There’s just something about wings that makes them a real crowd-pleaser. The wing platter is always the first dish to disappear at my family functions. But these baked mango habanero wings are next-level good. The mango’s sweetness and the honey balance out the extra spicy habaneros just beautifully. It makes for a dish that packs some heat but still has plenty of flavor for the savoring. ❤️🔥 The same goes for the pith and seeds. Leaving the pith and seeds will intensify the heat, and removing them will tone it down. Start with one or two habaneros, give the blended sauce a taste test, and add more as needed. You can also omit the hot peppers and cayenne from the seasonings to tone down the heat. 🔥
Ingredient List
How to Make Mango Habanero Chicken Wings
Make the Wings
Optional: Pat the chicken wings dry with a paper towel and arrange them on a cookie sheet in a single layer. Let them sit in the refrigerator until ready to bake. For extra crispy skin, let them sit for three hours or overnight if you have time. No need to cover them; just let them air dry. (Photo 1) Preheat oven to 425°F (218℃) about 15 minutes before baking. Marinade – Mix thyme, salt, onion powder, garlic powder, smoked paprika, white pepper, cayenne pepper, and bouillon powder in a medium bowl. Stir well. (Photo 2) Marinate – Place the wings in a large bowl and drizzle with vegetable oil. Add the marinade mix and toss the wings until well coated. Marinate them in the refrigerator for 30 minutes or overnight. (Photo 3) Prep – Line your baking pan with aluminum foil and put a wire rack on top. Place the chicken wings in a single layer on the rack. While the chicken wings bake, the oil will drip into the bottom of the pan. Bake chicken wings until cooked through and the skin is crispy for 25-30 minutes. Rotate the wings halfway through, roughly 15 minutes in. (The internal temperature should be 165℉/75℃.) (Photo 4)
Make the Mango Habanero Sauce
Puree the mangoes and peppers in a blender until smooth. (Photo 5) Melt butter in a hot pan over medium heat. Then, add the mango-pepper mixture. Stir and simmer for about 5 minutes. (Photo 6) Simmer – Add the apple cider, lemon juice, paprika, honey, and salt. Simmer for another 5 minutes. (Photos 7-8) Drench Wings – Take the sauce off the heat and reserve about a third to serve with the wings. Add the baked wings to a bowl, pour the rest of the mango sauce over them, and toss to coat the spicy wings evenly with the sauce. (Photo 9) Bake Again – Place the wings back on the wire rack on the baking sheet. Bake for 6-8 minutes more. (Photo 10) Serve with the reserved mango habanero sauce or your favorite dipping sauce.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Season these wings a day or two ahead of time and store them in the fridge in an airtight container. Let them set at room temperature for 30 minutes while the oven preheats, and bake them per the recipe instructions. You can also make the sauce in advance and reheat it while the wings are baking. Even better, both freeze well in a freezer-safe container. Thaw in the refrigerator overnight and bake as planned the next day while you reheat the sauce stovetop.
Serving and Storage Instructions
Serve these wings hot out of the oven with some extra mango habanero sauce for dipping. Refrigerate leftover chicken in an airtight container for 3-5 days or freeze it for 2-3 months.
What Goes With Mango Habanero Wings
Serve these delicious wings with festive sides like baked crispy potato wedges, pineapple cucumber salad, and grilled coconut corn. Make sure you have some refreshing pineapple lemonade on hand for your guests to take the edge off when the habanero hits. 😆
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Watch How to Make It
