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Sticky Citrus Chicken Wings

Source of Recipe

David


Recipe Introduction

Note: Scotch bonnets are often confused with the habanera, as they are closely related, but not cultivars. They are a pale yellow-green maturing to yellow, orange or red and have bell-shaped squashed-looking ribbed pods. Scotch bonnets have a somewhat smoky apple-cherry and tomato flavor (if you are able to discern a flavor under all of that fiery heat). Scotch bonnets are grown mostly in Jamaica and Belize.

List of Ingredients

STICKY CITRUS CHICKEN WINGS

12 chicken wings
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon hot pepper sauce
Salt and white pepper
Juice of 1 grapefruit
Juice of 1 orange
Juice of 1 lime
1 tablespoon white vinegar
3/4 cup brown sugar
1 teaspoon ground cumin
1/2 scotch bonnet pepper seeded and sliced (see note)
1 loosely packed tablespoon grated orange zest





Recipe

Wash and pat dry chicken. Season with garlic powder, thyme, onion powder and
hot sauce, rubbing the spices into the chicken pieces and adding salt and
pepper to taste. Cover and refrigerate for an hour to marinate.
Meanwhile, strain the fresh juices (should be about 1 cup total) into a
nonstick pan and add vinegar, brown sugar, ground cumin and pepper. Heat
until the sauce bubbles and thickens, about 30 minutes. At the very end of
cooking, add the zest.
Light the barbecue, heat the grill or heat the oven to 350 de­grees.
Put the chicken pieces on an oiled baking sheet or grill rack and brush with
oil. Cook 25 to 30 minutes, or until the juices run clear when the thickest
part is pierced with a fine skewer. Drain off ex­cess oil on kitchen paper.
Coat the chicken with the sauce and serve immediately. Or put the sauce in a
bowl and serve alongside.