Habanero honey chicken wings

By Patrick Mathieu
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Habanero Honey Sauce

  • 1/2 cup lime juice
  • 1/4 cup white wine vinegar
  • 5 medium habanero peppers, stems removed
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter
  • 1/2 cup honey

Seasoned flour

  • 2 cups all-purpose flour
  • 2 tablespoons kosher salt
  • 2 tablespoons smoked paprika


  • 3 tablespoons of butter
  • 2 pounds whole chicken wings, drumettes and wings separated and tips removed


Habanero–honey sauce

  1. Combine the lime juice, vinegar, habanero peppers, and salt in a blender and purée until smooth.
  2. Strain through a sieve and discard the solids. Set aside. Heat a large saucepan over medium heat and add the butter.
  3. Cook until the butter turns golden brown and develops a nutty aroma, about 8 minutes.
  4. Remove from the heat and scrape into a medium bowl. Whisk in the honey and a tablespoon of the habanero vinegar. Taste and add a little more vinegar if desired. Set aside until needed. 



  1. Preheat your oven to 425F.  
  2. To make the seasoned flour: Whisk together all of the ingredients in a large bowl and set aside.
  3. Line a large baking sheet with foil and melt the butter on it.
  4. Be sure the wings are dry and coat the wings in seasoned flour. Place the wings on the baking sheet and turn to coat well.
  5. Place wings in the oven and bake for 30 minutes. Turn wings over and bake for 15 more minutes or until crispy and done.
  6. If needed, whisk the habanero–honey sauce again to make sure everything is well combined. Toss the wings in about a cup of the sauce, or serve the sauce on the side for dipping. Bon appetite!


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