WINGS

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.