Caribbean Chicken

This sauce has the perfect balance, thanks Sunny A. It's my favorite for drumsticks. I buy the big bulk packages of drumsticks and whip up this sauce. Marinating and basting options follow. I just baste as it cooks and it's delicious. Recipe is for 3 lbs. chicken wings. I use 12 big drumsticks and have no sauce left over.

• Ready In: 53 mins
• Serves: 3-4
• Yields: 12 drumsticks

Ingredients

• 1 -2  jalapenos or 1⁄2 habanero, chopped
• 2  tablespoons soy sauce
• 2  tablespoons honey
• 2  tablespoons light brown sugar or 1  tablespoon  splenda brown sugar
• 1  tablespoon granulated sugar
• 1  teaspoon fennel seed
• 1  teaspoon cayenne pepper
• 1  teaspoon allspice
• 1  teaspoon dried thyme
• 1⁄2 teaspoon ground ginger
• 2  garlic cloves, chopped
• 2  scallions, chopped
• 2  tablespoons apple cider vinegar
• 2  tablespoons fresh lime juice
• 2  tablespoons  fresh orange juice

Directions

1. Combine jalapenos through scallions in a blender and puree. Add vinegar, lime, orange juice and blend until smooth.
2. To Marinate: Place chicken in bag, add marinade, refrigerate for 4-6 hours. Remove chicken and bake. Meanwhile, boil marinade and reduce. Use the sauce to glaze the chicken.
3. To Baste : Spray baking pan, salt and pepper drumsticks, baste on skin side up, cook for 10-15 min., flip, baste other side and continue until fully cooked. The crispy skin is so good.
4. I cook drumsticks at 450 for 35-40 minutes and they crisp up well for me. If I want extra crispy I'll broil for a couple minutes too.