Painfully Habanero Wings Recipes

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MANGO-HABANERO CHICKEN WINGS



Mango-Habanero Chicken Wings image

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

30 chicken wing sections
1 (12 ounce) can mango nectar
¼ cup brown sugar
6 habanero peppers, stemmed
2 tablespoons soy sauce
1 tablespoon sriracha hot chili sauce
1 tablespoon rice vinegar
1 stick butter
3 cloves garlic, minced
2 tablespoons honey
1 cup cornstarch
2 cups vegetable oil for frying

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



Painfully Habanero Wings image

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

6 habanero peppers
5 -7 piquin chilies
3 garlic cloves
1 teaspoon red chili pepper flakes
1/4 cup honey
1/2 cup tomato paste
12 chicken wings

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.

KRISTINA'S ATOMIC WINGS DRY-RUB STYLE



Kristina's Atomic Wings Dry-Rub Style image

Dry rub for chicken wings to either bake or grill or fry. They go great with beer, blue cheese dressing and celery. I absolutely love spicy food so if you do too you are in for a treat! If they are too hot for you, milk will help with the heat.

Provided by kristinamarie

Categories     Side Dish     Sauces and Condiments Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 tablespoon ground cayenne pepper
1 tablespoon ground jalapeno pepper
1 tablespoon ground habanero pepper
½ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon white sugar
⅛ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
12 chicken wings, thawed if frozen

Steps:

  • Combine cayenne pepper, jalapeno pepper, habanero pepper, oregano, salt, sugar, black pepper, and cinnamon in a small bowl; mix well to make dry rub.
  • Place chicken wings in a large resealable bag or container. Add dry rub mixture to wings; seal container and shake well until evenly distributed.
  • Preheat a grill for medium heat and lightly oil the grate.
  • Cook the chicken wings on the preheated grill, turning occasionally, until the chicken is well-browned and no longer pink, 15 to 20 minutes.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 1.9 g, Cholesterol 38.6 mg, Fat 9.2 g, Fiber 0.7 g, Protein 12.6 g, SaturatedFat 2.5 g, Sodium 234.5 mg, Sugar 0.7 g

HOT HOT HABANERO WINGS



Hot Hot Habanero Wings image

Make and share this Hot Hot Habanero Wings recipe from Food.com.

Provided by Iowahorse

Categories     Chicken

Time 8h

Yield 3-4 serving(s)

Number Of Ingredients 9

2 lbs chicken wings
1 (18 ounce) bottle honey teriyaki barbecue sauce
1/4 cup fresh honey
2 tablespoons liquid smoke
1 1/2-2 inches fresh ginger, grated
6 cloves garlic, crushed
8 habanero peppers, chopped
4 chili peppers, your choice,chopped
3 tablespoons fresh horseradish

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.

Nutrition Facts : Calories 981.7, Fat 52.5, SaturatedFat 14.2, Cholesterol 233.1, Sodium 1770, Carbohydrate 65.7, Fiber 5.3, Sugar 40.1, Protein 62.8

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