If you love hot spicy foods then you’ll love 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 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 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 they are very similar in taste as they both have a fruity flavour but habaneros are hotter.
Reducing the Mangoes
For this recipe, it is imperative to reduce the mango sauce to get the best flavour. To reduce fruit, you simply add blended fruit to a saucepan and heat until the water evaporates. This thickens the sauce and also intensifies the fruity flavours in the sauce.
Ingredients for Mango Chilli Chicken Wings
- Chicken wings – I use free range chicken wings to avoid them being too fatty.
- Seasonings – salt, black pepper, onion powder, garlic powder and paprika.
- Mangoes – you can use fresh, tinned or frozen. If using fresh, they should be very ripe.
- Chillies – I use scotch bonnets as habaneros are harder to get in the UK. They are very similar.
- 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
1. Pat the chicken wings dry, 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.
2. Preheat the oven to gas mark 7/425oF/220oC then line a baking tray with parchment paper or lightly greased foil then spread the chicken wings out on the tray. Bake in the oven for around 40 minutes flipping them halfway through.
3. 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. Allow to simmer until the sauce thickens and most of the water has evaporated. This will take around 10 minutes. Once the sauce has reduced, set aside.
4. 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. If you wish, replace the parchment paper or foil on the baking tray then add the wings back onto the baking tray. 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 the wings are ready to serve.
Recipe Tips
- This 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.
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.
Storage
You can store any leftover chicken wings in the fridge for up to 3 days.
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Mango Chilli Chicken Wings
Ingredients
- 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, 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 then line a baking tray with parchment paper or lightly greased foil then spread the chicken wings out on the tray. 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. Allow to simmer until the sauce thickens and most of the water has evaporated. This will take around 10 minutes. Once the sauce has reduced, set aside.
- 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. If you wish, replace the parchment paper or foil on the baking tray then add the wings back onto the baking tray. 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 the wings are ready to serve.
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