Mango Habanero Chicken Wings

Key Ingredients and Substitutions

These Habanero Mango Wings combine pantry staples with fresh ingredients to perfectly balance sweet and spicy flavors.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Chicken Wings (Flats and Drums): These are the stars of the show. We usually buy whole chicken wings and break them into drums and flats, but you can use pre-cut wings to save time.
• Seasoning (Smoked Paprika, Garlic Powder, Onion Powder): These spices are the secret sauce behind your flavor game. Smoked paprika brings that smoky goodness, while garlic and onion powders add savory depth. Regular paprika works just fine as a substitute for smoked paprika.
• Baking powder: The secret to crispy skin on baked wings is baking powder. It’s not for flavor, so don’t substitute it with baking soda.
• Habanero chiles: Bring the heat to our sauce. To reduce the amount of heat, remove the seeds and stems, wear gloves when handling, or immediately wash your hands after cutting. Jalapeño peppers are a great substitute and not as hot.
• Mangos: Any variety of mango can be used, but look for mangos that are ripe but not overly ripe. They should be soft to the touch, like an avocado, but not mushy. You can also use pre-cut or sliced mangos if you can find them at your local grocery store.
• Honey: To balance the habanero chiles and thicken the sauce, we add honey to it.  
• Butter: Adding butter to the sauce enhances flavor, creates a smooth texture, and also ensures stability by preventing separation. 

How to Make Mango Habanero Chicken Wings

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-Tip: Dry them thoroughly with paper towels before seasoning for extra crispy wings. After coating the wings with the seasoning mixture, let them rest on a wire rack in the refrigerator for at least an hour. And don’t skip the baking powder in the seasoning mix.

1. Prep and Season: Position the oven rack in the middle and preheat to 450°F. For easy cleanup, line a large baking sheet with foil and place a wire rack on top, then grease the rack with oil using a paper towel or cooking spray. Pat the chicken wings dry with paper towels – this is crucial for achieving crispy skin. Mix baking powder, salt, black pepper, paprika, onion powder, and garlic powder in a large bowl. Toss the wings in this seasoning mixture until evenly coated.

2. Bake the Wings: Arrange the seasoned wings on the prepared wire rack in a single layer and bake for 30-35 minutes, flipping halfway through. The wings are done when they’re golden brown and crispy and have an internal temperature of 165ºF.

3. Prepare the Mango Habanero Sauce: While the wings bake, make your sauce. In a food processor (or blender), add the mango chunks, habanero peppers, apple cider vinegar, and smoked paprika and blend until smooth. Melt butter in a small saucepan over medium heat, then add the mango-habanero mixture and honey. Simmer the mixture for 5-10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust sweetness with more honey if needed.

4. Sauce the Wings: Once baked, transfer the wings to a large bowl. Pour half the mango habanero sauce over them and toss to coat evenly.5. Serve: Plate your Habanero Mango Wings and serve with the remaining sauce, carrots, celery, ranch, blue cheese dressing, and your favorite sides.

Make-Ahead and Storage

Make-Ahead: You can season the wings and store them uncovered in the refrigerator for up to 24 hours before baking. This actually helps dry out the skin, resulting in extra crispy wings. The mango habanero sauce can be made up to 3 days in advance and stored in an airtight container in the fridge.

How to Store: Let any leftover wings cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. Store any extra sauce separately to prevent the wings from becoming soggy.

How to Reheat: For the best results, reheat the wings in a 375°F oven on a wire rack over a baking sheet. This helps maintain their crispy skin. Heat for about 10-15 minutes or until warmed through. Avoid microwaving, as this can make the skin rubbery. Warm the sauce separately in a small saucepan over medium heat, then toss with the reheated wings before serving.

Recipe Tips and Notes

• Balance Sweetness and Heat. Adjust the mango-to-habanero ratio according to your preference. Taste the sauce as you go, and add more honey for sweetness or extra habanero for heat.
• Consistency of the Sauce. Aim for a thick, glossy sauce that coats the wings well. If it’s too thin, simmer it longer to reduce and concentrate the flavors.
• Crispy Wings. Dry the wings thoroughly before seasoning to remove excess moisture. For extra crispiness, refrigerate the seasoned wings on a wire rack for an hour before baking. The baking powder in the seasoning mix, combined with the cold, dry air of the refrigerator, helps achieve an even crispier skin.
• Seasoning. Don’t skip seasoning the wings before baking. It enhances the overall flavor and complements the mango habanero sauce.
• Heat Control. For less spice, remove seeds and membranes from the habaneros. For extra heat, leave some in or add a pinch of cayenne to the sauce.

Frequently Asked Questions