Bar Bites
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Photographs: Marvin Gapultos

A single habanero chili pepper, split down the middle lengthwise but kept intact at the stem end, lends plenty of heat to the glaze for these wings. But if you'd like it even spicier, you can choose to mince the chili pepper and add it to the glaze.

About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield: Serves 2 to 4 as an appetizer
Active time: 20 minutes
Total time: 2 hours
Special equipment: Rimmed baking sheet fitted with a cooling rack

Ingredients

  • 1 cup ginger beer
  • 1/4 cup soy sauce
  • 1 tablespoon canola oil
  • 1/4 teaspoon red pepper flakes
  • 2 pounds chicken wings, separated at the joint, wingtips removed
  • 2 tablespoons butter
  • 1 tablespoon finely minced ginger
  • 1 habanero chili pepper, split in half lengthwise with stem end intact
  • 2 tablespoons honey
  • Salt and freshly ground black pepper to taste
  • 1 green onion, very thinly sliced

Procedures

  1. To make the marinade, combine 1/2 cup ginger beer, 2 tablespoons soy sauce, canola oil, and red pepper flakes in small bowl. Place the chicken wings in a large zip-top bag, then pour the marinade over the wings. Close the bag and marinate the chicken in the refrigerator for 1 hour, flipping the bag over halfway through.

  2. Preheat the oven to 400°F. Line a rimmed baking sheet with foil, then place a cooling rack into the foil-lined baking sheet. Drain the chicken and discard the marinade. Pat the chicken wings dry with paper towels, then arrange the wings in a single layer on the rack in the baking sheet. Place the wings in the oven and bake until the skin is crisp and the chicken is cooked through, about 45 minutes.

  3. To make the glaze, melt the butter in a small saucepan over medium heat. Add the ginger and cook until very fragrant, 30 seconds to 1 minute. Add the chili pepper and stir in the remaining ginger beer and soy sauce, along with the honey. Bring to a boil and reduce, stirring often, until the sauce reduces by half and thickens, 5 to 7 minutes. Taste the sauce and season with salt and pepper. Transfer the glaze to a large bowl.

  4. Add the baked wings to the large bowl with the glaze and toss to coat. Garnish with the green onions and serve immediately.