint. In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne. Process until well blended. With machine on, slowly pour in oil and puree until a thick paste forms. In a large bowl, combine chicken wings and jerk paste. Toss until wings are well coated. Cover and refrigerate overnight. Preheat broiler. Arrange wings on broiler pan about 6 inches from heat and broil, turning once, until nicely browned outside and cooked through, for about 20 minutes total. Serve warm or at room temperature with lime wedges and lots of napkins.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)