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A close up of mango habanero wings on a plate topped with green onions and a ramekin of bleu cheese dressing in the background.

Mango Habanero Wings

Get a taste of these sweet and spicy mango habanero wings! They're baked (not fried!) and naturally gluten-free! These crispy wings are glazed with a sticky mango habanero sauce and are perfect for game nights, parties, or a simple flavor-packed appetizer.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 248kcal
Author: Megan

Ingredients

For the chicken wings:

  • 2 lbs chicken wings (cut into drumettes and flats)
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

For the sauce:

  • 1 cup mango (diced)
  • 1-3 habanero peppers (stem removed and deseeded if desired (see notes))
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons gluten-free tamari sauce
  • 2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder

Instructions

For the chicken wings:

  • Preheat the oven to 400F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
  • In a large bowl, add chicken wings and avocado oil. Toss chicken wings until completely covered in the avocado oil. Sprinkle the chicken with salt, pepper, garlic powder and paprika. Toss to combine.
  • Place the raw chicken wings in a single layer on the baking sheet. Bake at 400F for 40-45 minutes, flipping halfway through, or until chicken reaches an internal temperature of 165F.
  • Remove the wings from the oven. Change the oven setting to broil.
  • Toss the wings in the prepared mango habanero sauce (see directions below). Return the wings to the sheet pan and broil for 3-5 minutes, until the sauce is caramelized. Remove from the oven.
  • Place on a serving platter and sprinkle with chopped green onions and leftover mango habanero sauce.

For the sauce:

  • While the chicken is baking, make the mango habanero sauce. Add the diced mango, habanero peppers, apple cider vinegar, tamari sauce, honey, garlic powder and ginger powder to a food processor.
  • Process until smooth.
  • Pour the mango habanero mixture into a saucepan. Heat over medium heat for about 10 minutes, stirring occasionally, until the sauce has thickened and become shiny.
  • Strain the sauce through a fine mesh sieve to remove any seeds and chunky mango pulp.
  • Place in a bowl to toss the wings into as stated above or store in the refrigerator for up to a day in advance until ready to use.

Notes

  • The number of habanero peppers you will want to add will depend on your spice tolerance. I like to do 3 habanero peppers in total, but I leave the seeds in only 1 pepper and remove the seeds from the other 2 peppers. This gives a lot of flavor, without it being way too spicy. If you have a lower spice tolerance, try 1-2 habanero peppers with both of the peppers deseeded. I really do not recommend leaving the seeds in all 3 peppers in the recipe, as the wings will be incredibly hot. 
  • Habanero peppers are very hot, so be sure to use caution when removing the stem and seeds from the pepper. I’d recommend to use gloves when handling the peppers or be sure to wash your hands very thoroughly before touching your face or eyes. 
  • If you have celiac disease or are on a gluten-free diet for other reasons, be sure to double check all of your ingredients to ensure they are gluten-free. 
  • Tamari is a gluten-free substitute for soy sauce since it has wheat in it. If you are not gluten-free, you can use soy sauce in the recipe if you’d like. 
  • Air fryer instructions: Make the sauce as noted in the recipe card. For the chicken, instead of cooking in the oven, you can place the wings in an air fryer basket in a single layer. Air fry at 400F for 18 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165F. Toss the chicken wings in the sauce and then return to the air fryer and cook at 400F for 5 minutes, until the sauce is sticky. 

Nutrition

Calories: 248kcal | Carbohydrates: 11g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 784mg | Potassium: 213mg | Fiber: 1g | Sugar: 10g | Vitamin A: 516IU | Vitamin C: 13mg | Calcium: 17mg | Iron: 1mg
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