Spicy Mango Chicken Wings

I feel like chicken wings are loved by most! They’re just so good and addicting! These Spicy Mango Chicken Wings were just that – addicting! These were spicy, sweet, garlicky, herby – the whole package! That mango serrano sauce, those crispy, juicy wings, and then that chiffonade basil garnish to elevate things a bit – it was all so flavorful! And these totally scream game day! They’d be perfect for the Super Bowl coming up! These would be a great appetizer, main, and snack for just about any other time too! They weren’t overly spicy, so they were still family friendly! My 4-year-old was tearing through them! They were just so balanced, all of the flavors came together perfectly!

This post may contain affiliate links

So, when did mango flavored chicken wings become a thing?

Mango chicken wings became a thing around the 1990’s and into the 2000’s when tropical wing flavors, creative wing sauces, and fusion cooking became popular! Mangoes became mainstream in American cooking in the 90’s, first appearing in salsas, glazes, and marinades which were influenced by Mexican, Caribbean, and Southeast Asian flavors! Chefs started to pair mango, chili, ginger, and lime, which is already the building blocks to a great wing sauce!

By the 2000’s, sports bars and chains introduced wing flavors with sweet and heat like jerk and honey chipotle, and eventually Buffalo Wild Wings launched their mango-habanero wings which quickly became one of their most popular sauces yet!

Did you know?

Before the 1960’s wings were actually the least desirable part of the chicken. Often times people would THROW THEM AWAY! Discarding them with chicken fat, bones, and scraps – or they’d just turn them into a stock. What a shame!? Like, seriously. Today, they’re actually one of the most expensive cuts per pound due to their rising popularity in America, especially surrounding game day traditions!

What ingredients do I need to make these Spicy Mango Chicken Wings?

For the wings:

Chicken Wings
Salt
Baking Powder
Garlic Powder
Onion Powder
Paprika
Black Pepper

For the mango purée:

Mango
Water

For the mango serrano lime sauce:

Mango Purée
Serrano Peppers
Lime
Honey
Soy Sauce
Apple Cider Vinegar
Garlic
Butter

For serving:

Lime
Basil

What equipment do I need?

• Large Baking Sheet
• Baking Rack
• Mixing Bowls
• Juicer
• Zester
• Medium Saucepan
• Measuring Cups and Spoons
• Blender
• Cutting Board
• Chef Knife
• Whisk

How do I make them?

To make the wings:

To get started on this recipe, first preheat the oven to 425 F and grab a baking sheet, line it with foil, and put a baking rack over it. You can also use a roaster pan like I did here! We just don’t want our wings to be sitting in their own juices or they’ll get soggy. Set aside until ready to use.

Next, break the wings at the joint, chop them into two pieces, these are called drumettes and flats. Then discard the tips and pat them very dry with paper toweling.

Add all of the spices for the wings to a bowl, whisk to combine, and generously toss the wings in the seasonings. Add the wings to the prepared baking sheet and rack.

Bake until golden and crackly, flipping halfway through. When you flip the wings, you’ll also want to start making the sauce!

To make the mango purée:

First, we’ll want to cut up our mango and make it into a purée. To cut the mango, hold it from the stem side up and about a quarter of the way from the middle, slice all the way down. Repeat with the other side. You’ll notice that hard middle core, toss that out.

Next, cut the flesh into a crisscross pattern, creating little cubes, then scoop it out with a spoon. Add it to a blender with a bit of water and blend until smooth and creamy.

To make the mango serrano lime sauce:

First, we’ll want to deseed and mince the serrano peppers, mince the garlic. Then wash, dry, juice and zest the lime.

Next add all of the mango serrano lime sauce ingredients to a saucepan, besides the butter. Cook for several minutes on medium low, stirring occasionally, until slightly thickened and jammy.

Stir in the butter and once melted, remove from heat and set aside until ready to use.

To make the spicy mango chicken wings:

Add the cooked wings to a bowl, working in batches, and toss with the mango sauce.

Once coated, add them back to the baking rack and sheet and bake a few minutes longer.

To chiffonade the basil:

This step is optional but recommended! It just brings a unique and fancy touch to the basil garnish! To chiffonade the basil, wash and dry some basil leaves. Then stack them up on top of each other – biggest to smallest.

Wrap them up like a cigar and slice the roll of basil leaves horizontally. This is a unique and interesting technique that makes these wings stand out! Total restaurant vibes!

To serve:

Serve spicy mango chicken wings with lime wedges, any extra sauce drizzled over the top, and basil chiffonade. Squeeze the lime juice all over and dig in! Enjoy!

Tips:

• Patting the wings really dry is a very important step to having crispy wings at home! And the baking powder also creates a very nice crunch! Contrary to popular belief, you actually don’t have to having baking powder that’s aluminum-free, as long as you have a very flavorful spice mix and sauce!
• These wings had a kick but were still family friendly! If you’d like them to be REALLY spicy, consider leaving the seeds in one or both of the serrano peppers!
• These spicy mango chicken wings will keep for 3-4 days if stored in an airtight container in the refrigerator.
• To reheat these bad boys, simply air fry them at 370 F for 3-5 minutes!

Love making wings at home? Check these out!

• Parmesan Garlic Wings
• Hot Wings

Looking for more game day recipes?

• Caramelized French Onion Dip
• Crispy Beef Smash Tacos
• Avocado BLT Dip