Mango Habanero Chicken Wings
A delightful recipe for chicken wings coated in a sauce that perfectly balances the tropical sweetness of mango with the fiery heat of habanero peppers. It's a crowd-pleaser for any occasion.
Ingredients
- 2 lbs chicken wings separated into drumettes and flats
- 1 cup fresh mango chopped (about 1 large mango)
- 1-2 whole habanero peppers seeded and minced (wear gloves!)
- 1/4 cup apple cider vinegar neutralizes some heat
- 2 tbsp honey or maple syrup
- 1 tbsp lime juice freshly squeezed
- 1 tsp garlic powder enhances flavor
- 1/2 tsp smoked paprika for depth
- 1/4 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Pat chicken wings very dry with paper towels. Season with a pinch of salt and pepper.
- Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). Arrange wings on a baking sheet lined with parchment paper or in a single layer in the air fryer basket. Cook for 25-35 minutes, flipping halfway, until crispy and cooked through (internal temperature 165°F / 74°C).
- While wings cook, prepare the sauce: In a blender, combine chopped mango, minced habanero, apple cider vinegar, honey, lime juice, garlic powder, smoked paprika, salt, and pepper. Blend until smooth. Taste and adjust seasoning or habanero for desired heat.
- Transfer the sauce to a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until slightly thickened. Be careful when tasting due to habanero heat.
- Once wings are cooked and crispy, transfer them to a large bowl. Pour the warm mango habanero sauce over the wings and toss gently to coat evenly.
- Serve immediately, garnished with fresh cilantro or lime wedges if desired.
Notes
For extra crispy wings, pat them very dry before cooking. Adjust habanero quantity to your spice preference; use less for milder heat. You can substitute fresh mango with frozen mango chunks or mango puree. Serve with a cooling dip like ranch or blue cheese.