Here’s my go-to recipe for mango habanero wings, with a perfect balance of sweet tropical mango and spicy habanero peppers, all coated on crispy, golden-brown chicken wings.
These wings have become a regular at our game day gatherings, and I always make a double batch because they disappear so quickly. Nothing beats watching everyone’s faces light up when they taste that sweet-heat combo for the first time, right?
Why You’ll Love These Mango Habanero Wings
- Perfect balance of flavors – The sweet tropical mango and honey perfectly balance the fiery kick from the habaneros, while the crispy coating adds amazing texture.
- Customizable heat level – You can easily adjust the number of habaneros to make these wings as mild or as spicy as you like – perfect for serving guests with different spice preferences.
- Restaurant-quality results – The double coating method with flour and cornstarch creates that perfectly crispy exterior you usually only get at wing restaurants.
- Great for gatherings – These wings are perfect for game day, parties, or any gathering where you want to impress your guests with something more exciting than plain buffalo wings.
What Kind of Chicken Wings Should I Use?
For this recipe, you’ll want to look for either whole wings or wings that are already split into flats and drumettes – both options work great, though split wings are easier to work with and eat. Fresh wings typically give the best results, but if you’re using frozen ones, just make sure they’re completely thawed and patted dry before cooking. When shopping, try to pick wings that are roughly the same size so they’ll cook evenly. If you’re buying whole wings and planning to split them yourself, look for ones that are plump and have a pinkish color without any dark spots or excessive fat.
Options for Substitutions
This spicy-sweet wing recipe has room for some smart swaps if you need them:
- Chicken wings: While whole wings are traditional, you can use chicken drumettes or even boneless chicken chunks cut into bite-sized pieces. Just adjust cooking time accordingly – boneless pieces will cook faster.
- Scotch bonnet/habanero peppers: These peppers bring serious heat! You can use jalapeños for milder heat, or ghost peppers if you’re brave. For a much milder version, try red fresno peppers. You can also use hot sauce instead – start with 2-3 tablespoons.
- Mango: Fresh mango is best, but you can use frozen mango chunks (thawed) or even mango puree (about 1 cup). In a pinch, peaches or pineapple can work too, though the flavor profile will change slightly.
- Sazon seasoning: If you can’t find Sazon, mix equal parts garlic powder, ground coriander, and ground cumin (about 1/3 teaspoon each).
- Cornstarch: You can replace cornstarch with potato starch or just use all flour instead. The coating might be slightly less crispy, but it’ll still taste great.
- Honey: Agave nectar, maple syrup, or brown sugar (use 1/2 cup) can replace honey. Each will bring its own subtle flavor to the sauce.
Watch Out for These Mistakes While Cooking
The biggest challenge when making mango habanero wings is getting that perfect crispy exterior – avoid the common mistake of overcrowding your frying pan or air fryer, as wings need space to crisp up properly. When handling habanero peppers, always wear gloves and avoid touching your face, as these peppers pack serious heat that can cause burning sensations on your skin and extreme discomfort if they get in your eyes. For the sauce, don’t rush the cooking process – let it simmer until the mango breaks down completely and melds with the other ingredients, usually about 15-20 minutes, to achieve the right consistency and flavor balance. A helpful tip is to start with less habanero and taste as you go, since you can always add more heat but you can’t take it away once it’s too spicy. For extra crispiness, pat your wings completely dry before coating them in the flour mixture, and if you’re frying them, maintain a steady oil temperature of 350-375°F throughout the cooking process.
What to Serve With Mango Habanero Wings?
These sweet and spicy wings definitely need some cooling sides to balance out their heat! A classic creamy coleslaw or a blue cheese dip with celery and carrot sticks helps tame the fire while adding a nice crunch to your meal. For a more filling spread, try serving these wings with some crispy french fries or sweet potato wedges – the sweetness of the potatoes pairs really well with the mango in the sauce. If you’re hosting a party, round out the spread with some ranch dressing on the side and maybe even a bowl of mac and cheese to help cool things down when the habanero kicks in!
Storage Instructions
Keep Fresh: These spicy wings will stay good in an airtight container in the fridge for up to 4 days. I recommend storing the mango habanero sauce separately from any leftover wings to keep them from getting too soggy – this way you can crisp them up again when reheating!
Freeze: If you want to freeze these wings, it’s best to do so before adding the sauce. Place the cooked wings on a baking sheet, freeze until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. The sauce can be frozen separately in an airtight container for up to 1 month.
Reheat: To get your wings crispy again, pop them in the oven at 375°F for about 10-15 minutes, or use an air fryer for 5-7 minutes. Once they’re hot and crispy, toss them in the reheated sauce. The microwave works too, but the wings won’t be as crispy.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5000-5500
- Protein: 300-320 g
- Fat: 250-270 g
- Carbohydrates: 450-480 g
Ingredients
- 4 pounds chicken wings
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 large egg
- 3 cups all-purpose flour
- 3/4 cup cornstarch
- 4 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon sazon seasoning
- 1 whole mango, sliced
- 4 tablespoons butter, melted
- 2/3 cup honey
- 1 cup barbecue sauce
- 1/4 cup sweet chili sauce
- 1-2 scotch bonnet peppers or habanero peppers (add more for greater heat)
Step 1: Season and Prepare Chicken Wings
Start by seasoning your chicken wings with a mixture of spices and a beaten egg.
Make sure to coat each wing evenly.
Allow the wings to rest for 10 minutes so the flavors can permeate the chicken.
Step 2: Prepare the Coating Mix
While the chicken is resting, mix together a combination of flour, cornstarch, and additional spices in a separate bowl.
This dry mixture will serve as the crispy coating for the wings.
Step 3: Preheat Oil and Coat Wings
Preheat your frying oil to 350 degrees Fahrenheit.
Once the oil is ready, coat each chicken wing in the flour and cornstarch mixture, ensuring they are well covered.
Shake off any excess coating.
Let the coated wings rest again for 10 minutes before frying to let the batter adhere properly.
Step 4: Fry the Wings
Carefully place the coated wings into the hot oil.
Fry them for 10-15 minutes or until they turn a beautiful golden brown color and are fully cooked.
Remember to work in batches if needed, so the oil temperature doesn’t drop too much.
Step 5: Prepare the Wing Sauce
While the wings are frying, prepare the sauce by blending together mango, melted butter, a bit of pepper, and honey in a saucepan.
Simmer the mixture over low heat.
Gradually add in your favorite BBQ sauce and sweet chili sauce, stirring continuously until well combined and heated through.
Step 6: Toss Wings in Sauce and Serve
Once the wings are fried to perfection, remove them from the oil and let them drain briefly on paper towels.
While they’re still hot, toss the wings in the prepared mango and chili sauce until they’re evenly coated.
Serve immediately and enjoy your delicious, flavorful chicken wings!
