Emmanuel Duverneau

In a large bowl, mix the chicken with baking powder, onion powder, garlic powder, black pepper and salt. Preheat oven to 425°F. Place chicken on a wire rack and bake for 20 minutes, then flip over and bake for an additional 15 to 20 minutes.

For Garlic Parmesan Sauce: Combine 1/2 cup melted butter, 1/2 cup grated parmesan cheese, 1 teaspoon garlic powder, and 1/4 teaspoon Lawry’s seasoned salt in a bowl.

For Mango Habanero Sauce: Combine mango nectar, brown sugar, stemmed habanero peppers, soy sauce, sriracha hot chili sauce, and rice vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.

Melt 3 tablespoons butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, add corn starch and let reduce until sauce is reduced by 75% and thickened to a glaze, about 30 minutes.

Remove the sauce from the heat, pour over the cooked chicken wings, and mix. Serve the wings with blue cheese or ranch and enjoy!