Best 6 Sunny Andersons Caribbean Chicken Wings Recipes

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Tantalize your taste buds with Sunny Anderson’s Caribbean Chicken Wings, a symphony of flavors that will transport you to the vibrant islands of the Caribbean. These delectable wings are marinated in a tantalizing blend of Caribbean spices, garlic, ginger, and zesty lime, then grilled to perfection. The result is a crispy, juicy, and flavorful chicken wing that will leave you craving more.

In this article, we present two irresistible recipes for Sunny Anderson’s Caribbean Chicken Wings. The first recipe takes you on a classic journey, using simple yet flavorful ingredients to create a dish that will satisfy any chicken wing enthusiast. The second recipe adds a unique twist with a tropical fruit glaze, adding a sweet and tangy dimension to the wings.

These chicken wings are perfect for any occasion, whether it’s a casual get-together with friends, a backyard barbecue, or a game day party. They are sure to be a hit, leaving your guests raving about your culinary skills. So, get ready to embark on a taste adventure and let the Caribbean flavors dance on your palate.

Let's cook with our recipes!

AIRMAN ANDERSON'S CHICKEN



Airman Anderson's Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

Vegetable oil, for frying
8 boneless skinless chicken thighs
2 eggs
2 teaspoons cayenne pepper
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
1 orange, zested
1 1/2 cups orange juice
1/3 cup dark brown sugar
6 tablespoons butter
2 teaspoons hot pepper flakes
1 1/2 tablespoons
Worcestershire sauce
Stormy Rice, recipe follows
2 tablespoons vegetable oil 2 cloves garlic, minced 1 cup white rice, rinsed
2 cups chicken broth 1/4 cup slightly crushed peanuts
2 scallions, chopped
Salt and freshly ground black pepper

Steps:

  • In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  • Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on Stormy Rice.
  • In a medium saucepan, heat oil over medium-high heat. Add garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.

CARIBBEAN CHICKEN WINGS



Caribbean Chicken Wings image

Provided by Sunny Anderson

Categories     appetizer

Time 4h55m

Yield 4 to 6 servings

Number Of Ingredients 16

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons sugar
2 teaspoons fennel seed
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 lime juice
1/4 cup orange juice
7 pounds chicken wings

Steps:

  • 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.

SPICY HERB BAKED WINGS



Spicy Herb Baked Wings image

Provided by Sunny Anderson

Categories     appetizer

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 9

Extra-virgin olive oil, for frying
3 sprigs fresh rosemary
12 fresh sage leaves
1 tablespoon whole cumin seeds
1 tablespoon red pepper flakes
1/2 tablespoon whole black peppercorns
1 tablespoon garlic powder
Kosher salt
3 pounds chicken wings, whole or separated as you like

Steps:

  • Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
  • In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
  • Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tablespoon salt.
  • Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the oven to 400˚.
  • Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm.

SUNNY'S HOT CHICKEN WINGS



Sunny's Hot Chicken Wings image

Provided by Sunny Anderson

Categories     appetizer

Time 1h33m

Yield 6 to 8 appetizer portions

Number Of Ingredients 19

20 whole chicken wings, washed well and patted dry
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne pepper
1 recipe Sunny's Sauce, recipe follows
Blue Cheese Dipping Sauce, recipe follows, for serving
1 cup hot sauce (recommended: Frank's Red Hot original cayenne pepper sauce)
1 cup (2 sticks) melted butter, at room temperature
1 teaspoon freshly squeezed lemon juice
2 teaspoons dried basil leaves
1 cup crumbled blue cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
Freshly ground black pepper

Steps:

  • Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
  • Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
  • Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
  • Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
  • Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
  • Combine all ingredients in a large bowl and set aside until ready to use.
  • Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

SUNNY'S ROOT BEER BBQ WINGS



Sunny's Root Beer BBQ Wings image

Provided by Sunny Anderson

Categories     appetizer

Time 1h30m

Yield 12 wings

Number Of Ingredients 15

2 cups root beer
2/3 cup ketchup
1/2 cup packed light brown sugar
2 tablespoons fresh lime juice
2 cloves garlic, grated on a rasp (not minced)
One 2-inch piece fresh ginger, cut into 1/4-inch discs
1 ghost pepper or habanero pepper, pierced with the tip of a knife
1 1/2 cups all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 chicken wings, tips intact and not trimmed
Peanut or vegetable oil, to fry
2 lime wedges, for garnish
2 to 3 tablespoons black sesame seeds, for garnish

Steps:

  • For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
  • For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
  • In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
  • In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.

WINGS 3 WAYS



Wings 3 Ways image

Provided by Sunny Anderson

Categories     appetizer

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 24

2 quarts vegetable shortening, for frying
24 whole chicken wings (about 6 pounds)
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
2 cups ketchup
1/2 cup dark brown sugar
3 tablespoons creamed honey
2 tablespoons yellow mustard
2 cloves garlic, minced
4 teaspoons turmeric
1/2 teaspoon chili powder
Salt
1 cup hot sauce (recommended: Frank's Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
Salt
1 lemon, zested
1 lime, zested

Steps:

  • In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
  • Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
  • In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
  • Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
  • When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
  • Serve immediately.

Tips:

  • For an authentic Caribbean flavor, use a blend of spices like allspice, cumin, paprika, and thyme.
  • To make the wings extra crispy, bake them on a wire rack set over a baking sheet.
  • Serve the wings with your favorite dipping sauce, such as mango chutney or pineapple salsa.
  • If you don't have time to marinate the wings, you can skip that step and bake them immediately.
  • For a healthier version of these wings, bake them instead of frying them.

Conclusion:

Sunny Anderson's Caribbean Chicken Wings are a delicious and easy-to-make appetizer or main course. With a blend of Caribbean spices and a crispy coating, these wings are sure to be a hit at your next party or gathering. So next time you're looking for a tasty and flavorful chicken wing recipe, give Sunny Anderson's Caribbean Chicken Wings a try.

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