How To Make Caribbean Chicken Wings By Sunny Anderson
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Sunny Anderson's Caribbean chicken wings are the perfect blend of sweet and spicy, and they're quick and easy to make for your Super Bowl party (or anytime).
This is just one game-day recipe you can serve in the snack-stadium "Infladium" Sunny created for football parties, available at Party City.
- ½ 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 ground allspice
- 1 teaspoon dried thyme
- ½ 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
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 in the marinade. Seal and refrigerate 4 to 6 hours.
Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper. Remove the wings from the bag, reserving the marinade, place on the prepared baking sheets and roast for 20 minutes.
Meanwhile, in a small saucepan, bring the marinade to a boil over medium heat and cook until reduced by one-third for a glaze, about 10 minutes.
Remove the wings from the oven and brush with the glaze. Increase the oven temperature to 400˚F and roast until the wings are cooked through, about 20 minutes more.