Crispy Caribbean Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock. Drying the skin helps achieve crispness.

Season

Place wings in a large bowl. Toss with 2 tbs neutral oil, 1 tsp sea salt and 1 tsp black pepper until evenly coated.

In a small bowl combine brown sugar, smoked paprika, allspice, ground ginger, cinnamon, cumin, coriander and red pepper flakes. Mix thoroughly to break up brown sugar clumps.

Sprinkle the dry rub over the oiled wings and toss with your hands or tongs until each wing has an even coating. Let sit 15–30 minutes at room temperature (or refrigerate up to 4 hours) to allow flavors to meld.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack or spray with nonstick spray.

Arrange wings skin-side up on the rack in a single layer with space between pieces for air circulation. Bake on the middle rack for 25 minutes.

After 25 minutes, flip wings and continue baking another 10–15 minutes until skin is browned and crisp and an internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching carefully to avoid burning.

While wings bake, make the glaze. In a small saucepan combine 1 cup fresh orange juice, orange zest, grated ginger, soy sauce, honey and rice vinegar. Bring to a gentle simmer over medium heat.

Reduce heat to low and simmer until slightly reduced and aromatic, about 6–8 minutes. Taste and adjust balance: add more honey for sweetness or a splash more rice vinegar for brightness.

In a small bowl whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Remove glaze from heat and slowly whisk in the cornstarch slurry, then return to very low heat and cook 1 minute until thickened to a glossy, spoon-coating consistency. Remove from heat and stir in 1 tbs unsalted butter for sheen.

When wings are cooked and crisp, transfer them to a large warm bowl. Pour 3/4 of the glaze over the wings and toss gently until well coated. Reserve the remaining glaze for serving or additional brushing.

Arrange wings on a platter. Sprinkle with sliced green onions, chopped cilantro and sesame seeds if using. Serve immediately with lime wedges and the reserved glaze on the side for dipping.