Caribbean Chicken Wings

Offered along side a plate of more traditional spicy BBQ wings at the Superbowl party, these intriguingly flavorful and sweet wings quickly became my favorite.

“What is the spice in there?” I kept wondering?! “Allspice and thyme,” I was told, but the truth is more complex (and definitely worth it):  some sweet (honey and brown sugar), some sour (apple cider vingegar) and tons more flavor from fennel, orange juice, ginger and onions.  This sauce is really fantastic — and I imagine would be stellar on larger pieces of chicken, too.  Enjoy!

Caribbean Chicken Wings
Source: FoodNetwork.com

  • 1 habanero, seeded and chopped
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons sugar
  • 2 teaspoons fennel seed
  • 2 teaspoons cayenne pepper
  • 2 teaspoons allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 4 garlic cloves, chopped
  • 4 green onions, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

 

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