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Robin Ward

Pineapple Habanero Chicken Wings

Experience the crunch of chicken wings bathed in a vibrant pineapple-habanero sauce, with an option to substitute pineapple with mango. Ideal for parties or paired with sides for a hearty meal.
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Total Time 40 minutes
Servings: 30 pieces
Course: #mainmeal, Appetizer, dipping sauce
Cuisine: #African,, #Carribean
Ingredients Method

Ingredients
  

For the chicken:
  • 2 lbs. chicken wings (I bought wingettes for convenience.)
  • 2 tsp garlic powder
  • 1 tsp cayenne powder
  • ½ Tbsp soy sauce
  • 1 Tbsp baking powder
  • 1 Tbsp lime juice
  • salt and black pepper to taste
For the sauce:
  • 0-2 habanero peppers (I used 2 peppers by request for extra spicy. Start conservative if you have not built a tolerance for hot peppers!)
  • ½ *green onion stalk (*Use the lower white and very light green parts for the sauce. *Use the dark green part for garnish, later.)
  • 1 large sweet mango (400g/8-10 chunks if using frozen)
  • 5-6 Tbsp brown sugar
  • ⅓ cup white wine vinegar
  • 2 Tbsp lime juice
  • 1-2 garlic cloves
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 Tbsp avocado oil
  • ½ tsp tomato paste (I keep a tomato paste stash in the freezer for recipes that use small amounts. Use ketchup if you don't want to open a fresh container.)
  • ½ Tbsp soy sauce
  • 1 cup water
  • 4 tsp arrowroot powder

Method
 

  1. To the chicken wings, add garlic powder, cayenne powder, soy sauce, baking powder, lime juice, salt, and black pepper.
  2. Thoroughly mix the chicken wings until evenly coated.
To air-fry:
  1. Set temperature to 375℉ (190.5℃). Air-fry for 25-30 minutes, shaking the basket every 10 minutes. Air-fry in batches, without crowding the basket, for extra crispy wings.
To bake:
  1. Place the wings on a lightly greased baking sheet. Bake at 410℉ (210℃) for 30-45 minutes, flipping halfway through. Avoid using parchment paper, as it can cause sticking even with spraying.
For the sauce:
  1. For the pineapple habanero sauce, in a blender, add habanero peppers, green onion, pineapple, brown sugar, white vinegar, lime juice, garlic cloves, garlic powder, salt, avocado oil, tomato paste, and soy sauce. Blend until smooth.
  2. In a saucepan, combine room-temperature water and arrowroot powder, whisking until smooth. Add the blended habanero-pineapple mixture and stir to combine.
  3. Place the sauce pot on the stove and bring to a boil, whisking constantly. Reduce the heat to a medium simmer for 2-3 minutes or until the sauce is thickened.
  4. Pour ¼ cup of the sauce over the cooked chicken wings and toss in the sauce until chicken wings are well-coated.
  5. Garnish with sliced green onions and serve alongside rice and fresh-cut vegetables such as cucumber, baby carrots, and celery. Accompany with a cooling ranch dressing for dipping.