[Recipe] Game of Thrones - Jerk "Dragon" Wings

My friend Doug is obsessed with jerk chicken, which is served every Friday in the company cafeteria.  So obsessed, in fact, that I once received a group txt (from him) of a picture of a large pile of jerk chicken wings with the caption, "I'm going to make this my new wallpaper."  It should come as no surprise, then, that when I asked him what he'd like me to serve at one of my Sunday suppers, he said, without any hesitation, "Jerk chicken!"

I'm always up for a challenge, and I saw an opportunity for a particularly groan-worthy pun for my Game of Thrones Premiere Appetizer Party-- namely, Jerk "Dragon" Wings... because the dragons are jerks.  And because they have wings... get it?!

... as luck would have it, Doug was actually out of town the night of the premiere and didn't even get to try my dragon wings, but everyone else gave rave reviews.  This is definitely a winning recipe, no tweaks needed at all (though I'll make a PSA/give a pro-- or maybe amateur-- tip below).

Jerk "Dragon" Wings
... because the dragons are jerks
a recipe by Chef John (AllRecipes.com)

Ingredients
1/2 yellow onion, chopped
1/2 cup green onions (scallions), sliced
6 cloves garlic
3 habanero peppers, seeded and chopped
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 tablespoons vegetable or canola oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1/3 cup lime juice
3 pounds chicken wing drumettes

Public Service Announcement - Habanero Peppers Warning/Tutorial
Like the Bluths, I've made a huge mistake.  I've worked with jalapenos in the past before, completely bare-handed, and had zero issues, so it didn't even occur to me that handling other peppers bare-handed would be a bad idea.  But it really was-- my hands burned for hours after handling, and I had to soak my hands in cream, milk, olive oil, vodka, etc.-- anything that the Internet suggested, honestly-- for relief.  It was really only around bedtime that they stopped burning.

So, here's my pro (or really amateur) tip: please use gloves when handling habanero.  You're welcome.

If you don't have gloves or have already started handling the habaneros gloveless, rub your hands with olive oil immediately after handling (Canola oil will work as well), then wash with Dawn as opposed to hand soap.  The issue is the juice/oil from the hot peppers, which you don't want to seep into the grooves of your skin-- oil will mix with the existing pepper oil, lifting it out-- as opposed to water, which does not mix with oil and will do very little to help.

Directions
1.  Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice in a blender and blend until marinade is completely smooth.

2.  Place chicken in a large bowl or pan.  Pour marinade over chicken and toss to coat completely.  Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.

3.  Preheat oven to 450 degrees Fahrenheit.  Line a baking sheet with aluminum foil and spray with cooking spray.

4.  Place chicken drumettes on prepared baking sheet or pan and reserve marinade left in the bowl.

5.  Bake in the preheated oven for 25 minutes.

6.  Brush 1/2 the reserved marinade onto the chicken and turn the wings over.  Bake for 15 minutes.

7.  Turn chicken and brush on remaining 1/2 the reserved marinade.  Bake until tender and caramelized, 10 to 15 minutes or more.  An instant-read thermometer inserted near the bone should read 165 degrees Fahrenheit.  Rest wings on baking sheet for 5 minutes before removing to a serving platter.