Caribbean Chicken Wings (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 habanero, seeded and chopped |
1/4 cup soy sauce |
1/4 cup honey |
1/4 cup brown sugar |
2 tablespoons sugar |
2 teaspoons fennel seed |
2 teaspoons cayenne pepper |
2 teaspoons allspice |
2 teaspoons dried thyme |
1 teaspoon ground ginger |
4 garlic cloves, chopped |
4 green onions, chopped |
1/4 cup apple cider vinegar |
1/4 cup lime juice |
1/4 cup orange juice |
7 pounds chicken wings |
Directions:
1. In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
2. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.
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