Devour NYC--A Cookbook by Greg Remmey & Rebecca West-Remmey

Author:Greg Remmey & Rebecca West-Remmey [Remmey, Greg & West-Remmey, Rebecca]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2021-10-15T00:00:00+00:00

MANGO HABANERO BACON WINGS

Morgan’s Brooklyn Barbecue, Flatbush, Brooklyn

For this recipe, we stop by Morgan’s Brooklyn Barbecue, where the kitchen serves chicken wings like no other. (Spoiler alert: They are sprinkled with bacon.) Cenobio Canalizo, the chef at Morgan’s, has come up with some really, really cool over-the-top barbecue recipes, and this is no exception. Get ready to get your hands sticky! Warning: The Mango Habanero Sauce packs some serious heat.

MAKES 12 WINGS

BRINE

½ cup (100 g) granulated sugar

¼ cup (56 g) kosher salt

¼ cup (60 ml) canola oil

12 jumbo whole chicken wings

MANGO HABANERO SAUCE (enough for 2 servings)

2 tsp (10 ml) extra-virgin olive oil

2 tbsp (20 g) chopped white onion

⅔ cup (160 ml) rice vinegar

11 oz (302 g) fresh mango flesh

12 oz (340 g) mango purée

(⅓ of a 2.2-lb [998-g] tub)

⅓ cup (80 ml) sweet chili sauce

1 fresh habanero pepper, seeded

⅓ tsp sweet paprika

2 tsp (10 g) kosher salt

2 tsp (10 g) butter

1 cup (240 ml) water

ASSEMBLY

1½ tsp (7 g) kosher salt

1½ tsp (3 g) black pepper

¾ tsp Lawry’s® Seasoned Salt

⅓ lb (151 g) sliced bacon

4 cups (960 ml) vegetable oil

Celery sticks, for serving

To brine the chicken, place the sugar, salt, oil and 1 gallon (3.8 L) of cold water in a large sealable container and stir to dissolve the sugar and salt. Add the chicken wings, cover and refrigerate overnight.

To make the mango habanero sauce, place a large saucepan over medium-high heat, add the oil and onion, and cook until the onion is lightly browned, about 2 minutes. Add the rice vinegar and cook until it’s reduced by half, about 5 minutes. Add the mango, mango purée, sweet chili sauce, habanero pepper, paprika, salt, butter and water and bring to a boil. Reduce the heat to low and simmer for 1 hour. Transfer to a blender or food processor and process until smooth, making sure to scrape down the sides a few times. Set aside until needed.

Prepare and preheat a smoker to 175°F (80°C).

Remove the chicken wings from the brine and drain. Discard the brine. In a large bowl, add the wings, salt, pepper and Lawry’s Seasoned Salt and toss to coat. Place the wings in the smoker for 3 hours.

Meanwhile, preheat the oven to 350°F (175°C). Arrange the bacon on a sheet pan and cook until it’s crispy, about 15 minutes. When the bacon is cool enough to handle, chop it into small pieces and set aside.

In a tabletop fryer or large, heavy pot over medium-high heat, add the oil. Heat it to 350°F (175°C). In batches, carefully add the smoked chicken wings to the hot oil and fry until they’re golden brown, about 8 minutes per batch. Transfer the wings to a paper towel–lined plate to drain.

Immediately toss with the mango habanero sauce and bacon and serve with celery sticks.

CHEF’S NOTE: If you don’t have a smoker, you can bake the wings in the oven for 45 minutes at 375°F (190°C), then just finish them in the fryer. Of course, you won’t get the same smoky flavor but they will still taste great.

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