Mango Habanero Wings Recipe
A vibrant fusion of sweet mango and fiery habanero peppers creates an unforgettable glaze for crispy chicken wings. These 'swicy' wings are perfect for a crowd or a bold weeknight meal, delivering a flavor punch that's both addictive and satisfying.
Ingredients
- 2 lb chicken wings pat dried
- 1 tsp baking powder optional
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh mango diced or pureed
- 2 habanero peppers finely minced seeds removed for less heat
- 1/4 cup apple cider vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1/2 inch ginger grated
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 2 tbsp cilantro fresh
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
- In a large bowl, toss dried chicken wings with baking powder (if using), salt, and pepper until evenly coated.
- Arrange wings in a single layer on the wire rack, ensuring no pieces are touching. Bake for 30-35 minutes, flipping halfway through, until golden brown and cooked through.
- While wings bake, prepare the mango habanero glaze. In a saucepan, combine diced mango, minced habanero, apple cider vinegar, honey, soy sauce, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until mango softens. Use an immersion blender or transfer to a regular blender to puree until smooth. Return to saucepan.
- Stir in the cornstarch slurry and cook for another 2-3 minutes, stirring constantly, until the glaze thickens to a syrupy consistency. Remove from heat.
- Once wings are cooked, transfer them to a large bowl. Pour the thickened mango habanero glaze over the wings and toss until every piece is generously coated.
- Serve immediately, garnished with fresh chopped cilantro.
Notes
For extra crispiness, lightly dredge wings in a mix of cornstarch and baking powder before baking. Adjust habanero quantity for desired spice level. Can be made ahead and reheated. Serve with cooling ranch or blue cheese dip.