With a handful of ingredients and spices, these Baked Mango Habanero Chicken Wings will steal the show at your next get-together. No frying required for these crispy, sweet and spicy chicken wings!
There are some things that just go together. Think peanut butter and jelly. Strawberry and banana. Salt and pepper. And…mango and habanero.
Mango and habanero is one of my favorite flavor combinations. The sweetness of mango and the spice of a habanero pepper or two just compliment each other perfectly. Add it to crispy, baked chicken wings and you have mouth-watering, appetizer perfection.
These Mango Habanero Chicken Wings are the first thing to disappear on game day. I seriously can’t make enough of them!
Of course, these aren’t just for game day. They’re a great appetizer for any time and you can easily pair them with a side or two to turn them into a meal.
Just be warned, the more habanero peppers you add, the spicier it will be! I find 1 or 2 habaneros the perfect amount for a spicy-sweet sauce that leaves a little zing on your tongue but isn’t too spicy.
What You’ll Need
The zesty mango habanero sauce for these wings is made from scratch with a few simple ingredients and spices. This is one sauce you’ll want to make again and again!
- Chicken wings – Separate the flats and wingettes.
- Garlic powder – Just a pinch to complement the fresh garlic.
- Salt & pepper – A pinch of both to taste.
- Mango nectar – You can also substitute a whole mango. Just make sure to puree the mango.
- Habanero peppers – Seeded or unseeded both work.
- Garlic – A few cloves of minced garlic help the flavors pop.
- Apple cider vinegar – Adds a bit of zang to the sauce.
- Paprika – Adds a level of depth to the flavor.
- Honey – Sweetens the sauce and balances out the habanero, paprika, and vinegar.
- Unsalted butter– Salted butter adds a bit too much salt to the recipe.
How to Make Baked Mango Habanero Chicken Wings
These mango habanero wings are simple to make – and you can make the sauce while the wings are baking. No frying required and you can have these ready to go in just over an hour!
- Prepare the oven and the wings. Preheat the oven to 425F. Pat the wings dry and season with salt, pepper, and garlic powder.
- Bake. Bake the wings for 40-45 minutes. Flip halfway through cooking.
- Prepare the glaze. Blend the mango, habanero, garlic, vinegar and paprika. In a saucepan, add the ingredients and the honey. Simmer until the sauce thickens, then whisk in the butter. Place in a heatproof bowl.
- Coat the wings and finish baking. When the wings reach an internal temp of 165F, remove them from the oven and increase the heat to 450F. Toss the wings in the sauce and then return to the oven for a few minutes, until the sauce is caramelized.
Tips for Success
After making these wings for a few game days, I’ve come up with a few tips for making sure you end up with perfectly crispy, mouth-watering wings every time.
- Make sure to dry the wings. This is key for crispy baked wings. Use a paper towel to pat them dry before adding the seasonings.
- Turn on the broiler. For extra crispy wings, turn on the broiler for the last few minutes. Be sure to pay super close attention, though, as they’ll quickly burn quickly.
- Taste as you go. When you’re making the sauce, start with less habanero and add more according to taste. You can always add more but can’t take it away if your sauce is too spicy for your preference!
Serving Suggestions
I love to serve these mango habanero wings with extra sauce, blue cheese and celery.
They make a perfect appetizer for any meal and, honestly, I’ll even turn chicken wings into a dinner themselves. I usually serve them up with fries or another easy side for a quick and easy “sports bar” dinner.
But, if we’re being honest, these Mango Habanero Wings are the real game day show stopper. Is it really game day if you don’t have wings to snack on?
How to Store & Reheat Leftovers
You can store leftover wings in the fridge for up to 3-4 days. I like to reheat them in the oven, to keep the skin crispy but you can pop them in the microwave too.
Can I Freeze Baked Chicken Wings?
You can definitely freeze these mango habanero wings – if you have any left!
The key is to allow them to cool completely before freezing. Place them in an airtight container and freeze for up to 3 months. You can reheat in the oven directly from frozen, just ensure they reach a safe temperature of 165F before consuming.
More Easy Chicken Recipes:
- Baked Boneless Chicken Thighs
- Hawaiian BBQ Chicken Drumsticks
- Grilled Teriyaki Chicken
- Oven Baked BBQ Chicken
- Soy Lime Chicken Wings
- Pesto Chicken Bake
Baked Mango Habanero Chicken Wings
Ingredients
- 1 1/2 – 2 pounds chicken wings, separated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup mango nectar, or 1 whole mango pureed
- 2-3 habanero peppers, seeded or unseeded
- 3 cloves garlic
- 1/4 cup apple cider vinegar
- 1/2 teaspoon paprika
- 1/4 cup honey
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Pat the chicken wings dry using a paper towel, then season them evenly with salt, pepper, and garlic powder. Place wings on a wired baking sheet.
- Bake for 40-45 minutes, flipping halfway for even cooking.
- While the wings bake, prepare the glaze. In a food processor or blender, mix together the mango puree, habanero peppers, garlic, apple cider vinegar, and paprika. Blend until fully combined.
- Add the mixture to a small saucepan set over medium heat. Add the honey and bring to a simmer, whisking occasionally, for 5-10 minutes, or until the sauce thickens. Whisk in the butter until melted, then remove from the heat and place in a heatproof bowl.
- When the wings are fully cooked (internal temp 165 degrees Fahrenheit), remove them from the oven. Turn the oven heat up to 450 degrees Fahrenheit.
- Add the wings to the bowl with the sauce and toss to coat, then return to the wired baking sheet. Bake for another 8-10 minutes, or until the sauce has slightly caramelized.
These are gast, easy, and absolutely delicious. I made some ranch to dip them in but they were so good all alone! Lovely recipe, thank you!