Jamaican Jerk Chicken Wings

By Executive Chef Jon Emanuel
Yields about 2 cups of marinade for up to 2 dozen wings

Looking for the perfect Super Bowl snack? These spicy homemade chicken wings will help you cheer on the Broncos!

• 1-2 dozen chicken wings, separated at the joints, tips discarded (or saved for stock)
• 1 medium onion, diced
• 4 Habanero peppers, cored and seeded completely
• 1 tsp peeled fresh ginger
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 2 tsp fresh thyme leaves
• 1 bay leaf, crushed
• 1 T brown sugar
• 2 tsp ground black pepper
• 3 T white wine vinegar
• 3 T soy sauce
• 2 T fresh lime juice

Pulverize the onions, peppers, and ginger in a food processor. Put the mixture in a bowl and stir in the allspice, cinnamon, thyme, bay leaf, brown sugar, black pepper, vinegar, and soy sauce.

In another metal bowl, add the wings. Pour fresh lime juice over the wings and add the marinade. Toss the wings in the marinade and refrigerate for one hour, tossing again half way through the refrigeration process.

Grill the wings on a hot grill, or mark on the grill and finish in 425 degree oven. Serve and enjoy!