Sunny Anderson's Caribbean Chicken Wings
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 496
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 41
- Cholesterol
- 252
- Sodium
- 487
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
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
- 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.