Firecracker Wings by Sunny Anderson

Ingredients

• 1 habanero or 2 jalapeno peppers
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons fennel seeds
• 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 freshly squeezed lime juice
• 1/4 cup orange juice
• 7 lbs chicken wings

Directions

1. 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 marinade over them. Seal and marinate in the refrigerator 4 to 6 hours (even overnight). Preheat grill to medium-high. Remove wings from marinade. Arrange wings on grill and brown 5 minutes -- then turn and brown the other side, about 5 minutes more. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. When wings are golden brown, brush them with the glaze. Put the wings on a cooler part of the grill, cover and cook until cooked through, another 15 to 20 minutes.