December 12, 2012
Photographs: Marvin Gapultos
A single habanero chili pepper, split down the middle lengthwise but kept intact at the stem end, lends plenty of heat to the glaze for these wings. But if you'd like it even spicier, you can choose to mince the chili pepper and add it to the glaze.
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer o
Read entire article on Serious Eats