These wings are dangerously good, and spicy too! They're a perfect game day treat, or just for a fun weeknight dinner. Since these wings are refined sugar free, they're a low carb dinner that's also naturally gluten free!
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you'd like to get right into it. This recipe is also available as a Google Web Story here!
Ingredients:
For the wings:
- Chicken wings - You can use split (like wingettes and drumettes) or you can leave them whole. The choice is totally up to you!
- Baking powder - We always use baking powder to make the skin crispy without using any oil. You need about 1 teaspoon per pound of wings.
- Seasonings - Season up the wings really well before you add the mango sauce, trust us! We use some kosher salt, black pepper, garlic powder, onion powder, smoked paprika and optional cayenne and red pepper flakes for extra heat!
For the mango habanero sauce:
- Mango - Fresh or frozen will work for this.
- Habanero peppers - Now, these are HOT. Every person is difference with their spice tolerance, so our advice is to start with less and/or remove the seeds and then add more to fit your preferences.
- Garlic & onion - Rounds out the sweet and spicy flavor of the wing sauce.
- Seasonings - Kosher salt, pepper, and optional cayenne pepper, red pepper flakes and smoked paprika.
- Lime juice - To add great flavor and acidity.
- Apple cider vinegar - For acidity.
- Brown sugar replacement - You could also use regular brown sugar if you prefer.
- Xanthan gum - This is optional to help thicken the sauce. Add as needed, and remember that a little goes a long way.
- Garnish with: cilantro and limes
How to Make The Habanero Mango Wings Recipe:
Preheat your oven to 425°F. Dry your chicken wings off very well with paper towels to get rid of extra moisture. Mix up your seasoning blend, then coat the wings. Then, add the baking powder to ensure all of the chicken is covered.
Place the wings skin side down on the parchment lined baking sheet to help crisp up the skin. Cook for 50 minutes, flipping halfway thru.
Meanwhile, while the wings are baking, prepare the sauce.
In a food processor or blender, blend all of all the sauce ingredients together to puree.
Then, add the pureed sauce to a sauce pan and simmer for about 35 minutes to thicken it. Slowly add xanthan gum to thicken further if desired.
After the wings have finished baking, remove from the oven and coat in the sauce.
Bake for 10 minutes at 450°F, then broil on high for an additional 2-3 minutes on high to get the wings nice and crispy.
Garnish with limes and cilantro, and enjoy!
Tips For The Best Wings:
- If making these wings for the first time, add spicy ingredients (like dry seasonings and habaneros) slowly to adjust to your preference! You can also leave out the habanero seeds to make the sauce less spicy.
Fresh habanero peppers can be tough to source sometimes, so we can recommend this habanero pepper puree! It's really great because 1 teaspoon is equivalent to 1 pepper, making it easy to substitute and control the spice level.
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Until Next Time,
Briana & Chamere
Mango Habanero Wings (Low Sugar)
Ingredients
For the wings:
- 4.5 pounds chicken wings (about 3 packages)
- 4.5 teaspoons baking powder (use 1 teaspoon per pound of chicken wings)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1/8 teaspoon red pepper flakes (optional)
For the mango habanero sauce:
- 5 whole habanero peppers (or to taste, be aware, they are super spicy!)
- 2 medium mangoes, diced
- 6 cloves garlic
- 1 medium yellow onion, rough chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1/8 teaspoon red pepper flakes (optional)
- 3 ounces lime juice (about 3 limes)
- 1/2 cup apple cider vinegar
- 3/4 cup brown sugar replacement (or to taste)
- 1/8 teaspoon xanthan gum to thicken (optional)
- Garish with: lime wedges, cilantro
Instructions
- Preheat your oven to 425°F. Dry your chicken wings off very well with paper towels to get rid of extra moisture. Coat the wings with seasoning mixture, toss. Then, add the baking powder to ensure all of the chicken is covered. Place the wings skin side down on the parchment lined baking sheet to help crisp up the skin. Cook for 50 minutes, flipping halfway thru.
- Meanwhile, while the wings are baking, prepare the sauce. In a food processor or blender, blend all of all the sauce ingredients together to puree.
- Then, add the pureed sauce to a sauce pan and simmer for about 35 minutes to thicken it. Slowly add xanthan gum to thicken further if desired.
- After the wings have finished baking, remove from the oven and coat in the sauce. Bake for 10 minutes at 450°F, then broil on high for an additional 2-3 minutes on high to get the wings nice and crispy. Garnish with limes and cilantro, and enjoy!
- Store in the fridge in an airtight container for up to 5 days.
Notes
- If making these for the first time, add spices slowly and to taste! We have made them incredibly spicy in the past just by adding more habanero peppers, but tread lightly, because they are HOT.
- You can remove the habanero seeds to decrease the impact of the spice of the sauce.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Moe says
Wow! This sauce was spicy and delicious.
Briana says
Perfect sweet and spicy combo! 😉