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My review
Mango-Habanero Chicken Wings
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Jeff Reddy
"Being a big fan of restaurant-style mango-habanero wings, I set out to create something similar. I found multiple recipes online, but none seemed up to my standards. After about a year of making a few and combining different ideas, I came up with this one. Every time I've made this, it's been a huge hit and people are always asking me for the recipe, so here it is. The cornstarch absorbs extra moisture and forms a very thin crispy crust on the wings. It's not a heavy breading, it just adds a bit of crunch."
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Ingredients
1 h 53 m servings 450Original recipe yields 10 servings (30 wings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
- Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
- Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat.
- Preheat the oven to 200 degrees F (95 degrees C).
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
- Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.
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Footnotes
- 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. However, I've served them at a party and no one was too overcome by the heat, with many people eating 5 or more wings.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 7Most helpful
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1/2/2018
Delicious! Wonderful sweet and spicy flavor. I was a little nervous about the heat level of 6 unseeded habaneros so I did remove the seeds from half of them but I think it would have been fine...
5/14/2018
All my potluck guests raved about these. A little spicy for the weaklings, but not quite on par with the original BWW version. We made about 4 pounds of wings and coated them in 3 1/2 tbsp corns...
11/4/2018
I grilled my wings and rubbed them with an all purpose seasoning first. I make two batches of sauce; one with 6 Habaneros and another with just 3 habaneros. Mild with 3, but you can control the ...
9/30/2018
Absolutely great flavor and no residual lip burning sensation that I usually endure after eating these at my favorite sports bar. I made these exactly as written and they turned out delicious! ...
7/4/2018
The only reason this didn't get five stars was because of the butter. I felt weird about adding that much in the first place but followed the recipe despite that. Definitely way too much, it se...
3/31/2018
Great recipe! As a big wing fan i was looking for something a little different and i couldn't be happier with this recipe. While cooking the sauce everybody in my house commented on how good it...
11/18/2017
These are great and a perfect balance of sweet and heat. I have some kind of issue where I cannot digest pepper seeds. They give me mega issues so I did take the seeds out of the peppers. By doi...