Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Vegetable oil for frying
- 1 cup Tampico Pineapple Coconut Fruit Punch Buy Now
- 1/2 cup pineapple juice
- 2 habanero peppers, finely chopped (adjust based on your spice preference
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup shredded coconut (sweetened or unsweetened)
- Sesame seeds and chopped cilantro for garnish
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Dredge the chicken wings in the flour mixture, shaking off any excess.
- In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Fry the wings in batches until golden brown and crispy, about 8-10 minutes per batch. Remove the wings and place them on a paper towel-lined plate to drain excess oil.
- In a saucepan over medium heat, combine Tampico Pineapple Coconut Fruit Punch, pineapple juice, chopped habanero peppers, honey, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer and let it cook for about 10-12 minutes, or until it thickens slightly.
- Stir in the shredded coconut and continue cooking for an additional 2-3 minutes.
- Place the fried wings in a large bowl and pour the habanero coconut pineapple sauce over them. Toss the wings until they are well coated with the sauce.
- Transfer the coated wings to a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the wings are fully cooked and the sauce has caramelized.
- Remove the wings from the oven and garnish with sesame seeds and chopped cilantro.
- Serve these Coconut Pineapple Habanero Hot Wings as a spicy and tropical appetizer for your next gathering. Enjoy!
