Why This Recipe Works

In this tropical, spicy-sweet hot sauce, we tempered the intense heat of habanero chiles with mango and carrot. A combination of brown sugar, ketchup, miso, and garlic also balanced the spiciness and added depth, while cider vinegar lent a clean, sharp brightness. After simmering, we blended the sauce to give it just the right clingy body.

Before You Begin

For a less spicy sauce, use one habanero chile.

Instructions

Combine 2½ ounces frozen mango chunks, 1 peeled and thinly sliced carrot, ½ cup cider vinegar, ¼ cup water, 2 stemmed habanero chiles, 1 tablespoon packed brown sugar, 1 tablespoon ketchup, 1 thinly sliced shallot, 5 smashed and peeled garlic cloves, 2 teaspoons white miso, 5 sprigs thyme, 1 teaspoon kosher salt, and ½ teaspoon pepper in small saucepan and bring to boil over medium heat. Reduce heat to low, cover, and simmer for 10 minutes. Let cool for 10 minutes. Transfer to blender and process until smooth, about 1 minute, scraping down sides of blender jar as needed. Toss wings with sauce in large bowl. Serve.