Categories: Poultry, Appetizers 
      Yield: 4 servings 
  
      1 c  Soy sauce 
    1/2 c  Red wine vinegar 
    1/2 c  Vegetable oil 
      1 ea Medium onion, diced 
    1/4 c  Fresh thyme leaves or 1 Tbs 
      2 T  Fresh ginger, minced 
    1/4 c  Brown sugar 
      2 t  Ground nutmeg 
      2 t  Ground cloves 
      2 t  Ground allspice 
     12 ea Chicken wings 
  
    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. 
    Nutritional Info:  Serving: 1 wing 225 calories, 12 grams protein, 
  10 grams carbohydrate 16 gram fat, 1408 mg sodium, 29 mg cholesterol. 
  Source: 'A Penchant For Chili Peppers' by Jay Soloman in "Restaurants 
  USA" January 1992