If you love hot spicy foods then you’ll love this recipe for these spicy mango chilli chicken wings. These wings are inspired by mango and habaneros wings but uses scotch bonnet instead. The wings are spicy, sweet and they make the perfect appetiser.
These spicy mango chicken wings are only for those that can handle extreme heat as they are super-hot and spicy. I personally love extremely hot foods and these wings are no exception. You can serve these wings for dinner with a side or as a starter. You can even serve them as a party food for sharing.
For these spicy mango wings, you can use any type of mangoes including, fresh, frozen or tinned and they all work very well. I use tinned mangoes as they are always soft and very sweet. The chilli component of this recipe uses scotch bonnets and the reason for this is because habaneros are not easy to get in the UK. Through research, I have found out that habaneros and scotch bonnets are very similar in taste as they both have a fruity flavour but habaneros are slightly hotter.
Reducing the Mangoes
For this mango chilli chicken recipe, it is imperative to reduce the mango to give the chicken the best flavour. To reduce the mango, you simply blend it then add it to a saucepan and heat until the water evaporates. This thickens the blended mango and also intensifies the fruity flavour in the sauce.
Ingredients for Mango Chilli Chicken Wings
For the full list of ingredients and measurements, scroll to the recipe card below.
Chicken ingredients
- Chicken - use raw chicken wings cut at the joint.
- Seasonings – salt, black pepper, onion powder, garlic powder and paprika.
- Oil - use any neutral flavoured oil.
Sauce Ingredients
- Mangoes – you can use fresh, tinned or frozen. If using fresh, they should be very ripe.
- Chillies – I use scotch bonnets as habaneros are not readily available in the UK and they are very similar to each other.
- White wine vinegar – you can use apple cider vinegar instead if you prefer.
- Lime juice – squeezed from a fresh lime.
- Honey – I use clear honey.
- Parsley - to garnish.
How to Make Mango Chilli Chicken Wings
Make the Chicken
Season the chicken
Dry the chicken wings with paper towels then add them to a large bowl. Season them with salt, black pepper, onion powder, garlic powder and paprika then pour in the oil and mix well to coat all the chicken.
Refrigerate
Cover the bowl and refrigerate the chicken for a minimum of 1 hour.
Bake
Preheat the oven to 220oC and line a baking tray with a grill rack. Arrange the chicken wings on the rack then bake in the oven for around 40 minutes flipping them halfway through.
Make the Sauce
Blend the ingredients
Add the chopped mangoes and scotch bonnets to a blender then blitz to a puree.
Thicken the sauce in a pan
Pour the mango sauce into a saucepan with the wine vinegar, lime juice and honey then place the saucepan on a medium heat. Heat while stirring for 10 minutes to allow the sauce to thicken.
Combine the chicken with the sauce
Add the cooked chicken wings to a bowl then pour the sauce onto the wings and mix so the sauce coat all the wings.
Return the chicken to the oven
Line a tray with baking paper and add the chicken wings to it. Place the wings back in the oven for 10 - 15 minutes. Allow to cool for 10 minutes, garnish with parsley then serve.
Recipe Tips
- This mango chicken recipe is very spicy. If you want to reduce the spice then use 1 chilli.
- If you want to reduce the spiciness further, then remove the centre of the chillies which includes the seeds. Ideally, use plastic gloves to do this as scotch bonnet peppers are very hot.
Storage
You can store any leftover chicken wings in the fridge for up to 3 days.
Nutrition
Nutrition based on 1 serving - Calories: 445kcal | Fat: 26.8g | Saturates: 0.6g | Carbs: 15.9g | Sugar: 14.8g | Fibre: 1.5g | Protein: 30.2g | Salt: 0.85g.
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Mango Chilli Chicken Wings
Ingredients
For the chicken
- 1kg chicken wings halve into drums and flats
- 1 teaspoon salt optional
- ½ teaspoon black pepper
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon paprika
- 2 tablespoon sunflower oil
For the Sauce
- 300g mangos weighed without skin or stone. fresh, canned or frozen
- 1 - 3 scotch bonnet chillies or habaneros
- 1 tablespoon white wine vinegar
- 1 lime squeezed
- 3 tablespoon clear honey optional
For the Garnish
- 2 teaspoon parsley chopped
Instructions
- Pat the chicken wings dry with paper towels then add them to a large bowl and season with the salt, black pepper, onion powder, garlic powder and paprika. Pour in the oil and mix the seasonings and oil into the chicken until fully coated. Cover the bowl with clingfilm and refrigerate for 1 hour or overnight.
- Preheat the oven to gas mark 7/425oF/220oC/200oC fan then line a baking tray with a grill rack. Arrange the chicken wings on the rack with space between each wing then bake in the oven for around 40 minutes flipping them halfway through.
- While the chicken is in the oven, make the spicy mango sauce. To a blender, add the chopped mangoes and scotch bonnets then blend to a puree.
- Pour the mango sauce into a saucepan then place the saucepan on a medium heat to reduce the sauce. Mix in the wine vinegar, lime juice and honey then allow the sauce to simmer while regularly stirring until the sauce thickens and most of the water has evaporated. This will take around 10 minutes.
- Remove the chicken wings from the oven and add them to a bowl. Pour the sauce onto the wings and mix so the sauce covers all the wings.
- Line the baking tray with baking paper then add the wings to the tray and return the wings to the oven for 10 - 15 minutes or until the sauce starts to caramelise on the chicken.
- Allow to cool for 10 minutes then garnish with parsley if using and serve.
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