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Tangerine and Habanero Baked Chicken Wings

Name: Tangerine and Habanero Baked Chicken Wings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds chicken wings (around 12 to 14); 2 Â½ teaspoons salt, divided; 1 tablespoon baking powder; Â½ teaspoon black pepper; Â½ teaspoon granulated garlic; Â¼ teaspoon cayenne pepper; 1 Â½ cups fresh tangerine juice (about 2 pounds tangerines); Â¼ cup sugar; 1 habanero, halved; 1 tablespoon honey; Â½ teaspoon salt; 1 tablespoon cornstarch; 2 tablespoons water; 1 tablespoon butter

Tangerine and Habanero Baked Chicken Wings give traditional hot wings a sweet and spicy upgrade with seasonal citrus. After baking the chicken wings to crispy perfection, toss them in a tangy tangerine glaze balanced with a touch of habanero heat.

Rebecca Denton

Print Recipe

Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family

Ingredients

2 pounds chicken wings (around 12 to 14)
2 ½ teaspoons salt, divided
1 tablespoon baking powder
½ teaspoon black pepper
½ teaspoon granulated garlic
¼ teaspoon cayenne pepper

For the Sauce:

1 ½ cups fresh tangerine juice (about 2 pounds tangerines)
¼ cup sugar
1 habanero, halved
1 tablespoon honey
½ teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon butter

Instructions

Line a baking sheet with paper towels. In a medium bowl, combine the chicken wings with 2 teaspoons salt. Toss to coat, then spread wings out evenly over paper towels and set aside for 20 to 30 minutes to allow paper towels to absorb moisture.
Meanwhile, in a large bowl, whisk together the baking powder, black pepper, granulated garlic, cayenne and remaining ½ teaspoon salt.
Preheat oven to 400 degrees. Using the paper towels, pat the chicken wings to absorb as much moisture as possible. Discard paper towels, transfer wings to the bowl with the spice mixture and toss to coat.
Line the baking sheet with aluminum foil and arrange chicken wings on top in a single layer. Bake for 40 minutes, flipping halfway through.
While wings cook, prepare the sauce. In a small saucepan, combine the tangerine juice, sugar, habanero pepper halves, honey and salt. Bring to a boil over medium-high heat, then reduce heat to medium. Cook, stirring occasionally, until the mixture is reduced and slightly syrupy, about 15 minutes.
In a small bowl, whisk together the cornstarch and water, then add mixture to the sauce along with the butter. Continue cooking over medium heat for 5 minutes. (It should be the consistency of caramel.) Turn off heat and strain sauce into a bowl or container. Set aside.
Once wings are done cooking, switch oven to broil and broil the wings for 2 to 2 ½ minutes per side, or until very crispy. Let wings cool slightly, then toss with a generous amount of sauce. Serve warm.