Recipes Appetizers and Snacks Meat and Poultry Chicken Mango Habanero Chicken Wings 4.6 (24) 21 Reviews 5 Photos I love to get mango-habanero wings at restaurants, so I set out to create my own recipe. After trying many online recipes, I combined different ideas and came up with this one. It's always a hit when I make it, and everyone asks me for the recipe. Coating the wings in cornstarch absorbs extra moisture and forms a very thin, crispy crust. It's not a heavy breading; it just adds a bit of crunch. Submitted by Jeff Reddy Updated on July 17, 2024 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 30 mins Cook Time: 1 hr 55 mins Total Time: 2 hrs 25 mins Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 30 chicken wing sections 1 (12 ounce) can mango nectar ¼ cup brown sugar 6 habanero peppers, stemmed 2 tablespoons soy sauce 1 tablespoon Sriracha sauce 1 tablespoon rice vinegar ½ cup butter 3 cloves garlic, minced 2 tablespoons honey 1 cup cornstarch 2 cups vegetable oil for frying Directions Rinse chicken wings and pat dry with paper towels. Place onto a baking sheet, cover, and refrigerate until sauce is finished. Purée mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha, and vinegar in a food processor (habanero seeds will still be visible). Remove the food processor lid carefully as the pepper fumes can be strong. Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Immediately add mango-habanero mixture and bring to a simmer, stirring frequently. Reduce the heat to medium-low and stir in honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. While the sauce is cooking, place a rimmed baking sheet in the oven and preheat to 200 degrees F (95 degrees C). Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Place cornstarch in a resealable plastic bag. Remove wings from the refrigerator and toss in small batches in cornstarch to lightly coat. Place in a single layer onto a plate. Fry 5 to 6 wings at a time in hot oil until golden brown and crispy, about 8 minutes. Drain on paper towels, then place on the baking sheet in the preheated oven to keep warm while you fry remaining batches. Remove wings from the oven and place into a large bowl. Pour 1/2 of the hot sauce over top and mix to coat. Continue adding sauce until wings are coated to your liking. Cook’s Note These wings are hot and might not be suitable for everyone, especially kids, so you may want to label them with a warning. Editor's Note: Nutrition data for this recipe includes the full amount of breading ingredients and sauce. The actual amount of breading and sauce consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 450 Calories 29g Fat 29g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 450 % Daily Value * Total Fat 29g 37% Saturated Fat 11g 53% Cholesterol 80mg 27% Sodium 367mg 16% Total Carbohydrate 29g 10% Dietary Fiber 1g 3% Total Sugars 14g Protein 19g 37% Vitamin C 5mg 5% Calcium 23mg 2% Iron 1mg 7% Potassium 177mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.