Inspired by the classic sauce famous throughout South Africa, these wings get their heat from a sauce made with habanero chiles! While we find that one whole chile provides the perfect amount of heat, if you are sensitive to spice, feel free to use half a chile.
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Directions
Place a rimmed baking sheet on the middle oven rack; preheat to 450 degrees F. Toss the sweet potato wedges, 1 tablespoon vegetable oil and the lime zest in a bowl; season with salt and pepper. Spread in an even layer on the hot baking sheet and roast until browned, about 25 minutes.
Meanwhile, preheat a grill to medium-high. Combine the remaining 3 tablespoons vegetable oil, the lime juice, sherry vinegar, shallot, habanero, garlic, smoked paprika, sugar, oregano, and 1/2 teaspoon each salt and pepper in a food processor. Pulse until smooth, then transfer to a large bowl.
Oil the grill grates. Season the wings with salt and pepper and place on the grill in an even layer. Cook, turning, until the wings begin to brown and are well marked, 10 to 12 minutes. If the grill is flaring up or the wings darken too quickly, reduce the heat slightly or move the wings to a cooler spot on the grill. Remove the wings to the bowl with the sauce and toss well to coat. Return to the grill and cook, turning, until cooked through, 6 to 8 minutes.
Divide the wings among plates. Serve with the sweet potatoes and lime wedges.
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Photograph by Andrew Purcell
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