Because I wanted something spicy and easy to share. You can use the jerk marinade with pretty much any cut of chicken. The recipe is simple, but to compensate I took way too many pictures. You have been warned.
3 bundles of green onions
1/4 cup lime juice
6 table spoon AllSpice (ground)
3 Caribbean laurel leaves
1 whole nutmeg (grated)
1 table spoon kosher salt
10 springs of thyme (fresh)
12 whole chicken wings.
1. Wash the green onions, remove the roots and cut into chunks so that they will fit in a food processor.
2. Wash the thyme and roughly chop the sprigs. Add to the food processor along with the Caribbean laurel.
3. Ground the allspice. You want to turn it into a fine powder. I tend to use a cheap-ish coffee grinder for this, rather then a mortar and pestle.
4. Add the ground allspice to the food processor and grate the nutmeg.
5. Juice the limes. It helps if the limes are room temperature rather then cold, and roll them under your hand against the work surface before cutting them to release the juice.
6. Add the lime juice and the salt to the food processor.
7. While wearing gloves, cut the habaneros in half and remove the white placenta and the seeds. Add to the food processor and carefully discard the gloves.
8. Blend until everything is incorporated. The marinade will freeze well at this stage.
9. Separate the chicken wings. Discard the wing tips (or freeze to make stock later). Put the wings in a larger freezer bag.
10. Add the marinade to the bag and massage a bit to ensure all the wings get coated. This is the part when this will look dubious and weird… It turns out tasty, I swear. Put in the fridge and allow to marinade over night.
11. Oven bake at 400F for 30 minutes or so or grill the wings, if you have a grill available.