Crazy Good Caribbean Baked Wings #WRALSmartShopper

And the worst culprit of all? Chicken wings. In which the sauce inevitable gets all over your napkin, water glass, and sleeves. Despite the three tiny towelettes that you used after wing two. Which now, are not only adding to the pile of sauced up napkins and gnawed away bones. But also prompting the waiter to rush over with a plastic bib, that he puts around your neck just in the nick of time to catch that big glop of sauce running down your chin. Someone, please get that man a raise.

So, in keeping things clean, this week I decided to make some wings that are just as full of flavor, healthier than the fried version, and you guessed it… not quite so saucy. And in honor of this kick-off-to summer weekend, I chose some of my favorite flavors that remind me of the islands… and the beach.

The grapefruit, which is an underutilized fruit in cooking, adds a sweet tang to balance out the richness of the coconut milk. The honey and garlic offer a savory sweetness that works perfectly with the heat of the hot sauce and the fresh burst of spiciness from the cinnamon, a common ingredient in Caribbean cooking. All for a finger-licking good feast, without all the mess.

So, what’s the secret to getting crispy wings, minus the fryer? Line a rimmed cookie sheet with foil and bake your wings on a rack. This allows the air to circulate below and crisp them up on all sides.