Chicken Wings and Drumsticks Cooked in Peach-Habanero Hot Sauce
Prep time
Cook time
Total time
A super easy and fast way for using up extra peach and habanero flavoured hot sauce. This is a finger linking good chicken recipe.
Recipe type: lunch, appetiser
Cuisine: fusion, american
Serves: Serves 2
  • 4 raw chicken drumsticks (leave the skin on)
  • 6 raw chicken wings
  • one bottle of peach habanero hot sauce (you probably will only use half or three quarters of the bottle)
  • large pinch of garlic powder
  • a pinch of fine sea salt
Utensils Needed:
  • large bowl with a lid or some plastic wrap
  • disposable kitchen gloves
  • baking sheet
  • basting brush or spoon
  1. In a large bowl combine half the bottle of the hot sauce with the garlic powder and sea salt. Mix until all ingredients are thoroughly combined, then taste and if needed adjust the seasoning. Put your disposable kitchen gloves on then place the raw chicken into the bowl with the sauce. Use your hands to coat the chicken with the sauce, making sure that it is well coated. Cover the bowl with the lid or with plastic wrap then set in the refrigerator for at least one hour.
  2. Either fire up the grill or turn your oven on to 200℃ or 400°F, have the baking sheet ready. Use a pair of thongs to lay the chicken pieces out onto the baking sheet — make sure not to crowd them. You’ll have extra sauce in the bowl, but don’t discard it. Place the baking sheet in the centre of the oven and bake for ten minutes. Carefully open the oven door and flip the chicken over. Now use a spoon or a basting brush to coat the chicken with the leftover sauce — make sure you get as much as possible on it. Put the chicken back into the oven and bake for another 15 to 20 minutes or until the chicken is nice and crispy and begins to brown. Also discard any of the leftover hot sauce from the bowl.
  3. Remove the chicken from the oven and allow to cool slightly before serving. Serve with extra hot sauce and some carrot sticks, if desired.
Recipe by Spicie Foodie ™ at