Chicken Wings Mango Habanero - 10 Recipe

Prep wings

Pat the 10 chicken wings dry with paper towels. If not already split, separate into drumettes and flats and discard wing tips or save for stock.

Season & coat

In a large bowl, combine 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbs aluminum-free baking powder. Add 1 tbs vegetable oil and toss until wings are evenly coated. The baking powder helps make the skin crisp when roasted or air-fried.

Rest

Place wings on a wire rack set over a sheet pan and refrigerate, uncovered, for at least 30 minutes (up to 2 hours) to dry the skin. If short on time, proceed after 10 minutes.

Cook wings

Oven method: Preheat oven to 220°C (425°F). Arrange wings in a single layer on a rack-lined baking sheet. Roast for 35–45 minutes, turning once halfway, until skin is deep golden brown and internal temperature reaches 74°C (165°F). Air-fryer method: Preheat air fryer to 200°C (400°F) and cook in batches for 20–25 minutes, shaking halfway, until crisp and cooked through.

Prepare sauce base

While the wings cook (or during the resting period), add 1 cup diced ripe mango, 1 habanero pepper (stem removed; remove seeds to reduce heat if desired), 2 tbs honey, 1 tbs apple cider vinegar, 1 tbs tomato paste, 1 tsp soy sauce, 2 tbs fresh lime juice, 2 cloves minced garlic, and 1 tsp grated fresh ginger to a blender or food processor.

Blend

Blend until smooth. If the puree is very thick, add up to 2 tbs water to reach a pourable but still viscous consistency.

Simmer & finish

Transfer the mango-habanero purée to a small saucepan. Add 2 tbs unsalted butter and 1 tsp salt. Bring to a gentle simmer over medium-low heat, stirring frequently, and cook for 4–6 minutes to marry flavors and slightly thicken. Taste and adjust seasoning: add more honey for sweetness, lime for brightness, or remove from heat if the heat level is sufficient.

Toss wings in sauce

When wings are fully cooked and crisp, place them in a large mixing bowl. Pour the warm mango-habanero sauce over the wings and toss gently until evenly coated. Reserve a little sauce for serving if desired.

Plate & garnish

Transfer coated wings to a serving platter. Sprinkle 2 tbs chopped fresh cilantro and 1 tsp sesame seeds (optional) over the wings. Serve immediately with lime wedges on the side for squeezing.