Finally got some time to finish off this post!. Once again, I rely on the food and its taste and color to make the bad weather go away. I am getting tired of this gloomy wintery spring. I want the bright and blooming sun, not the timid and shy one. I believe this Caribbean chicken can perform its magic. The sweetness and spiciness compliments each other perfectly, with the use of the citrus to brighten up the flavor, these chicken wings are scrumptious and addictive. Don’t be scared by the long list of ingredients. Just gather all the seasonings and put it in the food processor and the marinate is done. You do need some time to marinade the chicken, but the reward for waiting is big. The cooking process is hassle free. What can be simpler than baking and glazing!
I hope you will enjoy this easy recipe and let’s hope for better weather everywhere!!
Recipe: Caribbean Chicken Wings
Adapted from Sunny Anderson’s recipe on Food Network
1 jalapeno, chopped (if you want it not so spicy, remove the ribs and seeds; use habanero if you want it spicier)
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp brown sugar
1 Tbsp sugar
1 tsp fennel seed
1 tsp cayenne pepper
1 tsp allspice
1 tsp dried thyme
1/2 tsp ground ginger
2 garlic cloves, chopped
2 green onions, chopped
2 Tbsp apple cider vinegar
2 Tbsp lime
2 Tbsp orange juice
2 lb. chicken wings
Process all ingredients in except chicken wings in the food processor until smooth. Reserve 1/2 cup of marinade. Marinate chicken with the remaining marinade for at least 6 hours or overnight in the fridge.
Preheat oven to 350F. Line a piece of aluminium foil on the baking sheet and then put a bacing rack on top of it. Put the chicken onto the rack. Bake the chicken for 20 mins.Discard the marinade.
While the chicken is baking, heat up the reserved marinade in a small saucepan over medium low heat. Reduce the marinade by about 1/3 or until it is slightly thickened. It takes about 10 mins.
Take out the chicken after the first 20 mins of baking. Brush it with the glaze. Increase oven to 400F. Bake chicken for another 15 to 20 mins, until cook through. Keep an eye on it in the last 5 mins to avoid the chicken to be over-cooked, or burnt.