These Raspberry Habanero Wings are sweet, tart, spicy, heavenly, and addictive. I quickly threw this together with a bunch of left overs from other recipes. I’m thrilled to share the results with you!
Allow the chicken wings to come to room temp then thoroughly dry them on paper towel. Lightly dust wings with salt and corn starch on both sides.
Prep your oil by heating in a large dutch oven to 370°F for 5 minutes.
Cook in batches so you don’t over crowd the pot. Slowly add wings one at a time while maintaining temperature by slowly adjusting heat.
Fry wings for 4-5 minutes and drain on paper towels.
Try not to eat them!
SAUCE
Finely chop 3 habanero chilis and sauté in 2 teaspoons of toasted sesame oil until tender.
Add 2 tablespoons each of finely chopped ginger, honey, vinegar, and sugar and 1/2 cup of frozen raspberries. Stir the sauce with a wooden spoon as it cooks over medium low heat to break down the raspberries. If the sauce gets too thick add a few drops of water.
Transfer the sauce to a bowl and allow to cool slightly before tossing with the wings.
COMBINE
Allow wings to dry completely then transfer to a large bowl.
Add a few tablespoons of Raspberry Habanero Sauce at a time and toss until just coated.
Reserve extra sauce to drizzle over wings or for dipping.
Notes
Never fill your frying vessel more than halfway will oil.
Use a candy thermometer to monitor and maintain a 360-370°F temperature.
Adjust habanero chilis to your taste. Three chilis was just right for me as I like my sauce extra spicy.