Hot Hot Habanero Wings Recipes
MANGO-HABANERO CHICKEN WINGS
Being a big fan of restaurant-style mango-habanero wings, I set out to create something similar. I found multiple recipes online, but none seemed up to my standards. After about a year of making a few and combining different ideas, I came up with this one. Every time I've made this, it's been a huge hit and people are always asking me for the recipe, so here it is. The cornstarch absorbs extra moisture and forms a very thin crispy crust on the wings. It's not a heavy breading, it just adds a bit of crunch.
Provided by Jeff Reddy
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h53m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450 calories, Carbohydrate 28.5 g, Cholesterol 80.3 mg, Fat 29 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 10.6 g, Sodium 366.6 mg, Sugar 14.1 g
PAINFULLY HABANERO WINGS
VERY spicy wings, I made it through three before having to give up. I created this recipe for a friend who can eat whole habaneros without flinching, so be warned!
Provided by ladyrockess
Categories Chicken
Time 50m
Yield 12 wings, 2 serving(s)
Number Of Ingredients 7
Steps:
- Remove the stems from the habaneros, but leave the seeds in the peppers. Blend habaneros, piquins, garlic and chili flakes in blender until a nice puree. Mix puree with the honey and tomato paste. You can brush the blend directly on to the wings and then bake, or put wings in bag with sauce, shake, and let marinate in the fridge for a few hours or overnight. When you are ready to bake wings, preheat oven to 375 degrees, place on greased baking sheet, and cook until slightly crispy - I prefer at around 45 minutes.
- Do NOT touch your eyes after handling any of these peppers or puree or the wings themselves without washing thoroughly! Wearing gloves during preparation is a good idea also, especially if you have cuts on your hands. I love spicy food, and only made it through three of these before having to give up. These are exceptionally spicy, and eat at your own risk!
- If you make these and find that they're too spicy, try eating some sliced ripe banana. It helps ease the burn much better than water.
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- 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.
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