Recipe courtesy of Sunny Anderson
Sunny Anderson's Caribbean Chicken Wings
Total:
1 hr 10 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

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.

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.

Photograph by Con Poulos

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