These Mango Habanero Wings are the perfect combination of crispy, sweet, and spicy! Baked until golden and coated in a vibrant homemade mango habanero sauce, they make the perfect appetizer or game-day snack. The sauce features juicy mango, fiery habaneros, and a touch of honey for sweetness, creating a bold and balanced flavor in every bite.
Wings are the ideal game-day food (and my fave)! My Honey Lemon Pepper Wings are coated in a sweet and tangy honey lemon glaze with a hint of cracked black pepper for the perfect balance of flavors.
If you’re into a more traditional wing flavor, I would suggest my Garlic Parmesan Wings or my Air Fryer Frozen Chicken Wings. Both are flavorful and so easy to make, you can’t go wrong with either recipe!
Not into spicy wings? My Sticky BBQ Chicken Wings fit the bill! The honey and brown sugar balance the salty, smoky, umami flavors.
Table of Contents
Why You’ll Love This Recipe
- Sweet & Spicy Perfection: The combination of fresh mango and habanero creates the ultimate balance of sweet and heat.
- Crispy & Saucy: These wings are baked to crispy perfection and generously coated in a sticky glaze.
- Perfect for Any Occasion: Whether it’s game day, a party, or just a craving for wings, this recipe delivers every time.
- Easy to Make: With simple steps and minimal prep, you’ll have a crowd-pleasing dish in no time.
Ingredients & Substitutions
- Chicken Wings: Use bone-in wings for the best flavor and juiciness. Separate them into flats and drumettes for easier handling and even cooking.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Avocado Oil: A neutral oil with a high smoke point, perfect for baking at high temperatures. You can substitute it with vegetable or grapeseed oil.
- Baking Powder: The key to crispy wings! It helps the skin brown and crisp up in the oven. Be sure to use baking powder, not baking soda.
- Habaneros: These peppers bring the heat! Start with one for a mild spice level and add more if you like it hotter. Habaneros are VERY spicy. I like to char mine over a stove flame before blending. For less heat, remove the seeds and membranes.
- Frozen Mango Chunks: Convenient and naturally sweet, frozen mango works perfectly for the sauce. Thaw slightly before blending for a smoother texture. Fresh mango can be used as well.
- Garlic: Adds a savory depth to the sauce. Fresh garlic cloves are best for maximum flavor.
- Honey: Balances the heat of the habaneros with natural sweetness while adding a sticky texture to the sauce.
- Apple Cider Vinegar: Adds acidity to balance the sweetness and spice, giving the sauce a tangy kick.
- Soy Sauce: Brings a savory umami element to the sauce, enhancing its complexity.
- Lime Juice: Freshly squeezed lime juice brightens the flavors and adds a zesty freshness.
- Turmeric (Optional): Adds a vibrant golden color to the sauce. The flavor is subtle and won’t overpower the other ingredients.
- Salted Butter: Gives the sauce a glossy, smooth finish while adding a rich, buttery flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mango Habanero Wings
Quick Overview
- Salt & dry wings.
- Coat with baking powder.
- Bake.
- Make sauce.
- Toss wings with sauce.
Step by Step Instructions
Quick Tip From Bri
The drier the wings, the crispier they’ll get. Use paper towels to remove all excess moisture before coating them.
- Salt and Dry the Wings: Preheat your oven to 425°F (218°C). Sprinkle the chicken wings with the salt and let them sit at room temperature for 10-15 minutes. Pat them completely dry with a paper towel to remove excess moisture.
- Coat the Wings: Toss the wings with avocado oil to coat evenly. Sprinkle with baking powder and toss again to ensure the wings are fully coated.
- Arrange on Baking Sheet: Line a large baking sheet with parchment paper. Spread the wings out in a single layer, making sure they don’t touch each other for maximum crispiness.
- Bake the Wings: Place the baking sheet on the upper rack of the oven. Bake the wings for 35-45 minutes, or until golden brown and crispy. There’s no need to flip the wings while baking.
Quick Tip From Bri
Stir the sauce frequently while simmering to prevent the sugars from burning and to keep it smooth and glossy.
- Make the Sauce Base: While the wings bake, combine the mango chunks, garlic, honey, apple cider vinegar, soy sauce, lime juice, turmeric (if using), and one habanero in a blender. Blend until smooth. Taste the mixture. If you prefer more heat, add the second habanero and blend again.
- Cook the Sauce: Pour the blended mixture into a small saucepan. Bring it to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Stir in the butter until melted and glossy.
- Toss with Sauce: Remove the wings from the oven and transfer them to a large mixing bowl. Pour the mango habanero sauce over the wings and toss until evenly coated. Serve immediately.
Recipe Serving Suggestions
I would serve these wings alongside a Veggie Tray. If you’re hosting, you may want to consider these other appetizers:
- Air Fryer Buffalo Chicken Dip: It is cheesy, spicy, and creamy. Perfect for game day!
- Hot Elote Dip: Loaded with corn, cheese, spices, cilantro, and fresh lime.
- Bisquick Sausage Balls: This recipe is a staple at my house during the holidays and on game day.
Expert Tips
- Dry for Crispiness: Patting the wings dry is essential for achieving that crispy texture.
- Control the Heat: Start with one habanero and taste the sauce before adding the second. Removing the seeds will also reduce the spice level.
- Don’t Overcrowd: Ensure the wings have space on the baking sheet for even cooking and crispiness.
Most Common Mistakes
- Skipping the Baking Powder: Baking powder helps create that irresistible crispy skin. Without it, the wings might turn out soft or rubbery.
- Making the Sauce Too Spicy: Habaneros pack a lot of heat, and too many can overwhelm the sweetness of the mango. Start with one habanero and taste the sauce after blending. Add the second habanero if needed, depending on your spice tolerance.
- Overcooking the Sauce: Simmering the sauce too long can make it overly thick or burn the sugars in the honey. Simmer the sauce for just 5-7 minutes, stirring occasionally, until it’s slightly thickened and glossy.
- Tossing the Wings Too Late: If the wings cool before being coated in the sauce, the sauce won’t adhere evenly. Toss the wings in the sauce immediately after they come out of the oven for the best coverage.
Additions & Variations
- Additional Heat: Add a pinch of cayenne pepper or red chili flakes to the sauce for an extra fiery kick.
- Herbs and Spices: Garnish with fresh cilantro, parsley, or green onions for a pop of color and flavor.
- Grilled Mango Habanero Wings: Instead of baking, grill the wings over medium heat for a smoky, charred flavor. Brush the sauce on during the last few minutes of grilling to avoid burning.
- Air Fryer Mango Habanero Wings: Cook the wings in an air fryer at 400°F (204°C) for 20-25 minutes, flipping halfway through. They’ll turn out just as crispy as oven-baked wings!
- Mild Mango Sauce: Reduce the spice level by using only half a habanero or substituting it with a milder pepper like jalapeño. You can also leave out the seeds for a less intense heat.
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Recipe FAQs
Is mango habanero sweet or spicy?
Both! The mango brings in a sweet, fruity taste and the habanero is very spicy.
How do you make mango habanero less spicy?
Add extra fruit to dilute the sauce, but remember that it will also make it sweeter. Taste as you go to maintain your desired flavor.
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Mango Habanero Wings
These Mango Habanero Wings are the perfect combination of crispy, sweet, and spicy! Baked until golden and coated in a vibrant homemade mango habanero sauce, they make the perfect appetizer or game-day snack. The sauce features juicy mango, fiery habaneros, and a touch of honey for sweetness, creating a bold and balanced flavor in every bite.
Ingredients
- 2 pounds bone-in chicken wings
- 2 teaspoons Morton kosher salt
- 1 Tablespoon avocado oil
- 1 Tablespoon baking powder
- 1-2 whole habaneros, stems removed*
- 6.5 ounces (1 cup; 186 grams) frozen mango chunks
- 4 cloves garlic
- 1/4 cup honey
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon soy sauce
- 1 lime, juiced
- 1/4 teaspoon turmeric, optional for color
- 1 Tablespoon salted butter
Instructions
- Salt and Dry the Wings: Preheat your oven to 425°F (218°C). Sprinkle the chicken wings with the salt and let them sit at room temperature for 10-15 minutes. Pat them completely dry with a paper towel to remove excess moisture.2 pounds bone-in chicken wings, 2 teaspoons Morton kosher salt
- Coat the Wings: Toss the wings with avocado oil to coat evenly. Sprinkle with baking powder and toss again to ensure the wings are fully coated.1 Tablespoon avocado oil, 1 Tablespoon baking powder
- Arrange on Baking Sheet: Line a large baking sheet with parchment paper. Spread the wings out in a single layer, making sure they don’t touch each other for maximum crispiness.
- Bake the Wings: Place the baking sheet on the upper rack of the oven. Bake the wings for 35-45 minutes, or until golden brown and crispy. There’s no need to flip the wings while baking.
- Make the Sauce Base: While the wings bake, combine the mango chunks, garlic, honey, apple cider vinegar, soy sauce, lime juice, turmeric (if using), and one habanero in a blender. Blend until smooth. Taste the mixture. If you prefer more heat, add the second habanero and blend again.1-2 whole habaneros, stems removed*, 6.5 ounces (1 cup; 186 grams) frozen mango chunks, 4 cloves garlic, 1/4 cup honey, 3 Tablespoons apple cider vinegar, 1 Tablespoon soy sauce, 1 lime, juiced, 1/4 teaspoon turmeric, optional for color
- Cook the Sauce: Pour the blended mixture into a small saucepan. Bring it to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Stir in the butter until melted and glossy.1 Tablespoon salted butter
- Toss with Sauce: Remove the wings from the oven and transfer them to a large mixing bowl. Pour the mango habanero sauce over the wings and toss until evenly coated. Serve immediately.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Habaneros: These peppers bring the heat! Start with one for a mild spice level and add more if you like it hotter. Habaneros are VERY spicy. I like to char mine over a stove flame before blending. For less heat, remove the seeds and membranes.
- Dry for Crispiness: Patting the wings dry is essential for achieving that crispy texture.
- Don’t Skip the Baking Powder: Baking powder helps create that irresistible crispy skin. Without it, the wings might turn out soft or rubbery.
- Don’t Overcrowd: Ensure the wings have space on the baking sheet for even cooking and crispiness.
