Apricot Habanero Wings
Apricot Habanero Wings - Make your own delicious hot wings! If you can stand the heat, these very spicy, slightly sweet habanero wings will make your day!
Apricot Habanero WingsJump to Recipe
I generally do not like to participate in recipe contests because they make me super-nervous. I would consider myself an upper-level competitive person and, frankly, I don’t like to lose!
I was contacted a few weeks ago by Solo foods and they wanted me to enter a fun recipe tournament called The Sweet Sixteen. The idea was pretty straightforward so I decided to give it a go. The company picked sixteen good food blogs and we were all suppose to create a dessert and then we would pair off in a single elimination sort of tournament.
I tried two recipes for this contest. The first was some sort of homemade candy bar disaster. It was so gross that I can’t even speak of it.
The second thing I tried is this delicious Apricot Habanero Wings recipe, which is what I ended up entering in the contest! Turns out I’m the only person that made a savory dish for the competition.
Whatever though… it’s football season so wings are always good.
Apricot Habanero Wings
- Serves 3-4 as an app
- Prep Time:
- Total Time:
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Make your own delicious hot wings! If you can stand the heat, these very spicy, slightly sweet habanero wings will make your day!
1) Preheat oven to 400 degrees Fahrenheit. Lightly oil a large baking pan and place wings, skin-side up on the oiled pan. Season well with salt and pepper.
2) Bake wings for 25 minutes at 400 degrees. Turn pan 180 degrees and bake for another 20 minutes. Keep wings skin-side up the entire time for baking.
3) While wings bake, add butter to a saucepan over medium heat. Once melted, add grated onion and minced garlic with a pinch of salt. Cook until veggies are soft, about 4 minutes.
4) Remove stems and seeds from habaneros. I recommend wearing plastic gloves while working with habaneros. They are very hot and if you accidentally touch your eyes or something, it will really burn. Mince habaneros very finely. If you don’t use gloves, wash your hands well immediately after handling the peppers.
5) Add habaneros to saucepan along with apricot filling, soy sauce, water, and paprika. Bring sauce to a simmer and cook over low heat for 5 minutes. Keep sauce warm, but if it’s done way before your wings, take it off the heat and then reheat before you serve so the sauce doesn’t get too thick.
6) When wings are done, remove them from pan and add them to a large bowl. Toss with apricot sauce.
7) Serve wings immediately garnished with lots of fresh scallion greens and blue cheese dressing.
Apricot Habanero Wings
You could definitely fry these wings, but I find that baking is a bit easier and just as good if you have the time. For my wings, I didn’t even cut them up into pieces. I just made them whole which makes them even messier to eat (bonus).
Just lightly grease a baking sheet and lay out the wings, skin-side up. Season the wings lightly with salt and pepper.
Bake these suckers at 400 degrees for about 45 minutes. I recommend turning the sheet pan 180 degrees halfway through just to make sure the wings are cooking evenly.
After around 45 minutes, the wings should be cooked and the skin nice and crispy.
While the wings are cooking, you can work on the sauce.
Apricot Habanero Sauce
This sauce only has a few ingredients in it, but it packs a serious punch. If you don’t have or don’t want to use apricot cake filling, you can use any apricot jam or jelly also.
I got in trouble with a friend recently for not properly advising people how to work with habanero peppers.
They are very hot.
I seriously recommend wearing rubber gloves while chopping them because if you touch them and then touch any part of your body, you will regret it. Some parts more than others.
If you ignore this warning (I always do), just be sure to wash your hands very well after you work with them.
Other than that, be sure to grate your onion so it almost dissolves in the sauce. Then combine the butter, onion, peppers, and garlic in a small saucepan.
Cook those down over medium heat for about five minutes an then add all the other sauce ingredients.
Cook it down on low heat for about ten minutes and then remove it from the heat. If your wings aren’t ready to go when the sauce is done, don’t keep cooking the sauce because it will get too thick. Just remove it from the heat and then heat it up again when your wings are ready.
Assuming your wings and sauce are ready to go though, just add them all to a large bowl and toss them together to coat the wings nicely in sauce.
Serve these Apricot Habanero Wings with blue cheese dressing and scallions.
And lots of cold drinks because guess what? These are hot. Very hot.
Of course, you can vary your heat here and I recommend most people start with 3 habaneros and see how the sauce tastes like that.
I like very hot wings so five was about right for me. The apricot and heat from the peppers works perfectly together. It’s seriously a match made in appetizer heaven.
If you like me, and my Apricot Habanero Wings, you can vote for these suckers in The Sweet Sixteen recipe contest TODAY!
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
11 Responses to “Apricot Habanero Wings” Leave a comment
Voted for you — Good Luck!! :)
The Hotter the Better! =) That’s my MoJo. Great Recipe!
Good Luck – You got my Vote
You got my vote! Making these this weekend.
Voted! Good luck to ya sir – looks like it’s a close competition =)
Seems like a perfectly valid dessert to me! It has sweet apricot, right?
Can’t wait to try this, Nick. I like the apricot/hab flavor combo.
Winter storm Nemo trapped us in the apartment last night so the guy and I decided to try these wings out. Sitting on the floor with tears pouring down our faces and mouths aflame (and slightly tipsy obviously) made for a thoroughly enjoyable late night blizzard snack. So cheers to you, Nick! I look forward to trying out some of your other recipes.
Nice Torrey! Glad you liked them. Stay warm.
How well would this method work with your slow roasted wings?? I have made those a couple times and they are great and looking to add different flavors. would the slow roasted wings be TOO tender to gently mix/toss with a sauce, whether this one or a honey mustard, hoisin ginger/lime, or black pepper buffalo sauce.
Hey Tim! Actually I think this sauce would work great with the slow roasted method (although you probably wouldn’t need the strong dry rub in that recipe). I did this recipe before I came across the slow roasting method but it’s my go-to these days for wings! I think this sauce would be fine with it! (It’s really spicy though… proceed with caution! :)
Thanks! I would probably only season with salt, pepper and garlic powder. i have made the slow roasted ones a couple times and they are GREAT, but was thinking to advance my technique with saucing them and was worried that they may be too tender and become shredded chicken when mixed with a sauce. need to make me a batch or two for tomorrows big vikings/packer game!! Spicy doesn’t bother me. I make my own hot sauce from a mix of whole red jalapenos and cayenne peppers from my garden, which includes seeds and all, with vinegar and salt for preservation. lasts for years in the freezer and months in the fridge.
Nice Tim! Should be a good game. ;) Just be gentle with the tossing and it should be no problem. :)