Mango-Habanero Chicken Wings

Name: Mango-Habanero Chicken Wings
Prep time: 20 min
Cook time: 1 h 33 min
Total time: 1 h 53 min
Yield: 10 servings
Ingredients: 30 chicken wing sections 30 chicken wing sections; 1 (12 ounce) can mango nectar 1 (12 ounce) can mango nectar; ¼ cup brown sugar ¼ cup brown sugar; 6 habanero peppers, stemmed 6 habanero peppers, stemmed; 2 tablespoons soy sauce 2 tablespoons soy sauce; 1 tablespoon sriracha hot chili sauce 1 tablespoon sriracha hot chili sauce; 1 tablespoon rice vinegar 1 tablespoon rice vinegar; 1 stick butter 1 stick butter; 3 cloves garlic, minced 3 cloves garlic, minced; 2 tablespoons honey 2 tablespoons honey; 1 cup cornstarch 1 cup cornstarch; 2 cups vegetable oil for frying 2 cups vegetable oil for frying

Prep: 20 minsCook: 1 hr 33 mins

Prep

20 mins

Cook

1 hr 33 mins

Servings

Difficulty

Hard

(0)

Ingredients

Servings:

3030 chicken wing sections
11 (12 ounce) can mango nectar
¼ cup brown sugar¼ cup brown sugar
66 habanero peppers, stemmed
22 tablespoons soy sauce
11 tablespoon sriracha hot chili sauce
11 tablespoon rice vinegar
11 stick butter
33 cloves garlic, minced
22 tablespoons honey
11 cup cornstarch
22 cups vegetable oil for frying

Instructions

1
Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
2
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.
3
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.
4
Preheat the oven to 200 degrees F (95 degrees C).
5
Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
6
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.
7
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.