Caribbean Chicken Wings | Sunny Anderson

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.