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Mango Habanero Glazed Chicken wings

Mango Habanero Glazed Chicken Wings

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine American, Caribbean
Servings 4

Equipment

  • Baking sheet with wire rack Crucial for airflow and crispiness; elevates wings so they roast evenly. If you don’t have a wire rack, you can place the wings directly on a greased sheet but flip halfway and expect slightly less crispiness.
  • Blender or food processor Needed to puree the mango habanero sauce until smooth.
  • Mixing bowls One large for tossing the wings, and a small one for seasoning.
  • Tongs or a spatula For flipping and coating the wings.
  • saucepan To simmer and reduce the glaze into a thick, sticky sauce.

Ingredients
  

For the wings

  • 2 lbs chicken wings split at joints, tips removed – or substitute with boneless chicken breast cut into wing-sized chunks
  • 1 tablespoon baking powder aluminum-free, for crispiness
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil

For the mango habanero glaze

  • 1 large ripe mango peeled and chopped (or ¾ cup frozen mango chunks, thawed)
  • 1-2 habanero peppers seeded (use 1 for moderate heat, 2 for spicy)
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 1 clove garlic
  • ½ teaspoon ground ginger optional, for depth

Instructions
 

Prep the Wings

  1. Preheat your oven to 425°F (218°C). Line a baking sheet with foil and place a wire rack on top. Spray or oil the rack lightly to prevent sticking.
  2. In a large mixing bowl, combine the wings with baking powder, salt, pepper, garlic powder, smoked paprika, and olive oil. Toss to coat thoroughly. The baking powder may seem unusual, but it’s the secret weapon in this crispy wings recipe—it helps dry the skin, giving you that satisfying crunch even when you bake.
  3. Arrange the wings on the wire rack in a single layer, spacing them out so the hot air can circulate.

Bake the Wings

  1. Slide the baking sheet into the oven and roast the wings for 45 minutes, flipping them halfway through. They’ll emerge deeply golden and crisp—proof that chicken wings in the oven crispy can rival any fried version.
  2. For boneless wings, the bake time is reduced. Use the same seasoning and technique but roast for 25-30 minutes, flipping halfway, until the chicken pieces are cooked through and golden.

Make the Mango Habanero Glaze

  1. While the wings are roasting, it’s time to make the star of this dish: the mango habanero glaze.
  2. In a blender or food processor, combine mango, habanero, garlic, honey, lime juice, vinegar, soy sauce, salt, and ginger if using. Blend until completely smooth.
  3. Pour the mixture into a small saucepan over medium heat. Bring it to a gentle simmer and cook for about 8-10 minutes, stirring occasionally, until it reduces slightly and thickens to a glaze-like consistency. Be careful not to boil it too rapidly—low and slow helps mellow the habanero heat and deepen the mango sweetness.

Toss and Serve

  1. Once the wings are crisp and cooked through, remove them from the oven. Let them rest for 2-3 minutes. Then transfer to a clean mixing bowl and pour the mango habanero glaze over the top. Toss until each wing is beautifully coated.
  2. Serve immediately for the best texture and taste.