CHICKEN WINGS

I recently made these chicken wings to watch the eastern and western playoffs for the NFL.  The recipe is delicious.  I only used 4 pounds of chicken wings and small drumettes and therefore made only half the marinade.  I also did not use the habanero pepper.   I didn't bake all of the chicken and froze a number of the wings and drumettes in the same zip lock bag with the marinade.   For a future meal I will thaw this bag of uncooked chicken and bake them.

Chicken in a zip lock bag.

Mixing the marinade in a small blender.

Marinade added to the chicken and ready to go into the fridge.

Ready to serve.

Caribbean Chicken Wings

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.  Place chicken wings into a large zip loc plastic bag and pour the marinade over them. Seal and marinate in the refrigerator for 4 to 6 hours.

Preheat the oven to 375 degrees F.  Line baking sheets with parchment paper or tinfoil. Remove the chicken from bag and place them on the baking sheets. Cook for 50 to 55 minutes. 

Adapted from foodnetwork.com