Mango Habanero Wings

Ingredients

• 3 lb chicken wings, split into flats and drumettes
• 1 tbsp baking powder (not baking soda)
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 6 tbsp Mango Habanero White Balsamic, divided
• 3 tbsp honey
• 2 tbsp butter
• 1 tbsp soy sauce
• 2 scallions, thinly sliced
• 1 tbsp chopped fresh cilantro

Let’s make it

1. Pat the wings thoroughly dry with paper towels, then leave them uncovered on a rack in the fridge for an hour if you have time.
2. Heat the oven to 250F and set a wire rack over a foil-lined sheet pan.
3. Toss the wings with the baking powder, salt, pepper and garlic powder until evenly and lightly coated.
4. Arrange the wings on the rack in a single layer and bake 30 minutes on a low shelf.
5. Raise the oven to 425F, move the pan to the upper third, and bake 20-25 minutes more, until the skin is blistered and golden.
6. While they finish, simmer 5 tbsp Mango Habanero White Balsamic with the honey, butter and soy sauce over medium heat 4-5 minutes, until glossy and slightly thickened.
7. Tip the hot wings into a large bowl, pour over the glaze and toss until every wing is coated. Finish with the last tablespoon of white balsamic, the scallions and cilantro.