Dulce Mango Wings Recipe

Pat the chicken wings dry with paper towels. This helps them crisp.

In a large bowl, combine kosher salt, black pepper, garlic powder, and baking powder. Toss wings with the mixture until evenly coated. Let rest 15 minutes at room temperature or refrigerate up to 2 hours for better seasoning.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with neutral oil to prevent sticking.

Arrange wings in a single layer on the rack, leaving small gaps between pieces for airflow. Roast for 35–45 minutes, turning once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If using a deep fryer, heat oil to 375°F (190°C) and fry wings in batches 6–8 minutes until crisp and cooked through; drain on paper towels.

While wings roast, prepare the mango glaze. If using fresh mangoes, peel and pit 1–2 ripe mangoes and puree in a blender until smooth to make 1 cup. If canned, strain any excess syrup.

In a medium saucepan over medium heat, combine mango puree, brown sugar, honey, soy sauce, rice vinegar, and lime juice. Stir to combine and bring to a gentle simmer.

Add grated ginger, minced garlic, and red pepper flakes. Let the mixture simmer uncovered, stirring occasionally, for 6–8 minutes to concentrate flavors and slightly thicken.

In a small bowl, whisk cornstarch with cold water until smooth to make a slurry. Stir the slurry into the simmering mango sauce and cook 1–2 minutes until the glaze thickens to a glossy coating consistency.

Remove glaze from heat and whisk in the unsalted butter until melted and incorporated. Taste and season with sea salt and black pepper; adjust lime or sugar to balance sweetness and acidity.

Place the roasted (or fried) wings in a large mixing bowl while hot. Pour about two-thirds of the warm mango glaze over the wings.

Toss gently but quickly to evenly coat each wing with the glaze. Reserve remaining glaze for serving or additional basting.

Transfer glazed wings to a serving platter. Sprinkle chopped cilantro and toasted sesame seeds over the top.

Serve immediately with lime wedges on the side for squeezing. Offer extra glaze on the side for dipping.