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| 1 Tasse | soy sauce |
| 1/2 Tasse | red wine vinegar |
| 1/2 Tasse | vegetable oil |
| 1 | Medium onion, diced |
| 1/4 Tasse | Fresh thyme leaves or 1 Tbs |
| 2 Esslöffel | ginger minced, fresh |
| 1/4 Tasse | brown sugar |
| 2 Teelöffel | nutmeg ground |
| 2 Teelöffel | cloves ground |
| 2 Teelöffel | allspice gound |
| 12 | Chicken wings |
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6-8 ea green onions, chopped 2-4 ea Scotch Bonnet (habanero) or 3-6 ea jalapeno peppers, seeded & minced In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings. Process for 10 to 15 seconds at high speed. Pour the marinade into a bowl and add the wings. Refrigerate for 4 to 6 hours, stirring after 3 hours.
Preheat the oven to 375 F. Remove the wings from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes.
Arrange the chicken wings on leaf lettuce and serve immediately with cold beverages.
grams carbohydrate 16 gram fat, 1408 mg sodium, 29 mg cholesterol. Source: 'A Penchant For Chili Peppers' by Jay Soloman in "Restaurants Usa" January
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