Sunset Datil Wings Recipe

Pat wings dry with paper towels. This removes surface moisture so skin crisps well.

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. Let sit uncovered in the refrigerator for 30–60 minutes (optional) to dry the skin further.

Frying method (crispiest)

Heat vegetable oil in a deep fryer or a heavy Dutch oven to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Drain on a wire rack over a sheet pan.

Oven-roast method (healthier)

Preheat oven to 425°F (220°C). Arrange wings on a rack set over a rimmed baking sheet, leaving space between pieces. Roast 35–40 minutes, flipping once at 20 minutes, until skin is deep golden and crispy and internal temp reaches 165°F (74°C).

While wings rest or cook, prepare the Datil sauce. If using fresh Datil peppers, stem and halve them; remove seeds for milder heat or leave some for more heat. If unavailable, use habanero + 1/4 tsp mustard as noted.

In a medium skillet over medium heat, add olive oil and 4 tablespoons unsalted butter. When butter melts, add smashed garlic and chopped shallot. Sauté 2–3 minutes until fragrant and softened, stirring so garlic does not brown.

Add Datil peppers to the skillet and sauté 2 minutes. Add brown sugar and deglaze with apple cider vinegar and orange juice, scraping any browned bits.

Pour in 1 cup water and bring mixture to a simmer. Simmer gently 6–8 minutes until peppers are softened and flavors meld.

Transfer the mixture to a blender (or use an immersion blender) and puree until smooth. Return to the skillet over low heat.

Stir in soy sauce, honey, smoked paprika, ground cumin and 1 teaspoon salt. Simmer gently 3–4 minutes to thicken slightly. Taste and adjust sweetness, acidity or salt. Stir in 1 tablespoon lime juice.

Off heat, whisk in the extra 1 tablespoon unsalted butter to give a glossy finish to the sauce. Keep warm until ready to toss with wings.

Place cooked wings in a large clean bowl. Pour most of the warm Datil sauce over the wings (reserve 1/4 cup for serving) and toss until every piece is evenly coated. For milder, use less sauce; for hot, add reserved sauce and/or use more pepper seeds.

Transfer coated wings to a platter. Sprinkle chopped cilantro over the top and serve with lime wedges and blue cheese or ranch on the side.

Leftover sauce keeps in an airtight container in the refrigerator up to 5 days; gently rewarm before using.