RCI-MT.004.0385.001
Firey Habanero Chicken Wings
Firey Habanero Chicken Wings from the Recidemia collection
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 3 pounds
- 1 cup
- ¼ cup
- ¼ cup
- 3 tablespoons
- black peppercorns crushed2 teaspoons
- habanero or scotch bonnet peppers4 unit
- 3 teaspoons
- sprinkle chicken wings with essence before cooking!1 unit
Method
1
Rinse the chicken wings under cold water and pat dry thoroughly with paper towels to ensure even seasoning and browning.
2
Mince the habanero or scotch bonnet peppers finely, removing seeds if a milder heat is preferred, then combine with the minced fresh garlic in a small bowl.
3
Whisk together the dark soy sauce, toasted sesame seed oil, hoisin sauce, chili paste, and crushed black peppercorns in a medium mixing bowl until well combined.
4
Stir the minced habanero and garlic mixture into the soy-hoisin sauce until fully incorporated, creating a thick marinade.
2 minutes
5
Coat the chicken wings evenly with the habanero marinade, working in batches if necessary to ensure all pieces are well covered.
3 minutes
6
Preheat the oven to 425°F and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
5 minutes
7
Arrange the marinated chicken wings in a single layer on the prepared baking sheet, spacing them slightly apart to allow heat circulation.
2 minutes
8
Bake the wings at 425°F for 35-40 minutes, stirring halfway through, until the skin is caramelized and the internal temperature reaches 165°F.
40 minutes
9
Remove the wings from the oven and allow them to rest for 2-3 minutes before serving hot, allowing the glaze to set slightly.