1. Prep & Cook Wings

   Preheat oven to 375F. Mix the wings in a bowl with oil, lemon juice, salt and pepper. Spread evenly onto a sheet tray. Bake wings on middle rack for 20 minutes or until cooked through. Turn broiler on low and broil wings skin side up for 15 minutes or until crispy and golden.

   • 4 lb Chicken Wings
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 , halved Lemon
   • 1 1/2 Tbsp Kosher Salt
   • 2 tsp Black Pepper
2. Prep Carrots

   Cut carrots into equal halves and shave lengthwise with a mandolin. Pick carrot tops. Set aside for garnish. Place shaved carrot into ice water and set aside.

   • 3 , with tops Carrots
3. Create Sauce

   Place carrot juice into a skillet and bring to a simmer over medium heat. Stir in honey and mix until dissolved. Add vinegar and habanero. Juice in lemon. Let simmer for 10 minutes or until reduced by two-thirds. Mix in butter and salt. Remove and discard habanero.

   • 1 cup Carrot Juice
   • 1/4 cup Honey
   • 1/2 cup White Vinegar
   • 1 , halved Fresh Habanero Pepper
   • 1 Lemon
   • 2 Tbsp Unsalted Butter
   • 1 tsp Kosher Salt
4. Combine Wings & Sauce

   Place cooked and warm wings into a bowl and pour in the sauce. Stir to coat.
5. Garnish & Serve

   Place the coated wings on a platter and garnish with carrot shavings and reserved tops. Serve with favorite ranch dressing if desired.

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	Amount per serving	Daily value percentage
Calories	310 kcal
Total Fat	18 g	23%
Total Saturated Fat	6 g	29%
Unsaturated Fat	12 g
Cholesterol	130 mg	44%
Sodium	1410 mg	60%
Total Carbohydrate	13 g	5%
Fiber Total Dietary	1 g	5%
Sugars Total	9 g
Excellent Source: Protein	20 g	41%
Vitamin C	13 mg	15%
Calcium Ca	33 mg	2%

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	Amount per serving	Daily value percentage
Iron Fe	0.9 mg	4%
Vitamin D	0.1 µg	0%
Potassium K	380 mg	8%
Vitamin E	1.6 mg	10%
B-Vitamins
Thiamin	0.1 mg	8%
Riboflavin	0.2 mg	10%
Niacin	7 mg	40%
Pantothenic Acid	0.9 mg	20%
Vitamin B-6	0.7 mg	40%
Folate (B9)	15 µg	4%
Vitamin B-12	0.3 µg	10%

By Innit Culinary Team