Pepper jam is the not-so-secret ingredient in making sticky, slightly spicy chicken wings. I used a homemade pineapple-habanero jam for this recipe, though you can easily vary it to suit your own tastes. Just don’t forget the chopped habaneros. The sweet counterbalances the habanero heat, but it’s still plenty spicy.
YIELD 2 servings
ZEST FACTOR Hot
PREP TIME 15 minute
COOK TIME 60 minutes
2 pounds chicken wings, separated and wing tips removed
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon ground cayenne
1 teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon pepper
1 cup pepper jam
1 tablespoon agave nectar
1 tablespoon butter
3 habaneros, minced and divided
1. Make the wings: Pat dry, then add to a large bowl. Add the baking powder and seasonings and toss to coat.
2. Preheat the oven to 250°F. Set the wings on a greased baking sheet and bake for 30 minutes. Flip the wings.
3. Increase the heat to 425°F and bake for 30 minutes, or until cooked through and crispy. Place under the broiler for a few minutes if you like things extra crispy.
4. When the wings are nearly done, warm the pepper jam, agave nectar, butter, 2 habaneros and salt in a small pot, just until it becomes easy to pour.
5. Add the wings to a large bowl and pour in the jam mixture. Toss to coat.
6. Top with the remaining habanero and serve.