Are you someone who loves spicy food? I can for sure say that I do love my share of spice. This recipe you guys, these chicken wings are like literally the most epic chicken wings I have had (Partly because I made this recipe up from scratch and haven’t been able to find another that tops this) but yes, they are HOT. I mean, really HOT. It’s extremely easy to make, just takes some time, but oh so worth the wait.
Habanero Chicken Wings:
Time: 40-50 minutes (margination time excluded)
Servings: makes 8 chicken wings
8 pieces of fresh/frozen cleaned chicken wings
1-2 tbsp Sprig Habanero Sauce
Salt to taste
½ tsp ground turmeric
1 tsp ginger paste
2 tbsp yoghurt
1 tbsp corn flour
To coat: 40 g unsalted butter, 1 tbsp barbeque sauce, ½ tbsp Sprig Habanero sauce and a pinch of salt
To drizzle: Flavourless oil
Clean and prepare your chicken wings. Mix all the ingredients for the marinade and apply it to the chicken, you may either use hands to mix or mix with a spoon.
Let the chicken rest for at least 30 minutes or upto 2-3 hours.
To bake, preheat your oven to 220 C, take a large baking sheet, line with parchment and place a wire rack (oven safe). Now arrange the chicken on this rack in a single layer, drizzle a little bit of oil on the pieces.
Bake the wings for roughly 40 minutes flipping halfway through (you may use tongs to do so)
During the last 10 minutes, in a medium saucepan, add the butter, barbeque sauce and Sprig Habanero Sauce and on a medium heat let it melt and come together. Stir to ensure that it doesn’t scorch. Add the salt. Take it off the heat.
Once the chicken is cooked and golden brown, transfer the chicken to the sauce pan and toss to coat in the sauce.
Serve hot with traditional yoghurt raita, fresh onions and lemon wedges.
Until next time!