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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.
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Course Appetizer
Cuisine American
Servings 10 people
Calories 450 kcal

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.