Habanero Honey Sauce

1 cup water
1 6-ounce can tomato paste
1/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup molasses
1 teaspoon minced habanero pepper (1 pepper)
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon hickory smoke flavoring
1/3 cup white vinegar

Mango Ranch Dipping Sauce

1 8-ounce bottle Hidden Valley Ranch dressing
1/4 cup mango juice (Kern’s is good)
1/2 jalapeno, minced

On the Side

Cucumber sticks
6 to 10 cups vegetable oil (as required by fryer)
10 chicken wings
Ground black pepper


1. Prepare habanero honey sauce by combining all ingredients except the vinegar in a large saucepan. Bring mixture to a boil, then reduce heat and simmer sauce for 1 hour uncovered, or until the sauce reduces to about half of its original volume and thickens. Remove sauce from heat, mix in 1/3 cup vinegar and cover.

2. Make the mango ranch dipping sauce by combining the ingredients in a small bowl. Cover and chill the sauce until needed.

3. In your deep fryer, bring 6 to 10 cups of vegetable oil (or whatever is required by your fryer) to 375 degrees F.

4. Drop in the wings and fry for 8 to 12 minutes or until the wings become golden brown. Drain the wings for a few minutes on paper towels. Sprinkle with salt and pepper.

5. Put the wings in a large metal or glass bowl, add 1/2 cup of the habanero honey sauce and toss the wings until they are all coated. Serve with dipping sauce on the side and long cucumber slices, if desired.

Makes 10 wings (plus sauce for 20 more).

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