30 chicken wing sections
12 oz mango nectar, (1 can)
¼ cup brown sugar
6 habanero peppers, stemmed
2 tbsp soy sauce
1 tbsp sriracha hot chili sauce
1 tbsp rice vinegar
1 stick butter
3 cloves garlic, minced
2 tbsp honey
1 cup cornstarch
2 cups vegetable oil, for frying
Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
Melt butter in a saucepan over medium heat. Add minced garlic; cook for about 30 seconds until fragrant. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, for 45 minutes to 1 hour until the sauce is reduced by 75% and thickened to a glaze. Remove from heat.
Preheat the oven to 200 degrees F.
Heat oil in a deep-fryer to 350 degrees F.
Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry for about 8 minutes until golden brown and crispy. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
Place wings in a large bowl. Pour ½ the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until the wings are coated to liking.
Serve and enjoy.
:
:
