Ingredients:

  • 2 pounds (900 g) chicken wings, tips removed and separated into flats and drumettes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons vegetable oil (if baking) or enough oil for frying (about 2 quarts)
  • 1 large ripe mango (about 1 cup/250 ml pureed)
  • 1-2 fresh habanero peppers, seeded for less heat or whole for max heat
  • 1/4 cup (60 ml) honey or agave syrup
  • 2 tablespoons unsalted butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lime juice (freshly squeezed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika or mild chili powder (optional)

Instructions:

  1. Pat wings dry with paper towels.
  2. Season wings evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
  3. For frying: Heat oil in a deep fryer or pot to 350°F (175°C). Fry wings in batches for 8-10 minutes until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
  4. For baking: Preheat oven to 425°F (220°C). Place wings on wire rack over baking sheet. Bake for 30-35 minutes, turning once halfway, until crisp and cooked through.
  5. In a blender or food processor, combine mango flesh, habanero peppers (start with one, add more to taste), honey, apple cider vinegar, lime juice, salt, and smoked paprika. Blend until smooth.
  6. Transfer sauce to a saucepan and bring to a gentle simmer over medium heat.
  7. Stir in butter and let sauce thicken slightly for about 5 minutes, adjusting seasoning as needed.
  8. Place cooked wings in a large bowl. Pour the warm mango habanero sauce over and toss to coat evenly.
  9. Serve immediately with optional extra lime wedges and garnish like chopped cilantro.