This mango-habanero chicken wing recipe is perfect for anyone who loves a nice sweet and heat. The best part is all the ingredients are commonly found in your local grocery store. If you can find the ingredients fresh from a market that’s always ideal.

I enjoy making my own sauces when I bbq because they’re fresh and of course I know exactly what I am eating. I like to control the balance of sweet and heat and keep preservatives out as much as possible. For this recipe, all the ingredients are simple and easy to prepare. Let’s jump into the mango-habanero sauce recipe now!

1. Start by prepping your wings and patting them dry with a paper towel. Then portion out your seasoning for the wings, Kosher salt, black pepper and smoked paprika. Add the chicken to a large mixing bowl and add2 tablespoons of olive, toss, add the seasoning and mix well.
2. Let the wings sit for one hour in the fridge. Now, get your charcoal lit. I like to use a charcoal chimney, this will typically take 15 mins to be fully lit.
3. Dump the coals and get the grates on. You are now going to grill your mango, skin on, for 2 mins per side, about 6-8 mins total. 
4. Remove your mango and remove the skin and seed. Place it to the side for now.
5. Set your grill for indirect at 325 and add some Mesquite wood chunks. Add the wings and rotate them after 25 mins.
6. Once you rotate the wings, get your saucepan on the stove and set medium heat. Add the olive oil for a few mins and then add the onion. Cook for 2 mins and then add the garlic, cook an additional 2 mins. Now you can add the habanero, chopped, and the mango. Cook for another 4-6 mins. Once it all is soft and you have stirred it to make it look more consistent you can add Worcestershire sauce, rice wine and honey. Now you want to simmer for another 4-6 mins. 
7. Once the sauce has become consistent and looks like a thicker sauce you can add a 1/4 cup of water to thin it but that is optional. Now pour the sauce into a food processor and blend it all together. Place it on the side to cool until the wings are done.
8. Check your wings and see where the temperature is at. You want to pull the wings at an internal temp of 170ish.
9. At 170 internal degrees add them to a large mixing bowl and add the mango-habanero sauce.
10. My favorite part is SAUCE N TOSS! 
11. Plate and serve, ENJOY!

Whether you’re a fan of heat or not, these mango habanero wings are sure to please. The sweetness of the mango balances out the spice from the habanero peppers for a perfect balance of flavor and heat. And if you like things extra spicy, feel free to add more peppers than called for in the recipe. Ready to give them a try? Head on over to our website for the full recipe and step-by-step instructions. Enjoy!

Items Used in This Recipe

Hasty-Bake Charcoal Grill

Heat Resistant Gloves

Fogo Charcoal

Mixing Bowls

Charcoal Chimney

For more chicken recipes, click the link below!

https://grillnationbbq.com/category/chicken/

What makes a good chicken wing?

The key to a good chicken wing is the temperature and the sauce! Getting the wings to the right temp of 175-180 will kill all the bacteria in the wings to make them safe to eat and will help them stay juicy. A good sauce will also make sure your wings are absolutely delicious! Try this sauce and you won’t regret it!

Are chicken wings healthy?

The answer is, it depends. Deep frying them in oil will add a considerable amount of calories to the wings. Yes, they’re tasty, but if you are trying to focus on the health side, I recommend grilling, smoking or air frying your wings! It will reduce the number of calories because there will be much fewer calories from fat.

How do you keep chicken from drying out?

An easy way to ensure that your wings don’t dry out is to cook them low and slow! Too high of a temperature and for too long will dry the wings out!

Are chicken wings keto?

Chicken wings have more fat than other parts of the chicken! Chicken wings can fit nicely into a ketogenic diet! While chicken wings do have protein, the calories are disproportionately coming from fat.