Smoky Honey Habanero Crispy Baked Wings with Charred Pineapple Relish

Chef Cynthia
If you like hot honey wings, meet their swicy, smoke-kissed cousin. These crispy baked chicken wings roast on a rack until the skin crackles, get tossed in a brown butter glaze built on Spiceology Smoky Honey Habanero Seasoning, then take a quick trip under the broiler until the edges blister and char. A cool, bright charred pineapple relish (part pineapple relish, part pineapple salsa) with red onion, jalapeño, cilantro, and lime keeps every bite balanced. All the char-grilled swagger, no smoker required. Pairs nicely with the Smoky Honey Habanero Yuzu Highball.
Smoky Honey Habanero Crispy Baked Wings with Charred Pineapple Relish Recipe

Ingredients

    Wings

    • 2 lbs chicken wings, split into flats and drumettes, tips removed
    • 1 Tbsp aluminum-free baking powder
    • ¾ tsp kosher salt
    • 1 tsp neutral oil, for the rack

    Charred Pineapple Relish

    • 12 oz fresh pineapple, peeled, cored, and cut into ½-inch rings
    • 1 tsp neutral oil, for brushing the pineapple
    • ¼ cup red onion, finely diced, rinsed under cold water and drained
    • 1 jalapeño, seeded and minced (about 2 Tbsp)
    • 2 Tbsp fresh cilantro, chopped
    • 1 Tbsp fresh lime juice (about ½ lime)
    • ¼ tsp kosher salt

    Brown Butter Swicy Glaze

    • 4 Tbsp unsalted butter, cut into pieces
    • 1 Tbsp honey
    • 2 Tbsp Spiceology Smoky Honey Habanero Seasoning

    To Finish

    • 1 tsp Spiceology Smoky Honey Habanero Seasoning, for dusting
    • 4 lime wedges, for serving

    Directions

    1. Pat the wings very dry with paper towels. For the crispiest skin, set them on a rack over a tray and refrigerate uncovered for 1 hour. It's optional, but dry skin is what turns into crispy skin.
    2. Heat the oven to 425°F with a rack in the upper third. Line a rimmed sheet pan with foil, set a wire rack inside, and lightly oil the rack.
    3. Stir the baking powder and ¾ tsp kosher salt together, breaking up any lumps. Sprinkle over the wings and toss until every wing is lightly and evenly coated with no visible clumps. Use baking powder, not baking soda.
    4. Arrange the wings in a single layer on the rack with a little space between each one. Roast for 20 minutes, flip, then roast 20 to 25 minutes more, until the skin is deep golden and crisp and a thermometer in the thickest part (not touching bone) reads at least 165°F.
    5. Once the wings have been flipped, start the relish. Heat a cast iron skillet over medium-high heat for 3 minutes until very hot. Brush the pineapple rings with 1 tsp oil and sear 2 to 3 minutes per side, without moving them, until deep brown char marks form. Move to a cutting board and cool for 5 minutes.
    6. Dice the charred pineapple into ¼-inch pieces and toss with the red onion, jalapeño, cilantro, lime juice, and ¼ tsp kosher salt. Taste: it should read bright, smoky, and savory, not sugary. Set aside at room temperature.
    7. Time the glaze to finish as the wings come out of the oven. In a small light-colored saucepan, melt the butter over medium heat, swirling often, for 4 to 5 minutes, until the foaming subsides, the solids on the bottom turn amber, and the butter smells nutty. Remove from the heat right away. Stir in the honey, then the 2 Tbsp Smoky Honey Habanero Seasoning, off the heat so the sugars don't scorch.
    8. Move the oven rack so it sits about 6 inches from the broiler element and switch the oven to broil on high. Transfer the hot wings to a large heatproof bowl, pour in the glaze, and toss until every wing is coated. If the glaze tightens up, warm it for 10 seconds in the microwave first.
    9. Return the glazed wings to the rack and broil for 2 to 3 minutes total, flipping once halfway, until the edges blister and darken in spots. Stay at the oven: honey sugars go from charred to burnt in seconds. No broiler? Sear the wings in a very hot cast iron skillet for 45 to 60 seconds per side.
    10. Pile the wings on a platter, dust with the remaining 1 tsp Smoky Honey Habanero Seasoning, and spoon the pineapple relish over and alongside. Serve right away with lime wedges.
    Recipe Products
    The blend that started it all
    Blend

    Smoky Honey Habanero Seasoning

    Key Ingredients

    Honey Granules, Paprika, Habanero Powder, Brownulated Sugar