Habanero wings with a sweet heat and mango backbone, built on what's in your pantry. Toss chicken wings in this wing sauce, roast until caramelized, and serve over rice. The shelf does all the work here.

Serves 2. 45 minutes, 10 at the stove.

About 1440 calories a serving, 89 g protein, 114 g carbohydrate, 67 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice: bring 2 cups salted water to a boil, add 1 cup rice, stir, cover, and reduce heat to low. Rice will be done in 18 minutes.
2. Pat 2 pounds chicken wings dry with paper towels, then toss them in a bowl with 1 tablespoon oil, salt, and pepper.
3. Spread wings on a sheet pan in a single layer and roast at 400 degrees F [200 degrees C] for 30 minutes, stirring halfway through, until they begin to brown.15 min
4. Pour 1 cup mango habanero sauce over the wings, toss to coat, return to the oven, and roast for 10 more minutes until the sauce caramelizes and clings to the meat.10 min
5. Check that rice is tender and water is absorbed; fluff with a fork.
6. Divide rice between two bowls or plates and top with wings and any pan sauce.

Note Swap wings for drumsticks or thighs if you prefer. Leftovers keep three days in the fridge and reheat well in a 350 degree F [175 degree C] oven. Serve with lime wedges, pickled onions, or a cold slaw to cut the heat.