Recipe courtesy of Sunny Anderson
Caribbean Chicken Wings
Getting reviews...
- Level: Easy
- Total: 4 hr 55 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1121
- Total Fat
- 68 g
- Saturated Fat
- 19 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 94 g
- Cholesterol
- 587 mg
- Sodium
- 1034 mg
- Level: Easy
- Total: 4 hr 55 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1121
- Total Fat
- 68 g
- Saturated Fat
- 19 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 94 g
- Cholesterol
- 587 mg
- Sodium
- 1034 mg
Ingredients
Directions
- 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.
- 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.
My Private Notes
Show:
Cooking for Real
Episode:
Caribbean Getaway
