Baked Mango Habanero Chicken Wings With Sticky Glaze

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 2.5 lb / 1.1 kg wings)
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2.5 lb (1.1 kg) chicken wings, split, tips removed
• 1 tbsp aluminum-free baking powder
• 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder
• 1/2 tsp smoked paprika, 1/4 tsp black pepper
• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 1 cup diced ripe mango (fresh or thawed frozen)
• 2 habanero peppers, seeded and minced (use 1 for milder heat)
• 1/3 cup honey
• 1/4 cup orange or pineapple juice
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 2 tbsp apple cider or rice vinegar
• 2 cloves garlic, minced; 1 tsp grated fresh ginger
• Optional: 1 tbsp butter, 1–2 tsp cornstarch + 2 tsp water
• Optional garnish: chopped cilantro, lime wedges, sliced green onion

Do This

• 1. Heat oven to 425°F (220°C). Pat wings very dry with paper towels.
• 2. Toss wings with baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and oil until evenly coated.
• 3. Arrange wings on a wire rack over a foil-lined sheet pan. Bake 20–22 minutes, then flip and bake another 20–23 minutes, until crispy and golden.
• 4. While wings bake, blend mango, habanero, juice, garlic, and ginger until smooth. Simmer with honey, soy sauce, vinegar, and lime juice for 8–10 minutes until slightly thick and glossy (add cornstarch slurry if you want it thicker).
• 5. Transfer hot wings to a large bowl, pour warm mango-habanero glaze over them, and toss until every wing is well coated.
• 6. Optional: Return glazed wings to the pan and bake 5 minutes to “set” the glaze. Garnish with cilantro, green onion, and lime wedges. Serve hot.

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Why You’ll Love This Recipe

• A bold balance of sweet mango, bright citrus, and fiery habanero that hits every taste bud at once.
• Oven-baked wings turn out wonderfully crispy without the mess of deep frying.
• The sticky glaze clings to every nook and cranny, making finger-licking practically mandatory.
• Easy to customize: make it milder, hotter, smokier, or even grill the wings instead of baking.

Grocery List

• Produce: Mango (fresh or frozen), habanero peppers, garlic, fresh ginger, limes, optional cilantro, optional green onions
• Dairy: Unsalted butter (optional, for a richer glaze)
• Pantry: Chicken wings, aluminum-free baking powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, neutral oil, honey, soy sauce, apple cider or rice vinegar, orange or pineapple juice, cornstarch (optional)

Full Ingredients

For the Crispy Baked Wings

• 2.5 lb (1.1 kg) chicken wings, split into drumettes and flats, tips removed
• 1 tbsp aluminum-free baking powder
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1 tbsp neutral oil (such as canola, avocado, or vegetable oil)

For the Mango-Habanero Glaze

• 1 cup diced ripe mango (about 1 large mango, or 140 g; fresh or thawed frozen)
• 2 habanero peppers, stems removed, seeded, and minced
  • Use 1 pepper for medium heat, 2 for hot, or leave some seeds in for extra fire.
• 1/4 cup orange juice or pineapple juice
• 2 tbsp freshly squeezed lime juice
• 1/3 cup honey
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar or unseasoned rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp kosher salt (or to taste)
• Optional but lovely:
  • 1 tbsp unsalted butter (stirred in at the end for shine and richness)
  • 1–2 tsp cornstarch mixed with 2 tsp cold water (only if you want a very thick, clingy glaze)

For Serving and Garnish (Optional but Recommended)

• 2–3 tbsp chopped fresh cilantro
• 2 green onions, thinly sliced
• Lime wedges, for squeezing over just before eating

Step-by-Step Instructions

Step 1: Prep the Wings and Pan

Line a large rimmed baking sheet with aluminum foil for easy cleanup. Set a wire rack on top of the sheet pan and lightly oil the rack or spray it with nonstick spray. This rack allows hot air to circulate around the wings so they crisp up instead of steaming.

Preheat your oven to 425°F (220°C). Pat the chicken wings very dry with paper towels. Removing surface moisture is key to getting a crackly, crispy skin in the oven.

Step 2: Season the Wings for Maximum Crispiness

In a large bowl, combine the baking powder, kosher salt, garlic powder, onion powder, smoked paprika, and black pepper. Stir to mix well. The baking powder raises the pH of the skin and helps it brown and crisp in the oven.

Add the dried wings to the bowl, drizzle with the neutral oil, and toss thoroughly until every piece is evenly coated in the seasoning mixture. Take an extra minute here to really work the coating onto all sides of each wing.

Step 3: Arrange and Bake the Wings

Spread the seasoned wings out on the prepared wire rack in a single layer, leaving a little space between each piece so the hot air can move freely.

Place the pan on the middle rack of the preheated oven and bake for 20–22 minutes. Carefully remove the pan, flip each wing using tongs, and return the pan to the oven. Bake for another 20–23 minutes, until the wings are deep golden brown, crispy, and the internal temperature reaches at least 165°F (74°C).

If you like extra charred edges, you can broil the wings for an additional 2–3 minutes, watching very closely so they do not burn.

Step 4: Blend the Mango-Habanero Base

While the wings are baking, start the glaze. Handle habaneros carefully: wear disposable gloves if possible, avoid touching your face, and wash your hands and cutting board thoroughly afterward.

Add the diced mango, minced habanero peppers, orange or pineapple juice, minced garlic, and grated ginger to a blender or food processor. Blend until completely smooth, scraping down the sides as needed. You should have a thick, bright orange puree.

Step 5: Cook and Thicken the Glaze

Pour the mango-habanero puree into a small saucepan. Add the honey, soy sauce, vinegar, lime juice, and salt, and stir to combine. Set the pan over medium heat and bring the mixture to a gentle simmer.

Simmer for 8–10 minutes, stirring occasionally, until the glaze darkens slightly and thickens enough to coat the back of a spoon. If you prefer a very thick, sticky glaze, stir the cornstarch and water together in a small bowl to make a slurry, then whisk it into the simmering sauce and cook for another 1–2 minutes until glossy and syrupy.

Remove the pan from the heat. If using, stir in the butter until melted for extra shine and a silky texture. Taste carefully (it will be hot and spicy) and adjust: add more lime for brightness, honey for sweetness, or a pinch of salt if needed. Keep the glaze warm over the lowest heat or off the heat with a lid.

Step 6: Toss the Wings in the Sticky Glaze

Once the wings are fully cooked and crispy, transfer them immediately to a large, clean mixing bowl. While the wings are still hot, pour most of the warm mango-habanero glaze over them, reserving a few spoonfuls for drizzling at the end if you like.

Toss the wings gently but thoroughly until every piece is coated in the glossy, orange-gold glaze. The heat of the wings will help the sauce cling and set.

Step 7: Optional Second Bake, Garnish, and Serve

For an extra-sticky finish, return the glazed wings to the wire rack on the sheet pan and bake at 425°F (220°C) for an additional 5 minutes. This step lightly caramelizes the sugars in the glaze and helps it “set” onto the wings.

Transfer the finished wings to a serving platter. Drizzle with any remaining glaze. Sprinkle with chopped cilantro and sliced green onions, and serve with lime wedges on the side for squeezing over just before eating. Serve immediately while the wings are hot, crisp-edged, and sticky.

Pro Tips

• Dry wings = crispy wings. Take your time patting the wings dry before seasoning. Any surface moisture will steam instead of crisp.
• Use a wire rack if you can. Elevating the wings lets hot air circulate underneath, giving you a more even, restaurant-style crispness.
• Control the heat level. For milder wings, use just 1 habanero and remove all seeds and membranes. For hotter wings, use 2 peppers or leave some seeds in.
• Adjust the sweetness and tang. If the finished glaze is too spicy, stir in an extra tablespoon or two of honey. If it is too sweet, add more lime juice or a splash of vinegar.
• Do not overcrowd the pan. If your wings are packed tightly together, they will steam and stay soft. Use two pans if necessary.

Variations

• Grilled Mango-Habanero Wings: Instead of baking, grill the seasoned wings over medium-high heat (about 400°F / 205°C), turning every few minutes for 20–25 minutes until cooked through, then toss in the glaze.
• Milder Jalapeño-Mango Wings: Swap the habaneros for 1–2 jalapeños or a serrano. You will get the same fruity, tangy character with a gentler heat.
• Peach or Pineapple Twist: Replace some or all of the mango with diced peach or pineapple for a different fruit profile that still loves the spicy habanero kick.

Storage & Make-Ahead

Leftover wings can be cooled completely, then stored in an airtight container in the refrigerator for up to 3–4 days. Reheat on a wire rack over a baking sheet at 400°F (200°C) for about 10–12 minutes, or until hot and the skin re-crisps. For longer storage, you can freeze the baked, unglazed wings for up to 2 months, then thaw, reheat, and glaze just before serving.

The mango-habanero glaze can be prepared up to 5 days in advance and refrigerated in a jar or airtight container. Warm it gently in a saucepan or microwave before tossing with hot wings. If it thickens too much in the fridge, loosen with a tablespoon or two of water or juice while reheating.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): Calories: ~650 kcal; Protein: ~38 g; Fat: ~45 g; Carbohydrates: ~18 g; Sugar: ~14 g; Sodium: ~800 mg. These values are estimates and will vary based on the exact size of the wings, the amount of glaze consumed, and any substitutions you make.