Recipe by ladyrockess
VERY spicy wings, I made it through three before having to give up. I created this recipe for a friend who can eat whole habaneros without flinching, so be warned!
Top Review by Salty/Sweet Stranger
I can't say that I have tried this recipe as of yet, but I am going to make it this weekend. My bf LOVES spicy wings. So I plan on making these as well as a milder version of the same thing. I'm thinking either jalepenos or anaheim.
- 6 habanero peppers
- 5 -7 piquin chilies
- 3 garlic cloves
- 1 teaspoon red chili pepper flakes
- 1⁄4 cup honey
- 1⁄2 cup tomato paste
- 12 chicken wings
Directions See How It's Made
- Remove the stems from the habaneros, but leave the seeds in the peppers. Blend habaneros, piquins, garlic and chili flakes in blender until a nice puree. Mix puree with the honey and tomato paste. You can brush the blend directly on to the wings and then bake, or put wings in bag with sauce, shake, and let marinate in the fridge for a few hours or overnight. When you are ready to bake wings, preheat oven to 375 degrees, place on greased baking sheet, and cook until slightly crispy – I prefer at around 45 minutes.
- Do NOT touch your eyes after handling any of these peppers or puree or the wings themselves without washing thoroughly! Wearing gloves during preparation is a good idea also, especially if you have cuts on your hands. I love spicy food, and only made it through three of these before having to give up. These are exceptionally spicy, and eat at your own risk!
- If you make these and find that they're too spicy, try eating some sliced ripe banana. It helps ease the burn much better than water.