Chef Doug's Superbowl Recipes

Caribbean Chicken Wings
Yield: 4 to 6 servings
Times:Prep 15 min
Inactive Prep 4 hr 0 min
Cook 40 min
Total: 4 hr 55 min

Ingredients
1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon 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
Directions
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.

And last but certainly not least:

Mango Ginger Vinaigrette
4 Ea. Frozen Mango Halves or 2 ea.fresh
1/3 cup Rice Vinegar
¼ cup Powdered Sugar
¼ cup Pickled Ginger
2 cups Canola Oil
1 ea Large Carrot
½ Tbsp. Fresh Ginger, minced
Salt and Pepper, to taste

Method: Place all the ingredients in a blender, except the oil. Puree all the ingredients, then slowly add the Canola oil. Salt and Pepper, to taste.