Sunny Anderson's Caribbean Chicken Wings

Ingredients

• 1 teaspoon allspice 
• 2 tablespoons apple cider vinegar 
• 1 teaspoon cayenne pepper 
• 3 pounds chicken wings 
• 1 teaspoon thyme leaves dried
• 1 teaspoon fennel seeds 
• 2 cloves garlic chopped
• 1 tablespoon granulated sugar 
• 0.5 teaspoon ground ginger 
• 0.5  habanero pepper seeded chopped
• 2 tablespoons honey 
• 2 tablespoons brown sugar light packed
• 2 tablespoons juice of lime fresh
• 2 tablespoons orange juice fresh
• 2  scallions chopped
• 2 tablespoons soya sauce 

Equipment

• baking sheet
• sauce pan
• baking paper
• oven
• blender
• ziploc bags

Directions

1. Combine the habanero, soy sauce, honey, both sugars, fennel seeds, cayenne, allspice, thyme, ginger, garlic and scallions in a blender.
2. Add the vinegar, lime juice and orange juice and blend until smooth.
3. Place the wings in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate 4 to 6 hours.
4. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
5. Remove the wings from the bag, place on the lined sheets and bake 20 minutes. Meanwhile, bring the marinade to a boil in a small saucepan over medium heat and cook until reduced by one-third, about 10 minutes.
6. Remove the wings from the oven and brush with the glaze. Raise the oven temperature to 400 degrees F and continue to bake until the wings are cooked through, 20 more minutes.
7. Photograph by Con Poulos