Juicy chicken wings coated in crispy cornstarch, tossed in a homemade sweet mango and spicy habanero sauce. The perfect party appetizer!
You know those dishes that you have to order every time you go out, no matter what? For me, it’s mango habanero wings. Doesn’t matter where I am—fancy spot, hole-in-the-wall pub—I’ll find them on the menu. And you know what? They’re almost always good. But sometimes… they’re not quite what I’m craving.
So, about a year ago (maybe two?), I decided it was high time I made my own. I was home on a random Sunday, scrolling through my phone, and I stumbled across an old photo of wings from a barbecue joint back in Austin. That was my sign. I pulled out a bag of wings from the freezer and got to work. After a few—okay, many—attempts, I finally nailed it. The balance between that fruity mango sweetness and fiery habanero heat, plus a crispy skin that holds up to all that sticky sauce? Yeah, I did that.
Now, these Mango Habanero Chicken Wings are a regular thing at my place. Game nights, birthdays, random Tuesdays. You name it.
Why You’ll Love This Mango Habanero Chicken Wings Recipe?
Okay, let’s talk about why you need these wings in your life (besides the fact they’re flat-out delicious).
First off, they’re crispy without being weighed down by heavy batter. Thanks, cornstarch! Then there’s that sweet and spicy sauce that hits all the right notes—like a spicy fruit jam but better. And let’s not forget: these wings are an instant crowd-pleaser. Every time I make them, someone asks for the recipe (and yes, I act humble, but inside I’m doing a little happy dance).
Ingredient Notes:
I like to keep things simple. But when it comes to flavor, we go all in. Here’s what you’ll need for these mango habanero wings and why they matter:
- Chicken Wings (30 pieces) – I use wing sections (drumettes and flats) because they cook evenly. Bonus points if you can get fresh ones from a local butcher!
- Mango Nectar (12 oz can) – Adds that tropical sweetness. If you’ve got time, fresh mango purée works too. I’ve done both. No shame in taking the easy route though!
- Habanero Peppers (6) – Don’t let ‘em scare you. Yes, they’re hot, but they mellow out when simmered. Wear gloves if you’re handling a lot—trust me.
- Brown Sugar & Honey – For balancing that heat. I like a little extra honey because life should be sweet, right?
- Soy Sauce, Sriracha & Rice Vinegar – Layers of flavor. The Sriracha sneaks up on you (in a good way).
- Cornstarch (1 cup) – The key to light, crispy skin without heavy breading. No one likes soggy wings!
- Butter & Garlic – Classic combo. Garlic makes everything better.
- Oil for frying – Peanut or vegetable oil works best here.
How To Make Mango Habanero Chicken Wings?
Step 1: Prep the Wings
Pat those wings dry—no shortcuts! Extra moisture is the enemy of crispiness. I usually lay them on a wire rack in the fridge for about an hour. My grandma always said, “Let ‘em breathe,” and who am I to argue?
Step 2: Make the Sauce
In a food processor, blend your mango nectar, habaneros, brown sugar, soy sauce, Sriracha, and rice vinegar. Heads up: when you take that lid off? Step back. Habanero fumes = no joke.
Then, melt butter in a saucepan, add garlic, and sauté for about 30 seconds until fragrant (you’ll know). Pour in your mango-habanero blend and bring it to a simmer. Stir in the honey. Now let it hang out, bubbling away until it thickens into a sticky glaze. This takes time—maybe 45 minutes to an hour—but it’s worth every second.
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Step 3: Fry the Wings
Heat your oil to 350°F. While that’s going, toss your wings in cornstarch. I do small batches, so they’re evenly coated. Fry 5-6 at a time for about 8 minutes. You’re looking for golden brown and crispy.
Step 4: Sauce ‘Em Up
When all your wings are fried, toss them in a big bowl. Pour over your sauce (as much or as little as you want) and toss like you mean it. I always do a taste test here—chef’s privilege!
Storage Options
These wings are best fresh, but you can store them in an airtight container in the fridge for 3 days. To reheat, pop them in an air fryer or oven at 350°F for about 10 minutes. Avoid the microwave—nobody likes soggy wings.
Variations and Substitutions:
- Mild Version – Cut back on the habaneros. Try 2 instead of 6. You can always add heat but you can’t take it away!
- Extra Sweet – Add more honey or a splash of pineapple juice for that island vibe.
- Grilled Instead of Fried – Brush with oil and grill at medium heat until crispy, then sauce them up.
- Boneless Option – Chicken tenders instead of wings. Still tasty, less messy.
What to Serve with Mango Habanero Chicken Wings?
Let’s be honest: wings are great on their own, but these combos make them shine.
- Cooling Dips – Ranch or blue cheese. Your taste buds will thank you.
- Crispy Veggies – Celery, carrots, cucumber slices. Something fresh to cool the heat.
- Sweet Cornbread – I’m Southern. Cornbread goes with everything.
- A Cold Beer or Mango Margarita – Balance is key.
Frequently Asked Questions:
How spicy are these?
Spicy, but manageable. I’m not out here trying to melt faces, but they’ve got a kick. You can scale back if you’re nervous!
Can I bake instead of fry?
Yep! Bake at 400°F for about 40-45 minutes, flipping halfway. They won’t be as crispy, but they’ll still be tasty.
Can I make the sauce ahead?
Absolutely! Make it a day or two ahead and reheat before tossing with the wings.
There you have it—my Mango Habanero Chicken Wings recipe, made with love, spice, and a little Southern sass. If you give these a try, let me know! Did you dial down the heat? Crank it up? Share your twist—I’m all ears.
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mango Habanero Chicken Wings
Ingredients
- 30 chicken wing sections
- 1 12-ounce can mango nectar
- ¼ cup brown sugar packed
- 6 habanero peppers stems removed
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
- ½ cup unsalted butter
- 3 cloves garlic minced
- 2 tablespoons honey
- 1 cup cornstarch
- 2 cups vegetable oil for frying
Instructions
Prepare the Chicken Wings
- Rinse the chicken wings thoroughly under cold water. Pat dry with paper towels to remove excess moisture. Arrange the wings on a baking sheet in a single layer, cover with plastic wrap, and refrigerate while preparing the sauce.
Prepare the Mango Habanero Sauce
- In a food processor, combine the mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha sauce, and rice vinegar. Blend until smooth, noting that some habanero seeds may remain visible. Exercise caution when removing the lid due to the strong pepper fumes.
- In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, approximately 30 seconds. Immediately pour in the mango habanero mixture. Bring the contents to a simmer over medium heat, stirring frequently. Reduce the heat to medium-low and add the honey. Simmer gently, stirring often, until the mixture reduces by approximately 75% and thickens into a glaze. This process typically requires 45 minutes to 1 hour.
Prepare for Frying
- Preheat the oven to 200°F (95°C). Place a rimmed baking sheet inside to keep cooked wings warm.
- Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
- Place the cornstarch in a large resealable plastic bag.
- Remove the wings from the refrigerator. Working in small batches, place the wings into the bag of cornstarch and shake to coat evenly. Arrange the coated wings on a clean plate.
Fry the Chicken Wings
- Fry the wings in batches of 5-6 at a time. Cook each batch in the hot oil for approximately 8 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels. Transfer the cooked wings to the preheated oven to keep warm while frying the remaining wings.
Coat with Sauce and Serve
- Place the cooked wings in a large mixing bowl. Gradually add the warm mango habanero glaze, tossing gently to coat the wings evenly. Continue adding glaze until the wings are coated to your preference.
- Serve immediately.
Notes
- Substitute gluten-free soy sauce (tamari is a suitable alternative).
- Verify the cornstarch is labeled gluten-free to avoid cross-contamination.
- Confirm the Sriracha sauce used is gluten-free by checking the manufacturer's label.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
