OVEN WINGS

Begin by breaking down the whole chicken wings into 12 flats and 12 drummies. Cut through the joints to separate them.

Place the wings in a large bowl and dry-brine them with 15 grams of salt and 15 grams of baking powder. Toss the wings to ensure even coating.

Transfer the coated wings to a wire rack on a half-sheet tray, separating them by type (flat, drummy) in groups of six. Refrigerate the wings for at least 4 hours, but preferably 24 hours for the best results.

Preheat your oven’s broiler to high. Position the oven rack about 8”/20cm below the flame. Place a sheet of foil under the wire rack to catch drippings and prevent them from burning.

Broil the wings for 5 minutes on one side, then flip them and broil for another 5 minutes. Repeat this process for a total of 4 flips or until the wings are evenly browned and crispy (about 25 minutes of total cooking time – time may vary based on your oven)

While the wings are cooking, prepare the sauces.

Once the wings are done, remove them from the oven.

Toss the crispy baked wings in your preferred sauce

In a blender, combine diced fresh mango, habanero pepper, lime juice, apple cider vinegar, paprika, Frank’s Hot Sauce, and honey. Blend until smooth.

In a saucepan, melt 25 grams of butter, then add the pureed mango-habanero mixture. Simmer and reduce by about 30% over medium heat, approximately 5-10 minutes.

Allow the sauce to cool slightly until it leaves a lazy trail when a spatula is passed through it.

Combine hoisin sauce, soy sauce, sesame oil, honey, minced garlic, and grated fresh ginger.

Transfer the mixture to a pot and bring it to a simmer. Reduce the sauce for about 10 minutes, or until it thickens enough to coat a wing. Allow it to cool for 5 minutes to further thicken.