Habanero honey chicken wings
Ingredients
Habanero Honey Sauce
- 1/2 cup lime juice
- 1/4 cup white wine vinegar
- 5 medium habanero peppers, stems removed
- 1 teaspoon kosher salt
- 2 sticks unsalted butter
- 1/2 cup honey
Seasoned flour
- 2 cups all-purpose flour
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
Wings
- 3 tablespoons of butter
- 2 pounds whole chicken wings, drumettes and wings separated and tips removed
Directions
Habanero–honey sauce
- Combine the lime juice, vinegar, habanero peppers, and salt in a blender and purée until smooth.
- Strain through a sieve and discard the solids. Set aside. Heat a large saucepan over medium heat and add the butter.
- Cook until the butter turns golden brown and develops a nutty aroma, about 8 minutes.
- Remove from the heat and scrape into a medium bowl. Whisk in the honey and a tablespoon of the habanero vinegar. Taste and add a little more vinegar if desired. Set aside until needed.
Wings
- Preheat your oven to 425F.
- To make the seasoned flour: Whisk together all of the ingredients in a large bowl and set aside.
- Line a large baking sheet with foil and melt the butter on it.
- Be sure the wings are dry and coat the wings in seasoned flour. Place the wings on the baking sheet and turn to coat well.
- Place wings in the oven and bake for 30 minutes. Turn wings over and bake for 15 more minutes or until crispy and done.
- If needed, whisk the habanero–honey sauce again to make sure everything is well combined. Toss the wings in about a cup of the sauce, or serve the sauce on the side for dipping. Bon appetite!
