Baked Mango Habanero Chicken Wings
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!
Servings: 4 servings
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.
Notes
You can store leftover wings in the fridge for up to 3-4 days. Reheat them in the oven or microwave.
Nutrition
Calories: 641kcal | Carbohydrates: 23g | Protein: 40g | Fat: 43g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 452mg | Potassium: 389mg | Fiber: 1g | Sugar: 21g | Vitamin A: 919IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg