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chicken wing flats and drumettes with crisp browned edges under a thin smooth orange-yellow mango-habanero glaze on an ordinary plate, with no fruit chunks, seeds or garnish
Melissa Hart

Mango Habanero Wings

Ripe mango gives this glaze its body, with habanero heat and lime cutting through the fruit's sweetness; blend the sauce smooth before simmering it, because a chunky puree drops off the wings instead of coating them, and a short reduction makes a thin layer cling without needing much added sugar. Brush it on after the wings are crisp, then watch the final oven minutes closely because fruit sugars can darken quickly against hot skin.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 1/2 tsp fine salt for wings
  • 1 tsp neutral oil for rack
  • 1/2 cup ripe mango cubes
  • 1/2 small habanero pepper seeded
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1/4 tsp fine salt for glaze

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry and toss with baking powder and wing salt.
  2. Arrange on the rack in one layer and bake for 25 minutes. Turn and bake for 25 to 30 minutes more until crisp and at least 165°F.
  3. Blend mango, habanero, honey, lime juice, water and glaze salt until smooth. Simmer in a small saucepan for 4 to 5 minutes until it lightly coats a spoon.
  4. Brush a thin layer over the hot wings and bake for 2 to 3 minutes more, watching closely for scorching.
  5. Rest for 3 minutes and serve as 4 appetizer portions.