Caribbean Chicken Wings

  • 1 habanero, seeded and chopped
  • 60ml soy sauce
  • 60ml (4 tbsp) honey
  • 4 tbsp brown sugar
  • 2 tbsp sugar
  • 2 tsp fennel seed
  • 2 tsp cayenne pepper
  • 2 tsp allspice
  • 2 tsp dried thyme
  • 1 tsp ground ginger
  • 4 garlic cloves, chopped
  • 4 onions, chopped
  • 60ml apple cider vinegar
  • 60ml lime juice
  • 60ml orange juice
  • 3kg chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 240ml of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator four to six hours.

Preheat oven to 180°C. Line two flat baking trays with parchment. Remove chicken from bag and place on the baking sheets. Bake for 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by a third until it thickens slightly, about ten minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 200°C and cook chicken until cooked through, another 20 minutes.

Inactive prep time: 4 hours.

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