Mango Habanero Chicken Wings

Recipe View Rinse chicken wings and pat thoroughly dry with paper towels. Place onto a baking sheet, cover, and refrigerate until the sauce is ready. (Prep time: 10 minutes)

Recipe View In a food processor, purée the mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha, and rice vinegar until smooth. Be cautious when removing the lid, as the pepper fumes can be intense. (Prep time: 5 minutes)

Recipe View Melt butter in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Immediately pour in the mango-habanero mixture, stirring frequently. Bring to a simmer, then reduce the heat to medium-low and stir in honey. Continue to simmer, stirring frequently, until the sauce has reduced by about 75% and thickened into a beautiful glaze. (Cook time: 45-60 minutes)

Recipe View While the sauce simmers, preheat your oven to 200 degrees F (95 degrees C) and place a rimmed baking sheet inside. Heat vegetable oil in a deep-fryer or large pot to 350 degrees F (175 degrees C). Place cornstarch in a resealable plastic bag. (Prep time: 5 minutes)

Recipe View Remove wings from the refrigerator. In small batches, toss the wings in the cornstarch bag until lightly coated. Place the coated wings in a single layer on a plate. (Prep time: 10 minutes)

Recipe View Carefully fry 5 to 6 wings at a time in the hot oil until they are golden brown and crispy, about 8 minutes per batch. Drain the fried wings on paper towels, and then transfer them to the preheated baking sheet in the oven to keep them warm while you finish frying the remaining wings. (Cook time: Varies)

Recipe View Remove the baking sheet from the oven. Place all the wings into a large bowl. Pour about half of the hot mango habanero sauce over the wings and toss to coat. Continue adding sauce until wings are coated to your liking, reserving any extra for dipping. (Prep time: 5 minutes)