Jamaican Jerk Chicken Wings

Marinade for the chicken:
1 onion, chopped
1/2 cup of sliced pickled peppers, found in jars, can be a combination of both red and green
2/3 cup of chopped scallions
1/4 cup canola oil
2 garlic cloves
2 tsp soy sauce
6 drops hot sauce (you can use more, I am a whimp)
1 1/2 tsp allspice
1 1/2 tsp salt
1 tsp ground black pepper
1/2 tsp cinnamon
1/2 tsp thyme
1/4 tsp of nutmeg

Process all marinade ingredients in blender or food processor. Place in a large dish and add the wings, whole or disjointed. Cover the wings with the sauce and marinade in refrigerator all day, turning once.

Preheat oven to 450 degrees.

Place wings in a single layer on an oiled rack, set over a foil-lined cookie sheet or roasting pan. Spoon marinade over wings.

Bake in the upper third of your oven for 30 to 35 minutes, turning once. I check mine after 20 minutes or so as it can brown quickly with the marinade on top. Cooking time will vary if wings are disjointed. Do not forget to foil-line the pan. Clean up is a lot easier!