I stumbled onto this wing recipe on A New York Foodie right before Super Bowl Sunday.  Wings were on the menu, but I hadn’t decided how I wanted to cook them yet.  I loved the flavorful list of ingredients that went into the marinade.  Don’t be intimidated by the length of the list…what’s great about marinades is you do most of the work ahead of time, then the marinade does rest of the work while you go on with your day.  I let the wings sit in the marinade in the fridge for about 8 hours.  They baked up nicely and we enjoyed them alongside some crunchy veggies for dinner.

Caribbean Chicken Wings

Ingredients:

• 1 habanero, seeded and chopped
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoon 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:

1. 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.
2. 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.

Recipe from Sunny Anderson, Food Network

The post Caribbean Chicken Wings appeared first on Aggie's Kitchen.

These wings turned out super tasty and very juicy…I used my favorite Jerk seasoning and added honey and pineapple juice to the marinade to tone down the spice. I also basted them with a pineapple infused BBQ sauce adapted from an Emeril recipe that I found online. My nephew was over watching football with my husband this afternoon and was quoted saying “These are the best wings I’ve ever had.”

Jamaican Jerk Chicken Wings with Island Barbeque Sauce
Recipe from Aggie’s Kitchen

4 lbs chicken wings
2 tsp jerk seasoning (more or less depending on spice preference)
2 TB vegetable oil
2 TB pineapple juice
2 TB honey

Place chicken wings in large plastic zip lock bag. In small bowl, whisk together remaining ingredients, pour over chicken in bag. Move around chicken so that it is completely covered in marinade, place bag in large bowl in the fridge for at least 4 hours or overnight.

When ready to grill, place chicken skin side down on grill over medium high heat. Cook for about 7-8 minutes or until grill marks are made and then flip. Cook for another 7-8 minutes. During this time, baste chicken with Island BBQ sauce. Keep lid closed until chicken is cooked through and bbq sauce is caramelized.

Serve with additional BBQ sauce on side. I also served with a Coconut Mango sauce I found at the grocery store.

Island BBQ Sauce
adapted from Emeril Lagasse’s Spicy Pineapple Barbeque Sauce

1 cup pineapple chunks, drained (use the juice for the marinade)
1 cup ketchup
1 TB freshly grated ginger
1/4 cup honey
1 TB rice wine vinegar
1 TB lemon juice
1 tsp sesame oil
3 TB brown sugar
2 TB Chipotle Tabasco

Combine all ingredients in food processor and puree for 30 seconds. Place in small sauce pot and heat up until sugar is dissolved and flavors are combined.

Coming next on the menu…Grilled Sweet Potato Salad.

The post Jamaican Jerk Chicken Wings with Island Barbeque Sauce appeared first on Aggie's Kitchen.