Get ready to take your taste buds on a spicy, tropical journey with these Mango Habanero Wings. The combination of sweet, juicy mango and fiery habanero peppers creates a flavor explosion that will keep you coming back for more.
These wings are a perfect match with a Vesper cocktail or Wingstop Ranch—just like pairing Pad Thai with a refreshing Thai iced tea, they balance each other beautifully. Whether you’re whipping them up for a game day treat or a weekend BBQ, they’re sure to impress.
The balance of sweet and spicy in these wings makes them a standout dish—perfect for anyone looking to add some excitement to their flavor repertoire.
Flavor Bomb Alert!
- The mango adds a subtle sweetness that tempers the heat of the habanero, making this a perfect balance for those who love a little kick without overwhelming spice.
- I’ve found this recipe to be the star of any gathering, whether casual or special. People rave about how the flavors are bold yet approachable.
- Over the years, I’ve made this recipe a staple by adjusting the spice level to my liking—perfect for those who want to fine-tune the heat.
- I discovered that these wings also work great as a topping for tacos or served on a salad for an extra boost of flavor.
- They taste great paired with the creamy coolness of your favorite dipping sauce—it cuts the heat beautifully, and the combination makes it even more irresistible!
Mango Habanero Wings Recipe
Crispy fried wings meet a fiery-sweet mango habanero glaze in this bold, flavor-packed recipe. The sauce blends mango nectar, habanero heat, and honey for a perfect balance of sweet and spicy. Fried until golden and tossed in the sticky, spicy glaze, these wings are irresistible.
Equipment
- Food processor
- Saucepan
- Deep fryer or heavy-bottomed pot
- Tongs
- Rimmed baking sheet
- Resealable plastic bag
- Paper towels
- Large mixing bowl
Ingredients
- 2 tbsp honey
- 30 chicken wing sections
- 2 cups vegetable oil for frying
- 3 cloves garlic minced
- 1 can mango nectar
- 2 tbsp soy sauce
- ½ cup butter
- 1 tbsp Sriracha sauce
- 1 tbsp rice vinegar
- 6 habanero peppers, stemmed
- ¼ cup brown sugar
- 1 cup cornstarch
Instructions
- Pat the chicken wings dry and refrigerate them while preparing the sauce.
- Blend mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha, and vinegar in a food processor until mostly smooth, keeping in mind that habanero seeds will remain visible.
- Open the lid cautiously to avoid inhaling strong pepper fumes.
- In a saucepan over medium heat, melt butter and sauté garlic until aromatic.
- Pour in the mango-habanero mixture, bring to a simmer, and reduce heat.
- Stir in honey and let the sauce cook down, stirring frequently, until thickened to a glaze, which takes about 45 minutes to an hour.
- Meanwhile, preheat the oven to 200°F (95°C) with a rimmed baking sheet inside and heat oil in a deep fryer to 350°F (175°C).
- Place cornstarch in a resealable bag.
- Remove wings from the fridge and toss them in cornstarch in small batches, ensuring a light coating.
- Fry a few at a time in hot oil until golden and crisp, about 8 minutes, then drain on paper towels before transferring them to the warm oven.
- Once all wings are fried, transfer them to a large bowl, pour half the hot sauce over them, and toss to coat.
- Adjust the sauce level to preference and serve immediately.
Notes
- Removing habanero seeds before blending will slightly mellow the spice level, but for a true fiery kick, keep them in. You can also substitute with milder peppers like Scotch bonnets for a different heat profile.
- Double-frying the wings creates an even crunchier texture. Fry for 5 minutes, let them rest for 10 minutes, then fry again for another 3-4 minutes until extra crispy.
- After tossing in sauce, throw the wings under a broiler for 1-2 minutes to caramelize the glaze and add a smoky depth of flavor.
| Nutrition | Value |
| Calories | 450kcal |
| Carbohydrates | 29g |
| Fibre | 1g |
| Fat | 29g |
| Protein | 19g |
| Cholesterol | 80g |