Baked Mango Habanero Wings Recipe

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These mango habanero wings are perfectly crispy, sweet, and spicy! Juicy baked chicken wings get coated in a glossy homemade mango habanero sauce that’s the perfect mix of heat and tropical sweetness. Ideal for game day or any party.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Dinner, Main Course

Cuisine: American

Servings: people

Calories: 461kcal

Author: Becky Hardin

Equipment

Baking Sheet
High-Powered Blender, Food Processor, or Immersion Blender

Ingredients

For the Chicken Wings:

2 pounds bone-in, skin-on chicken wing portions
1 tablespoon vegetable oil
1 tablespoon ground paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper

For the Mango Habanero Sauce:

1 ripe mango peeled and chopped*
2-3 habanero peppers **
¼ cup apple cider vinegar
¼ cup honey
2 tablespoons unsalted butter ¼ stick

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, toss the chicken wings with the oil until evenly coated.
2 pounds bone-in, skin-on chicken wing portions, 1 tablespoon vegetable oil
Add in the paprika, garlic powder, salt, and pepper. Toss until combined.
1 tablespoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Spread the chicken wings out in an even layer on your prepared baking sheet. Bake for 20 minutes, flip, and cook for another 20-25 minutes until the wings are crispy and cooked through.
While the wings cook, blend the mango, habanero, vinegar, and honey until smooth.
1 ripe mango, 2-3 habanero peppers, ¼ cup apple cider vinegar, ¼ cup honey
Add the mixture to a pot over medium heat. Bring to a simmer, stirring occasionally, and cook until the sauce thickens and becomes shiny. Remove from the heat and stir in the butter until incorporated.
2 tablespoons unsalted butter
In a large bowl, toss the wings with the sauce. Arrange the wings back on the baking sheet and broil for 3-5 minutes until the sauce gets sticky and glazes the wings. Remove and serve hot.

Notes

*Frozen or canned mango (packed in water or mango juice) will also work.

**Habanero peppers are HOT (350,000 scoville vs jalapeños 8,000 scoville), so start with the smaller amount and work your way up.

Tips:

Bake the wings until they register 165°F at the thickest part.
You can blend mango directly from frozen, but it will take a bit longer to heat through on the stove, or thaw overnight in the fridge first.
Drain canned mango before using, and do not use the kind packed in syrup!
When handling habaneros, wear disposable gloves and avoid touching your eyes. Even a small amount of the oils can cause irritation.
For a less spicy sauce, deseed the habanero peppers before blending.
If your sauce tastes too spicy after blending, stir in a teaspoon of extra honey or a splash of orange juice before simmering. This helps balance the habanero heat without dulling the flavor.
If your sauce seems too thick after simmering, whisk in a tablespoon or two of water or vinegar until it reaches your desired consistency.

Alternative Cooking Methods:

Air Fryer: Preheat your air fryer to 380°F. Prep the wings as described, then air fry them for 20 minutes, flipping halfway through. Toss in sauce and serve.
Grill: Preheat your grill to med-high (375-450°F). Prepare the wings as described, then grill for 12-15 minutes per side, basting with the sauce throughout.

Make-Ahead: If you plan ahead for game day, make the sauce up to 3 days in advance and store it in the fridge. Reheat gently before tossing with wings so it coats evenly.

Storage: Store mango habanero wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition