These chicken wings are just the right amount of spicy and sweet with honey and habanero peppers. The saltiness of the bacon complements these flavours and adds a little crunch to your wings.
Makes: 4 servings || Takes: 40 Minutes
2 cups (500 ml) flour
2 tsp (10 ml) garlic powder
vegetable oil for frying
2 tsp (10 ml) salt
1 tsp (5 ml) ground pepper
2 tsp (10 ml) smoked paprika
24 chicken wings (cut into wing and drumette pieces)
½ lb (227 g) medium sliced bacon
¼ cup (60 ml) apple cider vinegar
1-2 habanero peppers (finely minced)
1 cup (250 ml) buckwheat honey
optional garnish thin sliced green onion
Preheat oil to 350F (176C).
Rinse and pat dry chicken.
In a medium bowl mix together flour, salt, black pepper, garlic powder and smoked paprika.
Toss about 6 wings at a time into the flour mixture and coat lightly. You can then repeat this process with the remaining wings.
Place wings into the hot oil making sure you do not over crowd and fry until crispy and golden brown (10 minutes).
Remove using a spider or slotted spoon and place onto a paper towel-lined tray.
Repeat with remaining wings.
Preheat oven to 350F (176C).
Put on protective gloves and remove seeds and veins from the habanero pepper.
Fine dice and place in a bowl.
Cook bacon in a large pan set over medium heat. Cook bacon until golden and crispy. Remove from pan and place on a paper towel-lined tray to drain.
In a bowl combine the honey, apple cider vinegar and the chopped chili.
Toss the wings in the honey mixture to evenly coat.
Place on foil lined tray and place in the oven for 15-20 minutes or until crispy and golden.
Remove from oven and immediately crumble with bacon while still hot so the bacon sticks to the wing.
Garnish with slices of green onion if desired.