Sunny Anderson's Caribbean Chicken Wings (Sunny Anderson) |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Ingredients:
1/2 habanero pepper, seeded and chopped |
2 tablespoons soy sauce |
2 tablespoons honey |
2 tablespoons packed light brown sugar |
1 tablespoon granulated sugar |
1 teaspoon fennel seeds |
1 teaspoon cayenne pepper |
1 teaspoon allspice |
1 teaspoon dried thyme |
1/2 teaspoon ground ginger |
2 cloves garlic, chopped |
2 scallions, chopped |
2 tablespoons apple cider vinegar |
2 tablespoons fresh lime juice |
2 tablespoons fresh orange juice |
3 pounds chicken wings |
Directions:
1. Combine the habanero, soy sauce, honey, both sugars, fennel seeds, cayenne, allspice, thyme, ginger, garlic and scallions in a blender. Add the vinegar, lime juice and orange juice and blend until smooth. Place the wings in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate 4 to 6 hours.
2. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the wings from the bag, place on the lined sheets and bake 20 minutes. Meanwhile, bring the marinade to a boil in a small saucepan over medium heat and cook until reduced by one-third, about 10 minutes.
3. Remove the wings from the oven and brush with the glaze. Raise the oven temperature to 400 degrees F and continue to bake until the wings are cooked through, 20 more minutes.
4. Photograph by Con Poulos
|
|