WARNING: These are not for the faint of heart! If you like spicy though, this is the recipe for you! We had plenty of habaneros in our garden so this was our idea of how to use them. Next up are the ghost peppers...
Ingredients (serves 2 with leftover sauce)
5 habanero peppers (stems removed)
1/4 cup brown sugar
2 tbsp vinegar (+PRO TIP: Use a fun vinegar for extra flavor. We used sukang tuba, which is a Filipino vinegar that's made from the floral sap of coconut trees!)
1 tbsp soy sauce
1/3 cup frozen mango concentrate
1/2 cup (1 stick) butter
1 tbsp garlic powder
1 tbsp salt
1 tsp black pepper
2 tbsp olive oil
3.5 lbs chicken wings
Kitchen Tools
Baking tray
Aluminum foil
Blender or food processor
Instructions
Preheat oven to 375 degrees F.
Line a baking tray with aluminum foil. Spread olive oil on the sheet and lay the chicken wing pieces on the tray. Sprinkle with garlic powder, salt and pepper.
Place the baking tray with the chicken in the oven and cook for ~1 hour (until wings are golden and crispy).
In a blender or food processor, blend the habanero peppers, brown sugar, vinegar, soy sauce, and frozen mango concentrate.
In a sauce pot over medium high heat, melt the butter. Add the habanero mixture to the pot and bring to a boil. Whisk occasionally. Once boiling, lower the heat to a simmer.
Once the wings are done cooking, place them in a bowl and pour half the sauce over. Toss and mix to combine. Add more sauce if you like it saucier!
Enjoy with some fresh celery and carrots!
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