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Restaurants›Half Moon Bay Brewing Company›CHICKEN WINGS Recipe

CHICKEN WINGS Recipe

Name: Half Moon Bay Brewing Companys CHICKEN WINGS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes + flats), split and tips removed; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs baking powder (aluminum-free); 2 tbs vegetable oil (for tossing and optional shallow fry); 1 cup ripe mango, peeled and diced (or frozen mango chunks, thawed); 1 each habanero pepper, stemmed and seeded (adjust for heat); 2 tbs white vinegar; 2 tbs honey; 1 tbs lime juice (fresh); 2 tbs unsalted butter; 1 tsp salt; 1 cup fresh flat-leaf parsley, packed, stems trimmed; 0.5 cup fresh cilantro, packed, stems trimmed; 1 tbs fresh oregano leaves (or 1 tsp dried); 3 each garlic cloves, peeled; 2 tbs red wine vinegar; 6 tbs olive oil; 0.25 tsp red pepper flakes; 0.75 tsp salt; 0.5 tsp black pepper; 1 tsp lime juice (optional); 0.5 cup Frank's-style hot sauce; 4 tbs unsalted butter; 1 tsp Worcestershire sauce; 0.5 tsp garlic powder; 1 tsp honey (optional, for slight sweetness); 2 stalks celery sticks; 2 each carrot sticks; 0.5 cup blue cheese dressing or ranch

Inspired by Half Moon Bay Brewing Company

Time1h

Serves4

Choose from mango habanero, chimichurri, or buffalo.

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Ingredients

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Wings

2 lbs chicken wings (drumettes + flats), split and tips removed

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs baking powder (aluminum-free)

2 tbs vegetable oil (for tossing and optional shallow fry)

Mango Habanero Sauce (makes ~1 1/2 cups)

1 cup ripe mango, peeled and diced (or frozen mango chunks, thawed)

1 each habanero pepper, stemmed and seeded (adjust for heat)

2 tbs white vinegar

2 tbs Honey

1 tbs lime juice (fresh)

2 tbs Unsalted butter

1 tsp Celtic sea salt

Chimichurri Sauce (makes ~1 cup)

1 cup fresh flat-leaf parsley, packed, stems trimmed

1/2 cup fresh cilantro, packed, stems trimmed

1 tbs fresh oregano leaves (or 1 tsp dried)

3 each garlic cloves, peeled

2 tbs red wine vinegar

6 tbs olive oil

1/4 tsp Red pepper flakes

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp lime juice (optional)

Classic Buffalo Sauce (makes ~1 cup)

1/2 cup Frank's-style hot sauce

4 tbs Unsalted butter

1 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1 tsp honey (optional, for slight sweetness)

To Serve

2 stalks celery sticks

2 each carrot sticks

1/2 cup blue cheese dressing or ranch

2 tbs fresh cilantro or chopped parsley (for chimichurri wings garnish)

Method

Wings

Prep and dry

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps them crisp.

Place wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss until evenly coated. Let sit uncovered in fridge 30 minutes if you have time (up to 2 hours) to dry the skin further.

Preheat oven to 425°F (220°C) and place a wire rack on a rimmed baking sheet. Lightly brush or spray the rack with oil to prevent sticking.

Arrange wings in a single layer on the rack. Drizzle or brush with the 2 tablespoons vegetable oil to help browning.

Roast in the preheated oven 35-45 minutes, turning once halfway, until skin is deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. For extra crispiness, broil 2-3 minutes at the end—watch closely to avoid burning.

Alternatively, to shallow-fry: heat 1/2 inch vegetable oil in a heavy skillet to 350°F (175°C). Fry wings in batches 6-8 minutes until golden and cooked through. Drain on paper towels, then continue with sauces.

Mango Habanero Sauce

Place diced mango, habanero (seeded if you want less heat), white vinegar, honey, and lime juice into a blender or food processor. Puree until smooth. If mixture is too thick, add 1-2 teaspoons water to reach a syrupy consistency.

Transfer puree to a small saucepan over medium heat. Add butter and salt. Bring to a gentle simmer and cook, stirring, 3-5 minutes to meld flavors and slightly thicken. Taste and adjust salt, honey, or lime. Remove from heat and keep warm.

When wings are done, place them in a large bowl, pour the warm mango-habanero sauce over, and toss gently until evenly glazed. Serve immediately with celery, carrots, and dressing.

Chimichurri Sauce

In a food processor pulse parsley, cilantro, oregano, and garlic until finely chopped but not puréed (or finely mince by hand).

Transfer to a bowl and stir in red wine vinegar, olive oil, red pepper flakes, salt, pepper, and optional lime juice. Taste and adjust seasoning. Chimichurri can be made ahead and refrigerated up to 24 hours; bring to room temperature before using.

Toss the cooked wings in a bowl with 3-4 tablespoons of chimichurri (reserve additional sauce for serving) until coated, or serve wings plain with chimichurri spooned over each wing. Garnish with chopped cilantro or parsley.

Classic Buffalo Sauce

In a small saucepan over low heat, melt 4 tablespoons butter. Add hot sauce, Worcestershire, garlic powder, and optional honey. Whisk until combined and warmed through (do not boil). Taste and adjust balance of heat and butter.

Place cooked wings in a large bowl, pour buffalo sauce over, and toss until evenly coated. Serve immediately with blue cheese or ranch and celery sticks.

To Serve

Divide wings into portions (choose one sauce per portion). Plate with celery and carrot sticks and a bowl of blue cheese or ranch dressing for dipping. Offer extra sauce on the side.

Leftover wings: store cooled wings and remaining sauce separately in airtight containers in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven 8-10 minutes to crisp, then toss in warmed sauce.