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Hibiscus glazed chicken wings

Hibiscus glazed chicken wings

Import-Author - KitchenAid Chef
KitchenAid Chef
Hibiscus glazed chicken wings

Whip up these hot and tart chicken wings, as crispy as you like. Mouthwatering!





57 g

dried hibiscus flowers, tightly packed

2 g

dried guajillo peppers


dried ancho peppers

1 tbsp

chipotle pepper in adobo

560 g

water, boiling

4 tbsp

oil, divided

65 g

white onion, peeled and sliced


cloves garlic, peeled and minced

340 g

agave nectar

96 ml

red wine vinegar

1 ½ tsp + 1 tbsp

kosher salt

1 tsp + 1/2 tbsp

ground black pepper

1 tsp

dry mustard powder

1,3 kg

chicken wings

80 g


oil spray

Step by step

  1. MAKE THE BBQ SAUCE: Remove the stem and seeds from the dried chillies and place in a medium-sized bowl, add hibiscus flowers. Bring water to a boil and add water to the bowl, submerging the chillies and hibiscus. Stir, then cover bowl with plastic wrap and let soak for 20 mins.

  2. While waiting, sauté the onion and garlic in 2 tbsp. of oil in a deep-sided saucepan. Sauté on medium-high for about 10 minutes until starting to caramelize. Remove from heat and let cool slightly.

  3. Combine the water, hibiscus flowers, chillies, sautéed onions and garlic in your blender. Make sure the lid is on tightly and turn to speed 5. Puree for 1 minute until smooth. Add in the Chipotles in Adobo. Purée for another 30 seconds on speed 8.

  4. Strain the hibiscus chilli purée into a bowl. Discard the solids. Set the heat to medium-high and add the remaining oil in the saucepan used for the onions and garlic. Pour the hibiscus chilli liquid into the pan.

  5. Stir the purée well and then add the remaining ingredients: agave nectar, red wine vinegar, kosher salt (1 ½ tsp), ground black pepper (1 tsp), and dry mustard.

  6. Stir until the sauce reaches a low boil then lower to a simmer, stirring constantly until thickened and is darker in colour. This takes about another 20 minutes.

  7. MAKE THE WINGS: Preheat your oven to 200°C.

  8. Prep the chicken wings if separating into flats and drumettes. Season the chicken wings with salt and pepper.

  9. Set the flour in a small bowl and roll each wing in the flour tapping off excess. Set each wing on a parchment lined sheet tray with a baking rack inserted.

  10. Lightly spray oil on all of the wings right before you put in the oven.

  11. Bake the wings for 40 minutes in the middle of the oven. Flip the wings at the 20 minute mark and give them a good mist of oil again.

  12. At the 40-min mark, lift the rack to the top position in your oven and set the oven to broil on high. Make sure all the flats have the thicker part of the skin facing up. Broil the wings for 5 minutes to get some nice brown and crispy marks. Optional: You can flip once again and broil for another 5 minutes if you really enjoy crispy wings.

  13. Transfer wings to a bowl and immediately toss in sauce.

  14. Tip 1: If you have a convection oven, use the convection setting.

  15. Tip 2: If you cannot find guajillo or ancho peppers, you can use any dried peppers that are available to you as long as the heat level is on the lower end. Ancho and guajillo peppers are considered to be more earthy and mildly sweet instead of hot. You can also substitute with 1 tbsp. of paprika mixed with 1 sautéed red bell pepper, however this will greatly alter the flavour from the original recipe.