Celebrate International Chicken Wing Day with a lip-smacking recipe that brings a tropical twist to your classic wings. These Spicy Mango Chicken Wings are smoky sticky and fiery enough to become your new summer guilty pleasure. Combining juicy semi-ripe mangoes with punchy hot sauce and a buttery glaze these wings are perfect for your next barbecue or game night snack platter.
Ingredients You’ll Need
For the homemade mango chutney:
- 2 to 3 teaspoons oil
- 3 teaspoons finely chopped garlic
- 2 semi-ripe mangoes chopped (about 1½ cups)
- 3 to 4 teaspoons hot chili sauce (pili pili peri peri or sriracha)
- Juice of half a lime
- 1 teaspoon white vinegar
- ½ teaspoon cayenne pepper
- 2 to 3 tablespoons brown sugar (adjust to taste)
- ¼ cup water
- Salt to taste
For the chicken wings:
- 900 grams (about 2 pounds) chicken wings
- Salt and black pepper to taste
- Juice of half a lime
- 2 teaspoons light soy sauce
- 3 tablespoons prepared mango chutney
- 1 to 2 teaspoons cornstarch
For the final glaze:
- 1 tablespoon butter
- 3 tablespoons mango chutney
- 1 tablespoon light soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch mixed in 1 tablespoon water
- 1 tablespoon chopped spring onion greens
How to Make Spicy Mango Chicken Wings
Begin by making the star of this dish: a bold homemade mango chutney. Heat oil in a small pan and sauté the chopped garlic until aromatic. Add the chopped mangoes and cook until they soften. Stir in your preferred hot chili sauce then squeeze in lime juice add white vinegar sprinkle in cayenne pepper and gradually add brown sugar to taste. Pour in water and mash the mixture lightly to a chunky consistency. Let it simmer for a few minutes and cool completely — this chutney will double as a marinade and glaze.
To prep the wings pat them dry with paper towels and season with salt and pepper. Add lime juice soy sauce a few tablespoons of mango chutney and a dash of cornstarch. Mix well ensuring every wing is coated in that sweet and spicy goodness. Allow the wings to marinate for at least 30 minutes or overnight in the fridge for deeper flavor.
When you’re ready to cook preheat your oven to 200°C. Thread the wings onto metal skewers and arrange them on a baking tray. Bake for around 15 to 17 minutes watching closely after 12 minutes to prevent overcooking. Once they’re golden and fully cooked transfer the wings to a bowl.
For the glaze melt butter in a small pan over low heat. Add more mango chutney soy sauce and brown sugar stirring until it begins to bubble. Pour in the cornstarch slurry to thicken the glaze. Stir in spring onion greens for a pop of color and freshness. Toss the baked wings in the warm glaze until they’re glossy sticky and thoroughly coated. Garnish with extra spring onions and serve immediately.
Juicy spicy and slightly sweet these Mango Chicken Wings are the summer snack you’ll crave again and again. Perfect for backyard parties potlucks or anytime you want to spice up your wing game.