Add Caribbean wings to your tailgate favorites

Robin McDaniel
Not to hot, not to mild, these Caribbean Chicken Wings are right in the middle on the “spicy” meter.

Not to hot, not to mild, these Caribbean Chicken Wings are right in the middle on the “spicy” meter.

Football season is here and whether you tailgate at the game or at home, one popular food to have is chicken wings.

Wings run the table from super-sonic hot to sissy mild, but when feeding a crowd, it is sometimes best to take the middle road -- not too hot, not to mild. These Caribbean Chicken Wings from the Food Network are right in the middle. Enjoy them with your next tailgate, whether at home or at the stadium.

Caribbean Chicken Wings

1 habanera, seeded and chopped

1/4 cup soy sauce

1/4 cup honey

1/4 cup brown sugar

2 tablespoons 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 green onions, chopped

1/4 cup apple cider vinegar

1/4 cup lime juice

1/4 cup orange juice

7 lbs. chicken wings

In a food processor, blend together all ingredients except the chicken wings. Blend until smooth.

Place chicken wings into a large resealable plastic bag and pour the marinade over them, reserving and setting aside 1 cup. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Remove chicken wings from bag and place on the baking sheets. Bake 20 minutes.

While wings are baking, pour the reserved cup of marinade into a saucepan. Bring to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes.

After 20 minutes, remove chicken wings from oven. Brush chicken with the glaze. Raise heat to 400 degrees and cook chicken wings until cooked through, another 20 minutes.

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