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.
Servings: 4 people
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.
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.