RCI-MT.004.0484.001
Hot Hot Habanero Wings
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
Prep15 min
Cook180 min
Total195 min
Servings4
Difficultyintermediate
Ingredients
- chicken wings or 1 x (18 count) pkg. chicken wings2 lbs
- (18 oz) bottle honey teriyaki barbecue sauce1 unit
- ¼ cup
- 2 tbsp
- -inch piece fresh ginger1½ to 2 unitgrated
- garlic6 clovescrushed
- habanero chile peppers8 unitchopped
- chili peppers4 unityour choice, chopped
- 3 tbsp
Method
1
Pat the chicken wings dry with paper towels and divide them into flats and drumettes, discarding wing tips or reserving for stock.
2
Preheat the oven to 425°F and arrange the wings in a single layer on two baking sheets lined with aluminum foil.
3
Wearing gloves, chop the habanero peppers and the chili peppers, removing seeds for milder heat if desired; grate the ginger and crush the garlic cloves.
4
Combine the honey teriyaki barbecue sauce, fresh honey, liquid smoke, grated ginger, crushed garlic, chopped habanero peppers, chopped chili peppers, and fresh horseradish in a bowl, stirring until well blended.
2 minutes
5
Brush half of the sauce mixture evenly over the wings on both baking sheets, coating them thoroughly.
6
Bake the wings for 18 minutes, then remove from the oven and turn them over.
18 minutes
7
Apply the remaining sauce to the turned wings, coating both sides generously.
8
Return the wings to the oven and bake until the coating is caramelized and the internal temperature of the thickest part reaches 165°F, approximately 17 minutes.
17 minutes
9
Remove the wings from the oven and let them rest for 3 minutes before serving to allow the glaze to set.