The Jerk Chicken That's Really Nice -- and Super Spicy!

This recipe for jerk chicken is no joke -- we're talking serious heat! Even better news: The recipe couldn't be simpler. Adjust the amount of chile to suit your taste.

Jerk Chicken Wings

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12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped
1/4 cup red-wine vinegar
2 tablespoons fresh thyme, leaves
4 teaspoons ground allspice
Coarse salt and ground pepper
6 pounds chicken wings, cut in half at joint
Lime wedges, for serving

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1. In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).

2. Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Cook's Note
To grill the wings, cook over medium, covered, until cooked through, 15 to 20 minutes, turning occasionally (lower heat if wings are getting too charred).

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