Jerk Chicken #2 - in the oven

Ingredients for marinade:
1/2 cup white vinegar
2 Tbsp. rum
1 Scotch bonnet or habanero peppers, seeded and minced*
1 cubanelle pepper, seeded and minced
1 green pepper, diced
4 green onions, chopped
2 Tbsp. olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
3 teaspoons ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground ginger
2 teaspoons molasses or honey
Blend in a blender and marinate chicken for at least 1 hour or up to 12 hours.

You will need 8 wings and 8 drum sticks for this recipe. Optional lime wedge for garnish.

Directions:
1. Preheat oven to 350 degrees
2. Spray a baking sheet and rack with cooking spray. Place the chicken on the baking rack and cook for 30 minutes. Place the sheet tray in the oven and then pour 1/2 cup water on the sheet tray to help prevent fat from burning on the tray.
3. Remove the chicken from the oven, transfer rack to a clean sheet tray and put back in the oven for 20 minutes. (add a little water to the tray again)
4. Remove from the oven again and transfer rack to another clean sheet tray. Flip the chicken. Put back in the oven for another 20 minutes. (add a little water to the tray again)
5. Last time, switch the sheet trays. Continue cooking for last 20 minutes or until cooked through and nice and crispy. (add a little water to the tray again) - TOTAL cooking time is about 80-90 minutes.
6. Garnish with lime wedge
I served this along side my mango salsa from a few months ago and it went well together.