Ingredients

• 0.5 yellows onion , chopped
• 3 habaneros peppers , seeded and chopped
• 0.5 cups green onions , sliced
• 0.33 cups lime juice
• 3 tablespoons soy sauce
• 6 cloves garlic
• 2 tablespoons fresh thyme leaves
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cumin
• 0.5 teaspoons freshly grated nutmeg
• 3 pounds chicken wing drumettes
• cooking spray

Instructions

1. 1 Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.
2. 2 Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
4. 4 Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.
5. 5 Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.
6. 6 Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.

Nutrition per serving