Mikey's Jamaican Jerk Wings

Source: Woodie

adapted by http://theresalwaysthyme.blogspot.com

4 Scotch Bonnet chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!)

1 bunch scallions (both white & green parts, trimmed and coarsely chopped

2 shallots - halved

1 small onion - quartered

2 cloves of peeled garlic

1 tablespoon grated fresh ginger

2 teaspoons chopped thyme or 1 teaspoon dried

2 teaspoons ground allspice

3 tablespoons canola oil

3 tablespoons soy sauce

3 tablespoons lime juice

2 tablespoons packed brown sugar

2 tablespoons salt

1 teaspoon ground black pepper

1 cup of water

This is enough to marinate 4 pounds of meat

Combine chiles, scallions, shallots, onion, garlic, ginger, thyme, allspice, oil, soy, lime juice, sugar, salt, pepper, and water. Blend in a blender until smooth,

Marinate from a few hours to several days and grill until done.

Mike's quick tip, sprinkle extra thyme while grilling