Mango Habanero Wingstop Recipe

Mango Habanero Wingstop wings are delicious. I tried these wings with pals a few months ago. I love mango and spicy fare, but I wasn’t sure how they’d go together. The first bite hooked me. Crispy wings with sweet and hot sauce were delicious.

I’m always looking for unique wing flavors. Mango Habanero Wingstop wings are my favorite. The habanero chiles in the mango sauce make these wings sweet and spicy.

If you love these wings like I do, making them at home is easy. Mango Habanero wings can be made at home with a few materials and basic cooking skills.

How to Make Mango Habanero Wingstop

I’ve been trying to make these wings since that night. It’s easier than you think! You can impress friends and family by making these wings at home with a few easy ingredients and basic cooking skills.

Let’s begin! I’ll show you how to make homemade mango habanero wings in this post. I can fry or bake wings and make the sauce. I’ll also answer some of these wings’ most common queries.

Mango Habanero Wings Ingredients

Before we get into the actual cooking process, let’s take a look at the ingredients you’ll need to make Mango Habanero wings at home. Here’s what you’ll need:

For the wings:

• 2 lbs chicken wings
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• Oil for frying or cooking spray for baking

For the sauce:

• 1 ripe mango, peeled and chopped
• 2 habanero peppers, stemmed and seeded
• 1/2 cup granulated sugar
• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 1 tsp garlic powder
• 1 tbsp cornstarch mixed with 1 tbsp water

Most of these ingredients are pretty easy to find at your local grocery store, with the possible exception of the habanero peppers. If you’re having trouble finding them, you can usually find them in the produce section of specialty grocery stores or online.

Step by Step Instructions to Make Mango Habanero Wings

Preparing the Chicken Wings

The first step in making Mango Habanero wings is to prepare the chicken. If you’re using frozen wings, be sure to thaw them completely before cooking. Once your wings are thawed, you can pat them dry with paper towels to remove any excess moisture.

Next, we’ll season the wings with salt. This will help to bring out the flavor of the chicken and ensure that it’s not bland. You can sprinkle the salt over the wings, making sure to coat them evenly.

Now it’s time to give the wings a crispy coating. In a bowl, mix cornstarch and baking powder. This mixture will help to create a crispy skin on the wings when they’re baked or fried.

Dredge the wings in the cornstarch mixture, making sure to coat them evenly. Shake off any excess coating and place the wings on a baking sheet or wire rack. Let them sit for at least 15 minutes to allow the coating to set.

Cooking the Wings

Now that the chicken is prepped, it’s time to cook the wings. There are a few different ways you can do this, depending on your preference and the equipment you have available.

Baking Method

If you want to bake your wings, preheat your oven to 425°F (218°C). Place the wings on a wire rack over a baking sheet and bake for 45-50 minutes, flipping them over halfway through. This will ensure that they cook evenly on both sides and get nice and crispy.

Frying Method

If you prefer fried wings, you’ll need a deep fryer or a heavy-bottomed pot filled with oil. Heat the oil to 375°F (190°C) and carefully add the wings, a few at a time.

Fry them for 8-10 minutes, or until they’re golden brown and crispy. Remove them from the oil with a slotted spoon and place them on a wire rack to drain.

Sauce for Mango Habanero Wings

While the wings are cooking, you can start preparing the sauce. The Mango Habanero sauce is what gives these wings their signature sweet and spicy flavor, and it’s surprisingly easy to make.

Start by blending the mango puree and habanero peppers in a blender or food processor. You want to create a smooth puree that will evenly coat the wings.

In a saucepan, combine the mango habanero puree, sugar, rice vinegar, soy sauce, and garlic powder. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.

Once the sauce has thickened slightly, add the cornstarch slurry to help thicken it even more. Stir the mixture until it’s thick and glossy.

Coating the Wings in Sauce

Now that the wings are cooked and the sauce is ready, it’s time to combine the two. You can either toss the wings in the sauce or brush the sauce on with a pastry brush.

Either way, make sure to coat the wings evenly with the sauce. The sauce is where all the flavor is, so don’t be shy!

Serving Mango Habanero Wings

Once the wings are coated in sauce, you’re ready to serve them up. You can garnish them with some chopped cilantro or green onions if you like. And be sure to serve them with plenty of napkins – these wings are messy!

Mango Habanero Wingstop Faq’s

Mango Habanero Wingstop Recipe

Want sweet and spicy? Try my Mango Habanero Wingstop wings! I've mastered the sauce and cooking method for crispy, flavorful wings. This Wingstop-inspired meal will wow guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 6 Servings

Calories 345 kcal

Ingredients

  

For the wings

• 2 lbs chicken wings
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• Oil for frying or cooking spray for baking

For the sauce

• 1 ripe mango peeled and chopped
• 2 habanero peppers stemmed and seeded
• 1/2 cup granulated sugar
• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 1 tsp garlic powder
• 1 tbsp cornstarch mixed with 1 tbsp water

Instructions

 

• Preheat the oven to 425°F if baking the wings or heat the oil to 375°F if frying.
• In a large bowl, mix together the salt, garlic powder, onion powder, black pepper, all-purpose flour, and cornstarch.
• Add the chicken wings to the bowl and toss to coat evenly.
• If baking the wings, line a baking sheet with parchment paper and lightly spray with cooking spray. Place the wings on the baking sheet, making sure they don’t touch each other. Bake for 30-35 minutes or until crispy and golden brown.
• If frying the wings, carefully add them to the hot oil and cook for 10-12 minutes or until they’re golden brown and crispy. Remove them from the oil with a slotted spoon and place them on a wire rack to drain.
• While the wings are cooking, prepare the sauce. In a blender or food processor, blend together the mango puree and habanero peppers until smooth.
• In a saucepan, combine the mango habanero puree, sugar, rice vinegar, soy sauce, and garlic powder. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
• Once the sauce has thickened slightly, add the cornstarch slurry to help thicken it even more. Stir the mixture until it’s thick and glossy.
• Once the wings are cooked, toss them in the sauce until they’re evenly coated. Alternatively, brush the sauce on with a pastry brush.
• Serve the wings hot with some chopped cilantro or green onions as a garnish.

Notes

1. Leave the habanero pepper seeds in or add more peppers to the sauce for more heat.
2. Add honey or brown sugar for a sweeter sauce.
3. Try different mangoes to find your favorite. Ataulfo mangoes are smooth and creamy, while Tommy Atkins are harder and fibrous.

See also  Yellow Cab’s Charlie Chan Pasta Recipe

Keyword Mango Habanero Wingstop Recipe

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