Chicken Appetizers

Mango Habanero Chicken Wings

by Spoorthy
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MANGO HABANERO CHICKEN WINGS

Mango Habanero Chicken Wings

  • Author: Spoorthy
  • Total Time: 1 hour and 20 minutes
  • Yield: 8 servings
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Description

The Mango Habanero Chicken Wings are baked and perfect for cooking big batches for parties. This recipe is a robust combination of spicy, fruity, and tangy taste. Marinating with the spices and double baking the wings helps the meat to be tender and juicy. Habanero sauces are one of the spiciest sauce, and replacing it with other variety of chili sauce also works great for this recipe.

Ingredients

Chicken Rub

Chicken Wings- 2 Lbs (optional skinless)

Salt- 1 tsp

Black Pepper- 1/2 tsp

Chili Powder- 1 tsp

Cumin Powder- 1/2 tsp

Garlic Powder- 1/2 tsp

Dried Oregano- 1 1/2 tsp

Ginger- 1 Tbsp (grated)

Oil- 1 1/2 Tbsp

Mango Sauce

Mango Puree- 1 1/2 cups (fresh or canned)

Pineapple juice- 3/4 cup (fresh or canned)

Butter- 1 Tbsp

Honey- 2 tsp

Salt- 1/2 tsp

Habanero Sauce- 1 tsp

Chili Garlic Sauce- 1 tsp

Dried Chili Flakes- 1/2 tsp

Dipping Sauce

Reserved cooked Mango Puree- 1/2 cup

Mayonnaise- 3 Tbsp

Garnish

Scallions (green onions)

Instructions

1. Take 2 lbs of chicken wings. It is optional to remove the skin. Taking away the skin helps in the marinating process to better absorb the spices. Add 1 tsp of salt to it.

2. Add 1/2 tsp of Black pepper, 1 tsp of chili powder, 1/2 tsp of cumin powder, 1/2 tsp of garlic powder, 2 Tbsp of onion powder, 1 1/2 tsp of dried oregano, and 1 Tbsp of grated ginger. Mix everything well to coat the chicken pieces. 

3. Add 1 1/2 Tbsp of oil. Adding oil helps the chicken to bake well without getting dry in the oven. Mix well, cover, and marinate for at least 1 hour.

4. Once marinated, transfer the wings to a baking tray, and bake @ 425 Fahrenheit for 35 minutes. Cooking time varies with each oven significantly. Adjust the temperature or the time accordingly. Flip the chicken sides halfway through the baking process. Turning the chicken sides helps the chicken to cook evenly.

5. While the chicken is cooking, it is time to work on the mango habanero sauce. Set the temperature to low to medium setting. Take 1 1/2 cups of mango puree and add 3/4 cup of pineapple juice to it. Stir well to mix everything. 

6. Add 1 Tbsp of butter, 2 tsp of honey (skip if the mangoes are already sweet), 1/2 tsp of salt, and mix well. 

7. Reserve 1/2 cup of mango puree into a bowl to make mango dip before adding the rest of the ingredients.

8. Now, add 1 tsp habanero sauce (more if desired spicier taste), 1 tsp chili garlic sauce (sambal or any other brand), 1/2 tsp dried chili flakes, and bring the sauce to boil for 5 minutes and then simmer for another 10 minutes. The sauce reduces in quantity to 3/4th of its original amount after this step. The consistency of the sauce should not be too watery as it should coat the chicken well.

9. Now, take the chicken wings out of the oven (after baking on both sides for about 35 minutes) and slowly add the baked chicken wings into the freshly made hot mango habanero sauce. Fold in to coat all the chicken pieces with sauce. Be careful as both the chicken and the sauce will be hot.

10. Now transfer the ready wings to a baking tray to bake for another 8 minutes @ 425 Fahrenheit. This step is to ensure that the sauce blends with chicken and to add the extra juicy taste and tenderness to wings. It is okay to skip this step, but I would personally recommend finishing this step for even better results.

11. Final step is making the mango dip. Take 1/2 cup reserved mango puree and add 3 Tbsp of Mayonnaise sauce and mix well. It will serve as an excellent dipping sauce to the wings and easy to make.

12. Garnish the finished wings with some scallions (green onions) and serve with freshly made mango dip and celery.

Notes

In this recipe, I have used fresh mango puree and drained canned pineapple juice. If fresh mangoes are not accessible, canned mango puree works well too. But the sugar content of the canned mangoes is high, so make sure to adjust the spices accordingly and skip honey in the recipe.

Habanero sauces are from a variety of chili that is very spicy. If it is too spicy, replacing with a different type of chili sauce will also work.

This recipe uses a combination of chili powder, black pepper, habanero sauce, and chili garlic sauce. Make sure to adjust the spices according to your preference. Each spice adds its flavor to the dish.

Mango sauce can be prepared ahead of time and stored in the refrigerator. When it is time to make chicken wings, just reheating the sauce and mixing it with the baked chicken wings works.

Finished wings stay fresh in the refrigerator for about two days. Reheat the chicken wings in the oven @ 425 Farheirt for 8 minutes and serve.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Chicken Dishes
  • Method: Bake/Cook
  • Cuisine: American

Nutrition

  • Serving Size: 5 chciken wings
  • Calories: 237 Kcal
  • Sugar: 10.89 g
  • Sodium: 572 mg
  • Fat: 8.92 g
  • Saturated Fat: 2.096 g
  • Unsaturated Fat: 2.329 g
  • Trans Fat: 0.09 g
  • Carbohydrates: 13.3 g
  • Fiber: 1.3 g
  • Protein: 25.67 g
  • Cholesterol: 68 mg

Keywords: Mango Chicken Wings, Mango Habanero wings recipe, baked healthy chicken wings recipe, Mango Habanero sauce chicken

Take 2 lbs. of chicken wings. It is optional to remove the skin. Taking away the skin helps in the marinating process to better absorb the spices. Add 1 tsp of salt to it.
Add 1/2 tsp of Black pepper
1 tsp of chili powder
1/2 tsp of cumin powder
1/2 tsp of garlic powder
2 Tbsp. of onion powder
1 1/2 tsp of dried oregano
1 Tbsp. of grated ginger
Add 1 1/2 Tbsp. of oil.
Adding oil helps the chicken to bake well without getting dry in the oven. Mix well, cover
marinate for at least 1 hour.
Once marinated, transfer the wings to a baking tray
Flip the chicken sides halfway through the baking process. Turning the chicken sides helps the chicken to cook evenly.
While the chicken is cooking, it is time to work on the mango habanero sauce. Set the temperature to low to medium setting. Take 1 1/2 cups of mango puree
Add 3/4 cup of pineapple juice to it
 Stir well to mix everything. 
Add 1 Tbsp. of butter
2 tsp of honey
1/2 tsp of salt
mix well. 
 Reserve 1/2 cup of mango puree into a bowl to make mango dip before adding the rest of the ingredients.
Now, add 1 tsp habanero sauce (more if desired spicier taste)
1 tsp chili garlic sauce (sambal or any other brand)
1/2 tsp dried chili flakes
Bring the sauce to boil for 5 minutes and then simmer for another 10 minutes. The sauce reduces in quantity to 3/4th of its original amount after this step. The consistency of the sauce should not be too watery as it should coat the chicken well.
Now, take the chicken wings out of the oven (after baking on both sides for about 35 minutes) 
slowly add the baked chicken wings into the freshly made hot mango habanero sauce.
Fold in to coat all the chicken pieces with sauce.
Now transfer the ready wings to a baking tray to bake for another 8 minutes @ 425 Fahrenheit. 
This step is to ensure that the sauce blends with chicken and to add the extra juicy taste and tenderness to wings. It is okay to skip this step, but I would personally recommend finishing this step for even better results.
Final step is making the mango dip. Take 1/2 cup reserved mango puree and add 3 Tbsp. of Mayonnaise sauce and mix well. It will serve as an excellent dipping sauce to the wings and easy to make.
Garnish the finished Mango Habanero Chicken Wings with some scallions (green onions) and serve with freshly made mango dip and celery.