Mango Habanero Chicken Wings

$- 2 pounds chicken wings - 1 ripe mango, peeled and diced - 2 habanero peppers, seeds removed and minced - 3 tablespoons honey - 2 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro for garnish To make these tasty wings, you need: - A blender for mixing the marinade - A large bowl or a resealable bag for marinating - A baking sheet lined with foil - A wire rack for even cooking - A brush for glazing the wings Each serving of Mango Habanero Chicken Wings offers: - Calories: About 350 - Protein: 25g - Carbohydrates: 12g - Fat: 22g - Fiber: 1g - Sugar: 8g These wings pack a flavorful punch while keeping a good balance of protein and carbs. Enjoying them can be a delightful treat without too much guilt! {{ingredient_image_1}} To make the mango habanero marinade, you need ripe mango and fresh habanero peppers. First, peel and dice the mango. Next, remove the seeds from the habanero peppers and mince them. In a blender, combine these with honey, soy sauce, lime juice, olive oil, garlic powder, onion powder, and a pinch of salt and pepper. Blend everything until it is smooth. This marinade is the key to a tasty flavor. Now, let’s get the chicken wings ready! Place your 2 pounds of chicken wings in a large bowl or a resealable plastic bag. Pour the mango habanero marinade over the wings. Make sure every wing is coated well! Cover the bowl or seal the bag tightly. Refrigerate for at least 1 hour or overnight. The longer they marinate, the more flavor they will have. When you’re ready to bake, preheat your oven to 425°F (220°C). Line a baking sheet with foil, and place a wire rack on top. This helps the wings cook evenly. Take the wings out of the marinade, letting any extra drip off. Arrange them on the wire rack. Bake for 25 to 30 minutes, flipping halfway through. They should be golden brown and crispy. In the last 5 minutes, brush the wings with any leftover marinade. This adds even more flavor. After baking, let them cool for a few minutes. Enjoy these wings with a sprinkle of fresh cilantro on top! To get the perfect mix of sweet and spicy, use fresh mango. The ripe mango gives a nice sweetness. Habanero peppers bring the heat. Start with one pepper if you're unsure. You can always add more heat later. Blend the mango and habanero well with honey and lime juice. This mix should taste vibrant and balanced. Cooking at 425°F (220°C) helps the wings get crispy. Bake them for 25-30 minutes. Flip them halfway for even cooking. If you want extra crispiness, use a wire rack. This allows air to flow around the wings. At the last five minutes, brush on more marinade for a tasty glaze. Serve the wings on a big platter. Add lime wedges for a zesty touch. Fresh cilantro is a great garnish to add color. You can also pair them with cooling dips like ranch or yogurt. They go well with crunchy veggies and crispy fries too. Enjoy the burst of flavor in every bite! Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the wings overnight. This allows the marinade to penetrate the meat, resulting in a more flavorful dish. Adjust the Heat Level: If you prefer a milder flavor, reduce the number of habanero peppers or remove the seeds. Conversely, add more for an extra kick! Ensure Even Cooking: Using a wire rack on your baking sheet helps air circulate around the wings, promoting even cooking and crispiness. Experiment with Garnishes: Fresh cilantro adds color, but consider adding sliced radishes or jalapeños for additional flavor and visual appeal. {{image_2}} You can change up the marinade to fit your tastes. Instead of using honey, try agave syrup for a lighter sweetness. If you want a tangier kick, swap out lime juice for lemon juice. For a richer flavor, add some teriyaki sauce along with the soy sauce. You can even mix in some pineapple for a fruity twist. These changes will still keep the wings tasty and fun! Chicken wings are great, but you can use other proteins too. Try boneless chicken thighs for a juicier bite. You can even use shrimp for a quick-cooking option. If you're feeling adventurous, marinate some tofu for a vegetarian twist. Just remember to adjust cooking times based on the protein you choose. Each option brings its own flavor and texture to the dish. You have options for cooking these wings. Grilling adds a smoky flavor that pairs well with the mango. Just make sure to preheat your grill. Cook the wings for about 12-15 minutes, flipping them often. Air frying is another quick way to get crispy wings. Set your air fryer to 400°F and cook for 20-25 minutes. Both methods give you tasty wings with that perfect crunch! After enjoying your Mango Habanero Chicken Wings, you may have some left. Start by letting the wings cool down. This helps prevent moisture from forming in your storage container. Place the wings in an airtight container. Use parchment paper between layers to keep them crispy. Store them in the refrigerator for the best taste. When you're ready to eat your wings again, reheating them properly is key. Preheat your oven to 350°F (175°C). Line a baking sheet with foil for easy cleanup. Place the wings on the sheet, making sure they are in one layer. Bake for about 10-15 minutes, flipping halfway. This keeps them crispy and tasty. You can also use an air fryer. Heat it to 350°F (175°C) and air fry for 5-7 minutes. In the fridge, Mango Habanero Chicken Wings last about 3-4 days. If you want them to last longer, freeze them. Place the cooled wings in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to eat them, just thaw in the fridge overnight before reheating. Yes, you can adjust the heat. To make them milder, use fewer habanero peppers. You can also remove the seeds, as they hold much of the heat. If you love spice, add more habaneros or even a dash of hot sauce. Remember, the mango helps balance out the heat, making each bite flavorful. Mango Habanero Chicken Wings go well with many sides. Here are a few ideas: - Coleslaw: The crunch and creaminess cool down the spice. - Cornbread: A sweet side complements the spicy wings. - Rice: A simple white or coconut rice soaks up the sauce well. - Guacamole: Creamy and fresh, it balances the heat nicely. Feel free to mix and match based on your taste! Absolutely! You can marinate the wings a day ahead. Just place them in the fridge after coating with the mango-habanero marinade. This allows the flavors to soak in. When you're ready to cook, simply bake them as directed. You can also prepare the sauce and store it in the fridge for up to three days. This makes your cooking easy and quick when it’s time to serve! This blog post covered the key steps to make Mango Habanero Chicken Wings. We explored important ingredients and tools needed. I shared tips for your marinade and cooking methods. Variations allow you to get creative with proteins and flavors. Remember to store leftovers properly so you can enjoy them later. These wings can be tailored to your taste. Whether you like sweet or spicy, you can adjust as you wish. Enjoy your cooking adventure!$

Mango Habanero Chicken Wings

Spicy and sweet chicken wings marinated in a mango-habanero sauce, baked to perfection.

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Prep Time 1

Cook Time 30

Total Time 1 30

Course Appetizer

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 pounds chicken wings
1 ripe mango, peeled and diced
2 habanero peppers seeds removed and minced
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for garnish fresh cilantro

Instructions

Prepare the Marinade: In a blender, combine the diced mango, minced habanero peppers, honey, soy sauce, lime juice, olive oil, garlic powder, onion powder, and a pinch of salt and pepper. Blend until smooth and well combined.
Marinate the Wings: Place the chicken wings in a large bowl or resealable plastic bag. Pour the mango-habanero marinade over the wings and ensure they are completely coated. Cover the bowl or seal the bag, and refrigerate for at least 1 hour (or up to overnight for more flavor).
Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C).
Bake the Wings: Line a baking sheet with foil and place a wire rack on top (this helps the wings cook evenly). Remove the wings from the marinade, allowing excess marinade to drip off, and place them on the wire rack. Bake for 25-30 minutes, flipping halfway through, until the wings are golden brown and crispy.
Glaze the Wings: During the last 5 minutes of baking, brush the wings with any remaining marinade for an extra layer of flavor.
Garnish and Serve: Once the wings are cooked, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Serve the wings on a large platter with lime wedges on the side for squeezing. A sprinkle of additional minced cilantro can add a pop of color!

Keyword baked, chicken wings, habanero, mango, spicy