Sunny Anderson's Caribbean Chicken Wings

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 6 servings
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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


  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.