Mango Pineapple Habanero Wings

Mango Pineapple Habanero Chicken Wings

Mango Pineapple Habanero Wings

With a handful of ingredients and spices, these Mango Pineapple Habanero Chicken Wings will steal the show at your next get-together. They are crispy, sweet and spicy chicken wings!

Mango Pineapple Habanero Chicken Wings
Mango Pineapple Habanero Chicken Wings

These wings are dangerously good, sweet and spicy too! They’re a perfect game day item, or just for a fun weeknight dinner or your next party. They make a great appetizer or main course for any wing lover, so whip them up for your next Super Bowl party or any get-together.

Since these wings are refined sugar free, they’re also low carb and naturally gluten-free! Fruity mango, pineapple and hot habaneros make for some delicious spicy chicken wings!

The Ingredients You Need

You can find the full quantities in the recipe card.

  • Chicken wings – You can use split or you can leave them whole. The choice is totally up to you!
  • Baking powder – We always use baking powder to make the skin crispy without using any oil. You need about 1 teaspoon per pound of wings.
  • Seasonings – Season up the wings really well before you add the mango sauce, trust us! We use some salt, black pepper, garlic powder, onion powder, smoked paprika and optional cayenne and red pepper flakes for extra heat!
  • Mango – Fresh or frozen will work for this.
  • Habanero peppers – Now, these are HOT. Every person is different with their spice tolerance, so our advice is to start with less and/or remove the seeds and then add more to fit your preferences.
  • Garlic & onion – Rounds out the sweet and spicy flavor of the wing sauce.
  • Lime juice – To add great flavor and acidity.
  • Apple cider vinegar – For acidity.
  • Unsalted Butter– Give that buttery taste to it
  • Brown sugar replacement – You could also use regular brown sugar if you prefer.
  • Xanthan gum or Cornstarch – This is optional to help thicken the sauce. Add as needed, and remember that a little goes a long way.
  • Garnish with: cilantro and limes, and serve with ranch or blue cheese and extra sauce.

How to make the sauce

  1. Use the blender and add cut up mangos, crushed pineapple, juice of a lime, minced garlic cloves, cilantro, water and all the peppers (washed, deseeded and cut up)
  2. Blend until completely smooth and then pour into a saucepan and turn heat to low. Leave and allow to come to a slow simmer.
  3. When simmering add the vinegar, butter, brown sugar, salt, pepper and paprika to taste. Stir and leave on low for another 20 minutes or until color has darkened slightly and it tastes amazing.
  4. Pour in the cornstarch and water to thicken the sauce (or sprinkle the xanthan gum)
  5. Turn off heat and set aside
Mango Habanero
Mango Habanero

How to bake the 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!

  • Preheat your oven to 425°F. Dry your chicken wings off very well with paper towels to get rid of extra moisture. Coat the wings with seasoning mixture, toss. Then, add the baking powder to ensure all of the chicken is covered. Place the wings skin side down on the parchment lined baking sheet to help crisp up the skin. Cook for 50 minutes, flipping halfway thru. 
  • Meanwhile, while the wings are baking, prepare the sauce. In a food processor or blender, blend all of all the sauce ingredients together to puree.
  • Then, add the pureed sauce to a sauce pan and simmer for about 20 minutes to thicken it. Slowly add xanthan gum or cornstarch to thicken further if desired. 
  • After the wings have finished baking, remove from the oven and coat in the sauce. Bake for 10 minutes at 450°F, then broil on high for an additional 2-3 minutes on high to get the wings nice and crispy. Garnish with limes and cilantro, and enjoy!
  • Store in the fridge in an airtight container for up to 5 days.

Tips:

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!

Substitutions/Options:

  • You can use honey instead of brown sugar
  • You can fry or use the air fryer to cook the wings
  • Less spice- decrease the amount of habanero in the recipe and add more sweet red peppers
  • More heat- add cayenne pepper and red pepper flakes
  • If you don’t have cornstarch or xanthan gum, replace with potato starch, arrowroot flour, tapioca flour or rice flour. They all need 1/4 cup cold water for it to activate in the heat.

Mango Pineapple Habanero Wings

Recipe by Lucy ChesnaCourse: Main, Sides, Appetizers, SnacksCuisine: American
Servings

20-25

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

300

kcal
Total time

1

hour 

20

minutes

These spicy wings are not for the faint hearted! Super fruity but super spicy wings – finger licking good!

Ingredients

  • The Sauce
  • 4 habanero peppers, remove stems and seeds

  • 2 red peppers, remove stem and seeds

  • 1 green pepper, remove stem and seeds

  • 1 small onion, cut up

  • 3 ripe mangoes

  • 1/2 cup crushed pineapple

  • 1/2 cup substitute sugar

  • ½ cup water

  • ¼ cup white distilled vinegar

  • 3 cloves garlic, minced

  • ¼ tsp paprika

  • 1/4 cup fresh cilantro, cut up

  • 1 lime, squeeze the juice

  • 1 tsp salt

  • 2 tsp cornstarch or + ¼ cup cold water OR xanthan gum

  • Chicken Wings
  • 20-25 chicken wings flat and drum

  • 2 tbsp baking powder

  • ¼ tsp garlic powder

  • ¼ tsp cayenne pepper (optional)

  • ¼ tsp paprika

  • ¼ tsp pepper

  • ¼ tsp salt

Directions

  • How to make the sauce
  • How to make the sauce
  • Use the blender and add cut up mangos, crushed pineapple, juice of a lime, minced garlic cloves, cilantro, water and all the peppers (washed, deseeded and cut up)
  • Blend until completely smooth and then pour into a saucepan and turn heat to low.
  • Leave and allow to come to a slow simmer.
  • When simmering add the vinegar, butter, brown sugar, salt, pepper and paprika to taste.
  • Stir and leave on low for another 20 minutes or until color has darkened slightly and it tastes amazing.
  • Pour in the cornstarch and water to thicken the sauce (or sprinkle the xanthan gum)
  • Turn off heat and set aside
  • How to bake the wings
  • Preheat your oven to 425°F.
  • Dry your chicken wings off very well with paper towels to get rid of extra moisture. 
  • Coat the wings with seasoning mixture, toss.
  • Add the baking powder to ensure all of the chicken is covered.
  • Place the wings skin side down on the parchment lined baking sheet to help crisp up the skin. Cook for 50 minutes, flipping halfway thru. 
  • After the wings have finished baking, remove from the oven and coat in the sauce.
  • Bake for 10 minutes at 450°F, then broil on high for an additional 2-3 minutes on high to get the wings nice and crispy. 
  • Garnish with limes and cilantro, and enjoy

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