Recipes

Name: Wings (Buffalo & Mango Habanero)
Total time: 90 min
Yield: 4–6 servings
Ingredients: 1.5 kg (3 lb) chicken wings (split into drumettes/flats); 1½ tbsp baking powder (ensure it is not baking soda); 1½ tsp salt; ½ tsp black pepper; ½ tsp garlic powder (optional); 115 g (½ cup) unsalted butter; ½ cup hot sauce (e.g., Frank's RedHot); 1 tsp Worcestershire sauce; 1 tbsp honey or brown sugar (optional); 1 ripe mango, peeled and diced (or 1 cup frozen mango chunks, thawed); 1–2 habanero peppers, stemmed and seeded; 2 cloves garlic, peeled; 2 tbsp apple cider vinegar; 2 tbsp honey; 1 tbsp lime juice; ½ tsp salt

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Wings (Buffalo & Mango Habanero)

4–6 servings · 90 mins

Ingredients

THE WINGS

1.5 kg (3 lb) chicken wings (split into drumettes/flats)
1½ tbsp baking powder (ensure it is not baking soda)
1½ tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)

THE BUFFALO SAUCE

115 g (½ cup) unsalted butter
½ cup hot sauce (e.g., Frank's RedHot)
1 tsp Worcestershire sauce
1 tbsp honey or brown sugar (optional)

THE MANGO HABANERO SAUCE

1 ripe mango, peeled and diced (or 1 cup frozen mango chunks, thawed)
1–2 habanero peppers, stemmed and seeded
2 cloves garlic, peeled
2 tbsp apple cider vinegar
2 tbsp honey
1 tbsp lime juice
½ tsp salt

Instructions

THE WINGS

1. Prep & Coat
- Pat wings very dry with paper towels (crucial for crispiness).
- In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
2. Setup
- Line a baking tray with foil.
- Place a wire rack on top and lightly oil the rack.
- Arrange wings skin side up, ensuring they aren't touching.
3. First Bake (Low Temp)
- Render the fat to start.
- Conventional: 120°C (250°F) · Fan: 100°C (210°F)
- Bake for 30 minutes.
4. Second Bake (High Temp)
- Crank the heat to crisp the skin.
- Conventional: 220°C (425°F) · Fan: 200°C (400°F)
- Bake for another 40–45 minutes, flipping halfway if needed, until deeply golden.

THE BUFFALO SAUCE

1. Make the Sauce
- While the wings are in the oven, melt the butter in a small saucepan over low heat.
- Whisk in hot sauce, Worcestershire, and honey.
- Keep warm.

THE MANGO HABANERO SAUCE

1. Blend
- While the wings are in the oven, add the diced mango, habanero peppers, garlic, apple cider vinegar, honey, lime juice, and salt to a blender or food processor.
- Blend until completely smooth.
2. Simmer
- Pour the puree into a small saucepan over medium heat.
- Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened.
- Keep warm.

TO SERVE

1. Toss & Serve
- Divide the hot, crispy wings into two separate bowls.
- Pour the warm Buffalo sauce over one half and the warm Mango Habanero sauce over the other.
- Toss each immediately until the wings are well coated.
- Serve with celery and blue cheese or ranch dip.

Tips & Notes

Habanero Warning: Habaneros pack a serious punch! Use 1 pepper for medium-hot wings, 2 for hot, or leave the seeds in if you are very brave. Always wash your hands thoroughly after handling them, or wear gloves.
Air Dry: For best results, let wings sit uncovered on a rack in the fridge for a few hours before baking.
Spacing: Don't crowd the pan; air circulation is key.
Sauce: If you prefer drier wings, serve the sauces on the side for dipping.