HONEY, HABAÑERO AND MANGO HOT WINGS

INGREDIENTS: SERVES 4 - 6
●  3-4 lbs. disjointed chicken wings,  use tips for stock if desired. (thawed if frozen)
Salt & pepper to season (sprinkle on wings lightly)
**Mango/Habanero Marinade (Recipe follows)

METHOD:
Place wings in a large freezer bag and pour marinade over the wings.  Seal
bag and turn bag over a few time to distribute the marinade.  Let the wings
marinate for 4- 6 hours in the refrigerator.

Cook wings on a charcoal or gas barbecue until cooked.  Wings can also
be done  on a sheet pan in a 350°F oven for 25-30 minutes or deep fried if you so desire.**SEE COOK'S NOTES**.

Serve hot or cold.

Serves 4 - 6 depending  on who's eating them.  In our house,  probably 2.


MANGO-HABAÑERO MARINADE

●  1 tablespoon vegetable oil 
●  1 small yellow onion, finely chopped 
●  3 cloves garlic, finely chopped 
●  2 ripe mangoes, peeled, pitted and chopped 
●  1 habanero pepper, chopped 
●  1 Tbl. Fermented black bean sauce (Asian food aisle)
●  1/4 cup honey
●  1 cup rice wine vinegar 
●  1 tsp. Salt

MARINADE DIRECTIONS: 

Heat oil in a saucepan over medium heat. Add onions and garlic, and saute  until onions
are translucent.  Add mangoes, habañero, black bean sauce, honey and vinegar and cook
over low heat for 20 minutes.  Place the mixture in a blender or use and immersion blender,
and blend  until smooth. Season with the salt.  If mixture is too thick,  add water or rice wine
vinegar until desired thickness attained.


INGREDIENTS,  MANGO-HABAÑERO GLAZE:

●  2 cups mango nectar
●  1 tablespoon honey or light corn syrup
●  3 tablespoons red monkey mango habañera seasoning
●  ¼ cup Franks "Thick" , hot wing sauce
●  ⅓ cup melted butter

INGREDIENTS, GARNISH: Makes 1½ dozen

●  Celery and carrot sticks or other crudites
●  Ranach deressing
●  Grilled mangos


**COOK'S NOTES** 
1.  I strongly suggest either outside grilling or baking in the oven.  The results are much more
     compatible with the rest of the recipe.