Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. When I’m not cooking at home, I enjoy running down to one of the local wing joints for a few of them. It is especially fun when they offer a multitude of different sauce options, forcing me to choose. So hard to choose! Not today, though. We’re making our chicken wings at home, and I’ve already decided on the sauce here. Today we’re making Mango Habanero chicken wings, and we’re making this sweet and spicy sauce from scratch. Really? YES! YEP! That’s what I’m doing. Extra habanero peppers for me, please. These wings are sweet and spicy and brimming with satisfaction. I mean, just look at them. YUM! FOR THE WINGS
2 pounds chicken wings separated and wing tips removed 1 tablespoon baking powder 1 tablespoon Cajun seasoning blend 1 tablespoon flour 1 teaspoon garlic powder Salt and pepper to taste
FOR THE MANGO HABANERO SAUCE
1 ripe mango peeled and chopped 6 habanero peppers chopped (use more or fewer, as desired) 3-4 cloves garlic chopped 1 teaspoon cayenne ¼ cup apple cider vinegar Juice from 1 small lime Pinch of salt ¼ cup honey
Let’s talk about how we make them, shall we? Gather up your ingredients! Set the wings into a large bowl and season them with baking powder, Cajun seasonings, flour, garlic powder, and salt and pepper. Toss to get them nice and coated. The baking powder helps with the crispiness. Heat your oven to 250 degrees. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes. I like to flip them here and set them back into the oven. For the sauce, add the mango, habaneros, garlic, cayenne, vinegar, lime juice and a pinch of salt to a food processor. Process until nice and smooth. Just look at that sauce! So good already! Remove from heat and toss with the finished wings. BOOM! Spicy goodness awaits you, my friends! Grab one, will ya?
Drying the Chicken Wings. Pat them very dry with a paper towel to remove as much moisture as possible. You can also set them in the fridge after this step and leave them overnight to dry out even further.
Baking Powder and Salt. Baking powder and salt help to draw the extra moisture out of the skin where it can evaporate. Moisture is the key reason why oven baked chicken wings don’t crisp up as desired.
The Baking Process. Bake the wings first at 250 degrees F (120 degrees C) for 30 minutes, then turn up the heat and bake another 30 minutes (or until they are cooked through and nice and crispy) at 425 degrees F (220 degrees C).
You can see the crispiness when you take them out of the oven. You can feel the crispy dryness on the skin. It is awesome! I hope you enjoy them! They’re perfect for game day, as a party appetizer, or DINNER if you’re me!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
