Caribbean Chicken Wings

  • 1 habanero, seeded and chopped
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tsp. fennel seed
  • 2 tsp. cayenne pepper
  • 2 tsp. allspice
  • 2 tsp. dried thyme
  • 1 tsp. ground ginger
  • 4 cloves garlic, chopped
  • 4 green onions, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1 package chicken wings (about 18 wings)

In a food processor, blend together all the ingredients, but the chicken, until smooth.  Reserve one 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 two 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 glaze, raise the heat to 400 degrees F and cook chicken for about 15 more minutes.  Broil them for an additional 5 minutes to get the tops of them nice and cooked and serve.  Enjoy!