Apricot habanero chicken wings
Ingredients
For the sauce
- 1 14 oz package apricot paste (qamar al-din) can substitute with equivalent amount apricot jam if necessary
- 2 cups water
- 2-4 habanero peppers minced or to taste (you may want to wear gloves when handling habaneros)
- 1 clove garlic
- 2 tsp sumac
- 1/2 tsp ground cardamom
- 3 tbc apple cider vinegar or to taste
- salt to taste
For the wings
- 4 lb chicken wings flats and drums, or as desired
- 4 tsp baking powder
- 4 tsp kosher salt diamond brand
Instructions
Preparing the sauce
- Dissolve qamar al- din apricot paste in water in a sauce pan over med-high heat, stirring regularly until smooth.
- Add other ingredients and simmer on low heat for about 10 minutes.
- Taste and adjust heat, salt, and acid levels to your liking.
Cooking the wings
- Pre-heat oven to 450 degrees Fahrenheit.
- Pat wings dry and toss in baking powder and salt.
- Line sheet pan with foil, place a rack on top and spread wings out, making sure they are not touching.
- Bake for 20 minutes, flip wings, and bake another 20 minutes or until crispy on both sides, flipping once more towards the end of cooking.
- Once crispy, remove wings, toss in apricot habanero sauce, and return to rack to bake for another 5 minutes until sauce is sticky, or, if prefered, serve naked with sauce on the side for dipping.
Notes
Wing cooking method adapted from Serious Eats.