It’s another week, wishing everyone a fabulous week! Today’s recipe is sweet and spicy chicken wings, yeah it’s all about chicken wings, and just wings it’s but sweet and spicy chicken wings. This recipe us delicious as the name implies, the chickens are sweet and a little bit spicy but if you don’t like spicy you can take off the habanero or adjust to your preference.
We enjoyed this chicken and hope Y’all will try it and leave your feedback.
You might want to try;
- 2 Pounds Chicken wings/drumette
- ½ Cup Rice flour (substitute all-purpose flour)
- 2 Tablespoons Honey
- 2 Tablespoons Low soy sauce
- 1 Teaspoon Cayenne pepper
- 1 Teaspoon Dried thyme
- 2 Tablespoons Light brown sugar
- 1 Habanero/Rodo (seeded and chopped)
- 1 Teaspoon All-spice
- 2 Cloves Garlic (minced)
- ½ Teaspoon Fresh ginger
- 2 Green onions (chopped)
- 2 Tablespoons Lime juice
- ¼ Cup Orange juice
- Salt and pepper
Preheat the oven to 350 degrees F, line a baking sheet with aluminum foil and grease with oil/cooking spray/butter then set aside.
Clean the chicken if your wings have tip cut it off or leave it you prefer to. Pat dry of air dry and set aside.
Season the chicken with salt and pepper. Coat with the rice flour or all-purpose flour, you can use a ziplock to do the coating. Place the chickens on the prepared pan in a single layer and bake for 20 minutes.
In a bowl, whisk soy sauce, cayenne pepper, habanero, sugar, all-spice, thyme, ginger, garlic, green onion, orange juice, lime juice. If you wish you can also blend or just whisk.
Bring the sauce to a boil over medium-low heat, then lower the heat and simmer until thickens.
Brush the chickens with the reduced sauce (you can divide the sauce into two or set some aside) then continue baking for another 15-20 minutes.
When the chickens are done, you can brush more sauce over the chicken but if you don’t want to do this step you can use the sauce all at once.
Serve and enjoy!
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