Hot Hot Habanero Wings Recipes

MANGO-HABANERO WINGS

Steps:

• To make the sauce: Place mango, 3 habanero peppers, vinegar, brown sugar, and soy sauce in the jar of a blender and puree until smooth. Taste sauce and add in more habanero peppers to taste to reach desired spiciness, pureeing after each pepper addition until sauce is smooth.
• Place oil, ginger, and garlic in a medium saucepan set over medium heat and cook until garlic and ginger are faragarent, but not browned, 2 to 3 minutes. Pour in mango and habanero puree, stir to combine, and bring to a boil. Reduce heat to medium-low and let sauce simmer until slightly thickened, about 15 minutes. Remove sauce from heat and allow to cool. Transfer sauce to an airtight container and store in refrigerator until ready to use.
• To make the wings: In a small bowl, mix together baking powder, salt, white pepper, paprika, and chipotle powder. Place wings in a large bowl, pat dry with paper towels, and sprinkle in seasoning mixture. Toss until wings are evenly coated in the seasoning. Arrange wings in a single layer on a wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in the refrigerator for 8 hours to overnight.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and browned, about 45 minutes.
• Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer wings to a platter, garnish with cilantro, and serve immediately.

MANGO-HABANERO CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
• Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
• Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
• Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.

MANGO HABANERO HOT WINGS

Steps:

• Preheat oven to 425˚F.
• Line a baking sheet with foil or parchment paper, and lightly grease with cooking spray; set aside.
• Separate the wings into three pieces; that is, cut every piece at the joint. Discard the wing tips. You can also buy precut chicken wings.
• In a large bowl or ziploc bag combine flour, baking powder, onion powder, garlic powder, chili powder, salt, and pepper.
• Add the wings to the flour mixture and toss around to coat the wings evenly.
• Transfer wings to previously prepared baking sheet.
• Bake for 40 minutes, flipping them halfway through cooking.
• In the meantime prepare the Mango Habanero Sauce.
• In a large cup or bowl whisk together the mango nectar, melted butter, Frank's Hot Sauce, Chile Habanero sauce, and sugar; whisk until thoroughly combined.
• Remove chicken wings from oven.
• Add wings to the prepared sauce and toss around to coat.
• Transfer wings to a serving platter.
• Serve with celery sticks and bleu cheese dressing.

HOT WINGS

Steps:

• Put the chicken wings, buttermilk and 1/2 tsp salt in a bowl and toss together to coat. Cover and leave in the fridge overnight.
• Heat oven to 200C/180C fan/ gas 6. Put all the ingredients for the spice mix in another large mixing bowl with a pinch of salt and mix well. Remove the wings from the fridge and, one at a time, roll them in the spice mix. Once fully coated, tip onto a baking tray lined with baking parchment, and roast for 35 mins. Meanwhile, mix the ingredients for the glaze together.
• Once the wings have browned, remove them from the oven and generously brush with the glaze. Reduce oven to 180C/160C fan/ gas 4, put the wings back in and cook for a further 15 mins or until the glaze has gone sticky and is starting to caramelise. Remove the wings from the oven and rest for a minute or so. Serve with a blue cheese dip, if you like.

HOT HOT HABANERO WINGS

Steps:

• Cut wings into thirds, and discard the tips.
• There should be about 36 pieces.
• In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish.
• Stir all together, and simmer over low heat for 1 hour.
• Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce.
• Cover, and refrigerate for at least 6 hours.
• Preheat grill for low heat.
• Lightly oil grate.
• Remove chicken from marinade, and place on grill.
• Cook over low heat for 45 minutes to 1 hour, turning occasionally.
• *WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.