Chicken : Chef Robert McGrath's Pineapple-Habanero Chicken Wings

• 1/4 cup crushed pineapple
  
• 1/4 cup mayonnaise
  
• 1 tablespoon TABASCO® brand Habanero Sauce
  
• 1 pinch salt
  
• Vegetable oil
  
• 2 dozen chicken wings
  
• 1/4 cup Wondra^® flour or rice flour
  

Combine crushed pineapple, mayonnaise, TABASCO^® Habanero Sauce, and salt; whisk until smooth.

Preheat vegetable oil in fryer to 350º F.

Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Toss wings with desired amount of Pineapple-Habanero wing sauce.

Makes 24 chicken wings.