Mango Habanero Dry Rub Recipes

HABANERO JERK DRY RUB SEASONING RECIPE

Steps:

• If you're like us, you need to get your dried habs grinding like a college kid on the dance floor at 1am. Use a mortar and pestle or spice mill and grind to a fine powder.
• Gather your ingredients and combine them all in a small (or large if you like wasting space) bowl.
• Mix it together with a spoon, fork, whisk, potato peeler, it really doesn't matter.
• Slap it on some meats and feast on the fire.

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.

LOUISIANA RUB WINGSTOP RECIPE

Steps:

• Preheat oven to 450ºF |230ºC. Line a large baking tray with parchment paper or aluminium foil. Place a baking rack on the tray. Keep aside.
• In a large bowl add chicken wings, salt, onion powder, garlic powder, red chili, black pepper, creole seasoning and oil. Mix together to coat evenly.
• Place the seasoned chicken wings on the baking rack, leaving space between the wings.
• Bake for 35 minutes in the preheated oven to 450ºF |230ºC. Remove from the oven; flip them over and bake further for 10 minutes or until crispy. Transfer to a serving dish.
• In a medium bowl combine all the ingredients for the rub: smoked paprika, dried oregano, cayenne pepper, cumin powder, brown sugar,onion powder, garlic powder, black pepper and salt.
• Add the dry rub to the baked wings and mix to evenly coat the wings.
• Serve immediately and enjoy!

MANGO HABANERO SMOKED & GRILLED CHICKEN

Steps:

• Mix 64 ounces of mango juice with 1/2 cup of coarse kosher salt in a large plastic or glass container and stir until salt is dissolved.
• Place the chicken into a large zip top bag and pour the brine mixture over the chicken to cover and seal closed. Place in fridge for 2 hours.
• While the chicken is brining, make the mango habanero sauce by placing 1 cup of Jeff's barbecue sauce, 1 diced mango (about 1 cup), 1 habanero and 3/4 cup of mango juice into a sauce pan. Simmer over low heat until mango begins to soften and break up.
• Add the sauce mixture to a food processor and pulse until it is semi-smooth. Set aside.
• After brining, lay the chicken onto paper towels to drain. Pat with paper towels to dry completely then pull the skin back to season the meat. Replace the skin after seasoning.
• Set up gas or charcoal grill for indirect heat and cook chicken over the coolest area using hickory chips wrapped in foil for smoke.
• When chicken reaches approx. 145°F in the center, move the chicken directly over heat and begin mopping with the mango habanero sauce every few minutes until the chicken reaches about 175°F in the thickest part.
• Remove the chicken from the grill and serve immediately.

JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO HOT SAUCE

Steps:

• Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
• Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.