Firecracker Wings By Sunny Anderson

• 1 habaneros 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

1. In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade.
2. 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).
3. 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.
4. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes.
5. When wings are golden brown, brush them with the glaze.
6. Put the wings on a cooler part of the grill, cover and cook until cooked through, another 15 to 20 minutes.

habaneros, soy sauce, honey, brown sugar, sugar, fennel seeds, cayenne pepper, allspice, thyme, ground ginger, garlic, green onions, apple cider vinegar, freshly squeezed lime juice, orange juice, chicken

Taken from www.food.com/recipe/firecracker-wings-by-sunny-anderson-323840 (may not work)