Caribbean Chicken Wings

I actually made these for Fourth of July last week but I just realized I never posted it! I wanted to make wings and I wanted something more unique and I found a picture of these wings and I knew I had to make them.

Courtesy of Sunny Anderson

Ingredients

• 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

Directions

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.

Review

The flavors were delicious on the skin but the meat was not bursting with flavor like I had expected, but I think that was my fault because I didn't have the time to marinate them for 4-6 hours. Instead, I had less than 2 hours because I forgot to wake up early to prepare the marinade. But regardless, it was still a hit with the party and the wings went fast. I loved them because they were sweet, tangy, and spicy all in one and I wouldn't want to have it any other way with these wings. I appreciate different takes on traditional foods and this is definitely one of them.