SUPER CRISPY Chicken Wings (No Deep Fryer)

Ingredients

• 4 lb Whole Chicken Wings (includes flats, drumettes, and tips)
• 15 g Salt (for dry brine)
• 15 g Baking Powder (raises skin pH for extra crispness)
• 100 g Fresh Mango (peeled and diced)
• 1 piece Habanero Pepper (seeded for less heat if desired)
• 30 g Lime Juice (freshly squeezed, about 2 tsp)
• 15 g Apple Cider Vinegar (about 1 tsp)
• 1 g Paprika (smoked or sweet)
• 25 g Frank's Hot Sauce (about 1 tbsp)
• 200 g Honey (100 g for mango sauce, 125 g for hoisin sauce, plus extra if desired)
• 25 g Unsalted Butter (cut into cubes)
• 125 g Hoisin Sauce (store‑bought)
• 100 g Soy Sauce (low‑sodium preferred)
• 15 g Sesame Oil (toasted sesame oil)
• 20 g Minced Garlic (about 4 cloves, minced)
• 20 g Fresh Ginger (peeled and minced)

Instructions

1. Trim and Separate Wings

   Place the whole wings on a cutting board and cut through the two joints: first between the flat and drumette, then between the drumette and tip. Discard the tips or save for stock.

   Time: PT10M

2. Dry Brine with Salt and Baking Powder

   Transfer the cut wings to a large bowl. Sprinkle 15 g salt and 15 g baking powder over them and toss until every piece is evenly coated.

   Time: PT5M

3. Arrange on Wire Rack

   Lay the wings on a wire rack placed over a half‑sheet tray, arranging them in alternating flat and drumette groups of six for even airflow.

   Time: PT5M

4. Refrigerate to Dry

   Cover the tray loosely with foil and place it in the refrigerator. Let the wings dry for at least 4 hours (up to 24 hours) to dehydrate the skin.

   Time: PT4H

5. Preheat Broiler

   Set the oven broiler to high and let it heat for about 5 minutes. Position the oven rack about 8 inches below the broiler element.

   Time: PT5M

   Temperature: high broiler

6. Blend Mango Habanero Base

   In a blender combine 100 g diced mango, 1 habanero pepper, 30 g lime juice, 15 g apple cider vinegar, 1 g paprika, 25 g Frank's hot sauce, and 100 g honey. Blend on high for 1 minute until smooth.

   Time: PT3M

7. Cook Mango Habanero Sauce

   Melt 25 g butter in a small saucepan over medium heat. Add the blended mango mixture, bring to a simmer, and reduce by about 30% (≈8 minutes) until the sauce coats the back of a spoon.

   Time: PT10M

   Temperature: medium heat

8. Prepare Hoisin Barbecue Sauce

   In another saucepan combine 125 g hoisin sauce, 100 g soy sauce, 15 g sesame oil, 125 g honey, 20 g minced garlic, and 20 g minced ginger. Bring to a rapid boil, then lower heat and simmer for 10 minutes until thick enough to coat a spoon.

   Time: PT15M

   Temperature: medium heat

9. First Broil Side

   Remove the wings from the fridge, place the rack back in the oven, and broil the top side for 5 minutes.

   Time: PT5M

   Temperature: high broiler

10. Flip and Broil Second Side

    Using tongs, flip all 24 wings and broil the other side for another 5 minutes.

    Time: PT5M

    Temperature: high broiler

11. Continue Flipping for Even Browning

    Repeat the flip‑and‑broil process three more times (5 minutes each) for a total of 25 minutes of broiling. Rotate the tray as needed to compensate for uneven hot spots.

    Time: PT15M

    Temperature: high broiler

12. Toss Wings in Sauce

    Transfer the cooked wings to a large bowl. Drizzle with either the mango habanero glaze or the hoisin barbecue glaze (or split the batch) and toss until evenly coated.

    Time: PT5M

13. Serve

    Arrange the sauced wings on a serving platter and enjoy while hot. Optionally garnish with sliced green onions or sesame seeds.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g