Mango Habanero Wings

Name: Mango Habanero Wings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 chicken wings (drummettes and wingettes with tips); 2 tablespoons homemade mango habanero sauce (use up to 3 tablespoons); 2 tablespoons all purpose flour; 1/2 tablespoon baking powder; 1/2 teaspoon dried basil; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon granulated garlic; 1/4 teaspoon smoked paprika; 1/4 teaspoon ground ginger; 1 to 2 tablespoons olive oil; 2 tablespoons homemade mango habanero sauce; fresh parsley (garnish)

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Try crisp and saucy mango habanero wings made in the air fryer. They have a bold sweet heat and perfectly seasoned skin. Brushed with homemade sauce, these wings cook up golden and packed with flavor every time.

A white plate with several cooked chicken wings drizzled with yellow sauce, placed on a white table next to a red checkered cloth and a tray of more wings.

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I love making these wings with my homemade mango and habanero sauce when I'm craving something bold but still easy to pull off. The sweet mango paired with the heat of habanero gives you that perfect balance where every bite is exciting but not overwhelming.

Air frying delivers that crisp skin while keeping the meat juicy. I've made these for casual dinners, game nights, and even last-minute get-togethers. They disappear fast every single time and taste like something you'd order from a wing spot. If you enjoy chicken wings that bring sweet heat, crisp texture, and real homemade flavor, these are absolutely worth making.

Ingredients
Instructions
Variations
Tips
Serving suggestions
Storage
FAQs

Ingredients

Raw chicken wings on a plate with paper towels, surrounded by small bowls of flour, spices, oil, yellow sauce, and a red-checkered cloth on a white surface.

Chicken wings (drummettes and wingettes with tips): These cuts cook quickly and evenly when air fried.
Homemade mango habanero sauce: This adds the signature sweet heat that coats the wings and delivers bold, layered flavor.
All-purpose flour: The flour helps create a light coating that crisps up beautifully during air frying.
Baking powder: This raises the pH of the skin, helping it brown better and become extra crisp without deep frying.
Dried basil: Basil adds a subtle herbal note that balances the sweetness and heat of the sauce.
Kosher salt: Salt enhances all the flavors and ensures the wings are well seasoned throughout.
Ground black pepper: Black pepper adds mild heat and depth without overpowering the other spices.
Granulated garlic: Garlic provides a savory flavor that complements both the chicken and the sauce.
Smoked paprika: This adds a touch of smokiness and rich color to the wings.
Ground ginger: Ginger brings warmth and a slight bite that pairs naturally with mango and heat.
Olive oil: Oil helps the seasoning adhere to the wings and promotes even browning when air fried.
Fresh parsley: Parsley adds a pop of color and a light, fresh contrast to the rich, spicy wings.

Scroll down to the recipe card for quantities used.

Instructions

Preheat your Air Fryer to 380°F (193°C) and set at 25 minutes. Combine spices in a small bowl. Then, mix together the flour, baking powder and a third of the seasoning mix in a large shallow bowl.

Raw chicken wings seasoned with spices on a white plate, with a bowl of flour and a spoon in the background on a white surface.

Dry all sides of the chicken wings with paper towels. Coat with oil and season all sides with the remaining mixed spices.

A piece of seasoned raw chicken wing is being coated with flour in a white bowl, with more floured chicken pieces on a plate nearby.

Lightly coat each piece of chicken with the flour mixture.

Raw seasoned chicken wings arranged on a black grill pan, ready to be cooked. A red and white checkered cloth is in the background.

Transfer the seasoned wings to a greased air frying tray or basket. Spread in a single layer.

A tray with seasoned chicken wings is shown, with a brush applying yellow sauce from a bowl beside the tray. A red and white cloth is in the background.

Air Fry for 8 minutes, skin side up. Lightly brush wings with the mango habanero sauce. Then flip each wing and lightly brush with the sauce again.

Eight cooked chicken wings on a grill pan with a baking tray underneath, placed on a white surface with a red and white checkered cloth nearby.

Continue to cook for 10 to 12 minutes, skin side down. For the last 5 minutes, smother both sides of the chicken wings with the remaining sauce.

A cooked chicken drumstick with sauce sits on a white plate, with extra sauce in a small glass pitcher nearby. Grilled chicken pieces are visible in the background.

Remove when internal temperature is 165°F. Immediately transfer to a serving plate or bowl and serve with more sauce.

Hint: Keep the wings as dry as possible before seasoning. Removing excess moisture helps the skin crisp up better and allows the sauce to cling evenly without making the wings soggy.

Variations

Here are some easy ways to customize this wing recipe:

Adjust the heat level: Use more or less habanero in the sauce, or mix in a little honey or extra mango to mellow the spice.
Change the sauce finish: Toss the wings fully in sauce after cooking instead of brushing during air frying for a saucier bite.
Swap the oil: Use avocado oil or another neutral oil if you prefer a higher smoke point or lighter flavor.
Play with the spices: Add cayenne for extra heat, chili powder for depth, or a pinch of cumin for a smoky twist.
Make them extra crisp: Air fry the wings plain first, then sauce them at the very end to maximize crunch.
Try a fresh finish: Finish with lime juice or lime zest for brightness that cuts through the heat.
Change the garnish: Swap parsley for cilantro or green onions for a different fresh flavor.

A plate with three baked chicken wings, drizzled with yellow sauce, sits on a white surface; extra sauce and more wings appear in the background.

Tips

Top tip: For the crispiest results, avoid overcrowding and cook the wings in batches if needed. Proper air circulation is key to evenly crisp skin.

More Cooking Tips:

Flip the wings carefully and gently to keep the coating intact.
Use a soft silicone brush when applying sauce to prevent pulling off the skin.
Let the wings rest for a few minutes after cooking so the juices redistribute.
Always separate the sauce used for brushing from the sauce used for serving to avoid cross-contamination.
Check doneness with a thermometer to ensure the wings reach 165°F without overcooking.
If your wings are browning too quickly, lower the temperature slightly and extend the cook time.

A white spoon pours yellow sauce over a plate of seasoned, cooked chicken wings; a red and white checkered cloth is in the background.

Serving suggestions

These mango habanero chicken wings make a great main dish when paired with lighter sides that balance the heat. I like serving them with my chicken and mango salad, which adds a fresh, cooling contrast to the bold, spicy flavors. The mix of crispy wings and chilled salad keeps the meal satisfying without feeling too heavy.

For a more filling option, add a noodle dish to round everything out. Shrimp pancit canton pairs well with these wings and works especially nicely for family dinners or casual gatherings. The savory noodles complement the sauce without overpowering it.

Storage

To store the sweet and spicy wings, let them cool completely before placing them in an airtight container and refrigerating for up to 4 days. If you want to keep them longer, you can freeze the cooked wings in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container for up to 2 months.

To reheat, I recommend using the air fryer or oven to help maintain crispiness. Preheat to 375°F (190°C) and heat the wings for 5 to 8 minutes, flipping halfway through, until they're warmed through and the skin is crispy again. Avoid microwaving if possible, as it can make the coating soggy and the wings less enjoyable.

FAQs

Can I make these wings less spicy?

Yes! Reduce the amount of habanero peppers in the sauce or add a little extra mango or honey to mellow the heat while keeping the flavor balanced.

Can I use frozen chicken wings?

Absolutely. Just make sure to fully thaw and pat them dry before seasoning and air frying to ensure the coating sticks and the wings crisp up properly.

How do I make the wings extra crispy?

Keep the wings dry before coating, avoid overcrowding and brush the sauce toward the end of cooking so the skin stays crisp.