I’m a huge fan of sweet and spicy chicken, and since I made this mango habanero wings recipe, I’ve been SO obsessed with it. It’s absolutely DELICIOUS—sweet, spicy, and flavorful!
Mango Habanero Wings
Trust me, these wings are a total game-changer! And it is SUPER easy to make.
Just season the chicken wings and bake them, while baking make the habanero mango sauce and once the wings is fully baked toss them in the sauce. Ta-Dh
Habanero peppers are very spicy, so to avoid making the recipe overly hot, I use 2 seeded habanero peppers. If you want it extra spicy, you can add three habanero peppers or leave the seeds inside (just remember to wear gloves when deseeding the peppers!).
I also use just ¼ cup of honey, which perfectly balances the heat of the habanero. If it's still too spicy for your taste, you can reduce the amount of habanero or add a bit more honey.
You'll Need
Chicken wings. I use fresh chicken wings; however, make sure to defrost them if you use frozen ones.
Seasonings: Cajan seasoning, dried thyme, smoked paprika, garlic powder, salt and black pepper
Baking powder: It adds a crispy texture.
For the Sauce, I used 1 large, diced ripe mango, 2 seeded Habanero, apple cider vinegar, lemon juice, smoked paprika, honey and butter.
Find the quantities in the recipe card.
How To Make The Recipe
Step 1: Preheat the oven to 200C / 400F. Line a large baking try with parchment paper.
Step 2: Clean the chicken wings and pat them dry with a kitchen towel. Cut off the tip of the chicken wings and discard it. We will only use the drumettes and flats.
Step 3: In a mixing bowl, mix the wings, baking powder, cajan seasoning, paprika, thyme, garlic powder, salt and pepper until all the wings are coated well.
Step 4: Arrange the wings in the baking tray in a single layer (don't overcrowd the tray).
Bake for 20 minutes then flip the chicken on the other side and bake for 20 more minutes until crispy and golden.
Step 5: Prepare The Mango Habanero Sauce: Add mango chunks, Habanero, lemon juice, paprika, honey and apple cider vinegar in the blender and blend until smooth.
Tip: Make sure the mixture is smooth; if you have lumps in the mix, make sure to strain it.
Step 6: Melt the butter in a small pot over medium heat, pour the mango habanero sauce into over the melted butter.
Bring the mixture to a simmer, stirring occasionally. Turn off the heat and scoop ¼ cup of the sauce and keep it for later.
Step 7: Now in a bowl, add the baked chicken and top them with the rest of the sauce, mix until all the chicken are evenly coated with the sauce.
Step 8: Return the chicken back to the baking try and bake for more 5-10 minutes. Serve with the rest of the sauce.
Air Fry Them
To air fry them, preheat the air fryer to 200°C (400°F) and cook the chicken for 20 minutes (flip them halfway through). Toss them in the sauce and cook for 5 more minutes.
More Chicken Recipes
- Chicken And Bell Pepper Stir Fry
- Devilled Chicken
- Crispy Fried Chicken Strips
- Chinese Peanut Butter Chicken Recipe
- Mexican Shredded Chicken Tacos
- Baked Panko Chicken
- Bon Bon Chicken
- Chicken Katsu Curry
- Lime Coconut Chicken Recipe
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Recipe
Mango Habanero Wings
Equipment
- Baking tray
Ingredients
- 2 lb chicken wings
- 1 tbs cajan seasoning
- 2 teaspoon baking powder
- 1 teaspoon dried Thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Sauce
- 1 large ripe Mango , diced
- 2 habanero , seeded
- 1 teaspoon smoked paprika
- 1 ½ tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- ¼ cup honey
- 2 tablespoon butter
Instructions
- Preheat the oven to 200C / 400F. Line a large baking try with parchment paper.
- Clean the chicken wings and pat them dry with a kitchen towel. Cut off the tip of the chicken wings and discard it. We will only use the drumettes and flats.
- In a mixing bowl, mix the wings, baking powder, cajan seasoning, paprika, thyme, garlic powder, salt and pepper until all the wings are coated well.
- Arrange the wings in the baking tray in a single layer (don't overcrowd the tray).
- Bake for 20 minutes then flip the chicken on the other side and bake for 20 more minutes until crispy and golden.
Prepare The Sauce
- Add mango chunks, Habanero, lemon juice, paprika, honey and apple cider vinegar in the blender and blend until smooth.
- Melt the butter in a small pot over medium heat, pour the mango habanero sauce into over the melted butter. Bring the mixture to a simmer, stirring occasionally.
- Turn off the heat and scoop ¼ cup of the sauce and keep it for later.
- Now in a bowl, add the baked chicken and top them with the rest of the sauce, mix until all the chicken are evenly coated with the sauce.
- Return the chicken back to the baking try and bake for more 5-10 minutes. Serve with the rest of the sauce.
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