Jerk Chicken Wings

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 tbs
2 tbsp fresh ginger, minced
1/4 cup brown sugar
2 tsp ground nutmeg
2 tsp ground cloves
2 tsp ground allspice
12 each 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.