How To Make Caribbean Chicken Wings By Sunny Anderson
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
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.