1 cup Soy sauce
1/2 cup Red wine vinegar
1/2 cup Vegetable oil
1 each Medium onion, diced
1/4 cup Fresh thyme leaves or 1 tablespoon dried
6-8 each green onions, chopped
2-4 each Scotch Bonnet (habanero) or 3-6 each jalapeno peppers, seeded and 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.