Ingredients:

18 whole chicken wings, or 12 drumsticks

1 1/2 cups jerk marinade

1 1/2 cups tamarind-apricot sauce

1/4 cup soy sauce

 

Directions:

In a baking dish, combine the chicken and 1 cup of the marinade. Cover and refrigerate for at least 11/2 hours or up to 4 hours, turning occasionally. The longer the chicken marinates, the hotter it becomes. Remove the chicken from the marinade and discard the marinade.

 

Preheat the oven to 350 F. Place the chicken in a greased baking dish. Bake for 40 to 45 minutes, basting twice with the reserved 1/2 cup of marinade. When done, the juices will run clear when the chicken is pierced with a knife. Prepare a dipping sauce by combining the tamarind-apricot sauce with the soy sauce. Serve the chicken hot or at room temperature, with the dipping sauce.

 

Serves 4 as an appetizer