Description
These Mango Habanero Wings are crispy oven-baked chicken wings coated in a vibrant and flavorful homemade mango habanero sauce. The wings are seasoned with a simple dry spice blend and baked to perfection before being tossed in a sweet, tangy, and spicy sauce made from fresh mangoes, habanero peppers, and lime juice.
Ingredients
For the Mango Habanero Sauce
- 1 large mango, peeled, pit removed, diced
- 3 medium habanero peppers (use seeds from 2 for moderate heat)
- 3 cloves garlic, roughly chopped
- 2 tablespoons white vinegar
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons pure maple syrup
- ½ teaspoon paprika, plus more to taste
- 1 teaspoon salt, more or less to taste
For the Chicken Wings
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon garlic powder, plus more to taste
- ½ teaspoon paprika, plus more to taste
- ¼ teaspoon freshly cracked black pepper, plus more to taste
- ½ teaspoon salt, plus more to taste
- 10 whole bone-in chicken wings, cut into 10 flats and 10 drumettes
Instructions
- Prepare the Mango Habanero Sauce: Add the diced mango, habanero peppers, chopped garlic, white vinegar, lime juice, maple syrup, paprika, and salt to a food processor or blender. Pulse the ingredients until the mixture is completely smooth, pausing occasionally to scrape down the sides for even blending. Transfer the sauce to a bowl if using immediately or store it in an airtight container and refrigerate until ready. Bring the sauce to room temperature before using.
- Preheat and Prepare for Baking: Preheat the oven to 425°F (218°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the wire rack lightly with neutral-flavored cooking spray to prevent sticking.
- Season the Wings: In a large mixing bowl, combine the aluminum-free baking powder, garlic powder, paprika, freshly cracked black pepper, and salt. Pat the chicken wings completely dry using paper towels to ensure maximum crispiness. Add the wings to the bowl and gently toss them in the dry spice mixture until evenly coated.
- Arrange and Bake: Arrange the seasoned wings in a single layer on the prepared wire rack with the skin side facing up. Avoid overcrowding the wings to ensure they crisp evenly. Bake in the preheated oven for 20 minutes.
- Flip and Continue Baking: Remove the baking sheet carefully and flip the wings so the skin side now faces down. Return the wings to the oven and bake for an additional 10 minutes. Begin checking the wings for doneness after this time. Continue baking in short intervals as needed until the internal temperature reaches 160°F (71°C).
- Rest the Wings: Remove the wings from the oven once properly cooked and allow them to rest for 5 minutes. This resting lets the juices redistribute throughout the meat for maximum flavor and moistness.
- Toss with Sauce and Serve: Place the rested wings in a large mixing bowl, pour approximately ⅓ cup of the prepared mango habanero sauce over them, and toss gently to coat thoroughly. Transfer the coated wings to a serving platter and serve immediately alongside the remaining sauce for dipping.
Notes
- Habanero Peppers: For moderate heat, use seeds from 2 out of the 3 peppers. Use fewer seeds or remove them for milder heat, or all seeds for a hotter sauce.
- Whole Wings: Whole wings have more meat than pre-cut party wings. To separate, cut off the wing tips at the joint and then cut between flats and drumettes at the high ridge joint.
- Frozen Wings: Make sure wings are fully defrosted before starting the recipe for even cooking and best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
