If you need spice in your life, these agent orange chicken wings will deliver.
Our agent orange chicken wings get their heat source from habanero peppers. I’m not a real big fan of the flavor of habaneros, especially when they’re used just for the sake of heat. I find their flavor somewhat bitter. While I may not like them solo, I find that they mix well with certain flavors. Flavors that somewhat bury their bitterness yet leave a hint of the habanero flavor. I love them blended with a good grain mustard, some fresh clover honey or even a smoky barbeque sauce.
These agent orange chicken wings are another flavor combination that I think work well with habanero peppers. That’s the orange. While I sometimes think my belief may be physiological because of the similarity in color of the orange and the habanero, I think not.
There’s something about the zing of citrus that keeps the bitterness of the habanero in check. They seem to balance each other out. Add the sweetness of orange marmalade, and these agent orange wings are a great example of balanced flavor. Plus, they hurt so good.
Warning: The National Center for Home Food Preservation warns, “Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.” I’d like to add, don’t touch any other “tender” body parts either.
- 12 whole chicken wings
- 1/4 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cayenne pepper
- 4 habanero hot peppers, diced (about 1/4 cup)
- zest of one orange, divided
- juice of half an orange
- 1/2 cup orange marmalade
- 1 tablespoon Louisiana style hot sauce
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Cut wings into sections of flats and drumettes, discarding the wing tips. (optional)
- Prepare a baking sheet by lining it with parchment paper or apply a coating of cooking oil.
- Place oven rack in the center. Heat oven to 375°F (190°C).
- In a zip-lock freezer bag, add flour, baking powder, salt and ground cayenne pepper. Seal bag and shake until well mixed.
- Add a few wings at a time and shake until evenly coated. Remove wings and place on baking sheet. DO NOT CROWD! Repeat with remaining wings.
- Once oven has reached desired temperature, place wings in oven. Set a timer for 20 minutes.
- While wings are cooking, combine remaining ingredients in a small saucepan. Keep in mind, we're reserving half the orange zest. Heat over medium heat while stirring occasionally. Bring to a boil and reduce heat to a simmer. Simmer for 5 minutes. Remove and allow to cool slightly.
- When timer is done remove wings from oven and flip. Return to oven and set timer for another 10 minutes.
- Pour sauce into a blender or food processor and purée. Add back to saucepan and keep warm,
- When wings are done, remove and dip into the orange sauce. Place back on pan and return to oven. Cook for another 5 minutes.
- Remove wings from oven and ladle remaining sauce over them. Sprinkle with remaining orange zest and serve
Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.