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Mango-Habanero Chicken Wings
September 30, 2018

Absolutely great flavor and no residual lip burning sensation that I usually endure after eating these at my favorite sports bar. I made these exactly as written and they turned out delicious! I also made a batch of honey barbecue wings for those who might not appreciate the heat and served them both with celery and dip. Just as directed, I could see the sauce start to thicken at the 45 minute mark, but let it simmer for the full hour so that it was nice and thick. (Next time I may try frying the wings naked without the corn starch coating just to see if that step is necessary.) All in all, this recipe is a definite keeper.

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