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Mango Habanero Chicken Wings

 1.50 lbs chicken wing drummetts
 1 tbsp olive oil or avocado oil
 ¼ tsp salt
 ¼ tsp black pepper
 1 cup diced ripe mango (about 6oz.)
 1 habanero pepper (stem removed)
 1 cup water
 ¼ cup gluten-free tamari (or soy sauce if not gluten free)
 ½ tsp ground ginger
 ¼ tsp garlic powder
 1 tbsp honey (add more depending on how ripe your mango is)
 2 tbsp cornstarch + 1/4 cup cold water (mixed together in a bowl)

Preheat oven at 400℉. Line a baking sheet with foil. Toss the chicken with salt, pepper and oil. Bake for 30-35 minutes, until cooked through and chicken reaches an internal temperature of 165℉. While the chicken is baking, make the sauce. To make the sauce, add 1 cup water, tamari, habanero pepper and mango to a food processor. Blend until smooth.
Place in a small pot over medium heat and bring to a boil. Add ginger, garlic powder and honey. Bring down heat to medium low.


To make the slurry, mix together cornstarch and cold water in a small bowl until no clumps of cornstarch remain. This will be the thickener for the sauce. Add the cornstarch and water slurry into the pot and stir until it thickens. Let cook for 5-10 minutes until crispy.


When the chicken is cooked through, turn the oven to broil. Broil the chicken for 5 minutes until crispy.


Then remove from the oven and brush the chicken with the sauce. Broil for another 3-5 minutes, until sticky and delicious looking.