This Mango Chili Chicken Wings recipe has been my go-to for backyard gatherings and lazy weekend dinners ever since I first paired a jar of late-summer mangoes with a fistful of jalapeños. I discovered the combination while trying to balance the sticky sweetness I love with a real spicy kick; the result was a sticky, glossy glaze that clung to crispy skin and made everyone reach for napkins and seconds. I remember serving these at a small summer party—the contrast of sweet, citrus-bright mango and warm, smoky chilis had people trading recipe notes by the second plate.

What makes these wings special is how simple techniques—drying the skin thoroughly, using high heat, and a brief final glaze bake—turn humble chicken wings into something that tastes restaurant-worthy. The mango chili sauce is flexible: use serranos for heat, jalapeños for a milder warmth, or a bottled chili sauce if you're short on fresh produce. With just a blender, a baking sheet, and about an hour from start to finish (most of that is hands-off marinating), these wings are perfect for weeknight entertaining or an easy weekend treat.

Ingredients

• Chicken wings: 2 pounds of skin-on wings (fresh or fully thawed) are ideal—skin-on ensures the crisp texture. Look for even-sized pieces for uniform cooking.
• Ripe mango: 1 cup of chopped ripe mango (about 1 medium mango). Choose fragrant, slightly yielding fruit for the best sweetness and aroma—Ataulfo or Tommy Atkins work well.
• Chili: 2–3 tablespoons of finely chopped jalapeño or serrano (seeds optional) or 2–3 tablespoons of a bottled chili sauce. Adjust depending on your heat tolerance.
• Garlic: 2 cloves, minced—fresh garlic brightens the glaze and balances the mango's sweetness.
• Lime juice: 2 tablespoons fresh lime juice to add acidity and lift the flavors.
• Sweetener: 1–2 tablespoons honey or packed brown sugar to help the glaze caramelize and round out flavors.
• Soy sauce or tamari: 1 tablespoon provides umami and a savory counterpoint; use tamari for a gluten-free version.
• Fat and seasoning: 1 tablespoon olive oil or butter for coating; salt and freshly ground black pepper to taste.

Instructions

Prepare the wings: Rinse (if desired) and then pat each wing completely dry with paper towels—this step is critical for crisp skin. Trim wing tips or separate drumettes and flats if preferred. Place on a rimmed plate and season lightly with salt and black pepper. Allow to rest uncovered in the refrigerator for 20–30 minutes to dry further if time permits. Make the mango chili sauce: In a blender or food processor combine 1 cup chopped ripe mango, 2–3 tablespoons chopped jalapeño or serrano (adjust for heat), 2 minced garlic cloves, 2 tablespoons fresh lime juice, 1–2 tablespoons honey or brown sugar, and 1 tablespoon soy sauce or tamari. Purée until smooth and taste—add more lime to brighten, more honey to sweeten, or more chili for heat. For a thinner glaze, add 1 teaspoon water at a time. Marinate the wings: Place wings in a large bowl or resealable bag and pour about half of the sauce over them. Toss to coat each wing fully and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor. Reserve remaining sauce for glazing near the end of cooking. Preheat and bake: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil and arrange wings in a single layer with space between pieces; use a wire rack on the sheet if you have one to encourage even airflow. Brush the wings lightly with 1 tablespoon olive oil or melted butter and bake for 25–30 minutes, turning once halfway, until skin is golden and juices run clear. Internal temperature should reach 165°F (74°C). Glaze and final bake: Brush the reserved mango chili sauce generously over each wing and return the pan to the oven for 5–7 minutes—this short bake deepens the glaze and creates sticky, caramelized edges. Watch closely to avoid burning; sugars brown quickly at high heat. Rest and serve: Remove from the oven and let wings rest 3–5 minutes. Garnish with finely sliced scallions, cilantro, or additional lime wedges and serve hot with extra sauce on the side for dipping.

Storage Tips

Cool leftovers quickly and transfer to an airtight container for refrigeration—keep refrigerated up to 3 days. To freeze, arrange cooked wings in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a preheated 400°F oven for 12–18 minutes, then brush with a little reserved or fresh glaze and finish for 3–5 minutes at 450°F to revive crispness. Avoid microwaving unless you're short on time; the skin will go soft.

Ingredient Substitutions

If mango is out of season, use frozen mango chunks—thaw and drain excess liquid before blending. For heat swaps, use 1 tablespoon sriracha or sweet chili sauce instead of fresh chilis, or swap in smoked paprika and a pinch of cayenne for a smoky profile. Use tamari in place of soy sauce for gluten-free diets; replace honey with maple or agave for a vegan version (expect a slightly thinner glaze). Butter adds richness; olive oil keeps it dairy-free.

Serving Suggestions

Serve alongside crunchy slaw, cucumber ribbons, or a simple lime-and-cilantro salad to complement the glaze. These wings are great with cold beer, a slightly sweet Riesling, or a citrus-forward cocktail. For parties, lay wings on a large platter garnished with chopped cilantro and sliced scallions; provide napkins and small bowls of extra sauce. A side of cooling yogurt or a yogurt-lime dip tames heat beautifully.

Cultural Background

Fruit-forward glazes are common across tropical cuisines where ripe fruit is abundant. Mango-based sauces appear in Southeast Asian and South American dishes, often balanced with chiles and citrus—this recipe borrows that lively contrast. The combination of mango, chili, and lime echoes classic flavor pairings found in Thai and Caribbean cooking, updated here for American-style baked wings with crispy skin and a sticky finish.

Seasonal Adaptations

In summer, use the ripest mangoes and more fresh chilis for brightness. In cooler months, switch to thawed frozen mango and add a teaspoon of toasted cumin or smoked paprika for warmth. For holiday twists, add a splash of orange juice and grated orange zest; for game day in autumn, incorporate a tablespoon of bourbon into the glaze for depth before the final bake.

Meal Prep Tips

When prepping for the week, make the sauce in advance and store airtight up to 4 days in the fridge—reserve half for glazing at bake time. Marinate wings overnight for maximum flavor, then bake straight from the fridge. Portion cooked wings into single-serving containers with a wedge of lime and a small container of extra glaze to reheat and finish in the oven, preserving texture and flavor for easy lunches or dinners.

These Mango Chili Chicken Wings bring bold flavor with minimal fuss—try adjusting the heat and sweetness to make them uniquely yours, and don’t be surprised when they become a requested repeat at your table.