- 3 pounds chicken wings
- 1/2 cup onion, chopped
- 1/4 cup canola oil
- 2 cloves garlic
- 1 Scotch bonnet pepper
- 1 tablespoon soy sauce
- 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg, freshly grated
- Cut the wings at the joints. Discard the point sections or save them in the freezer for when you next make stock.
- Add to a food processor or a blender all ingredients except for the chicken wings. Pulse until it forms a paste.
- Place the chicken wings in a large bowl, pour the marinade over the chicken. Toss until each wing is coated completely. Cover and refrigerate for at least one hour but preferably overnight. Toss the wings a few times while they marinade.
- Use an oiled rack over a roasting pan. Arrange the wings in a single layer, spoon the marinade over them. Bake them in a preheated 400 degrees F oven for 30 to 35 minutes, or until they are cooked through.