This Mango Chili Chicken Wings recipe is a weeknight showstopper that I first put together when mango season hit my farmers' market. I was craving something bright and tropical but still crave-worthy enough to feed a crowd. The first time I roasted these wings, the house filled with the warm, fruity aroma of fresh mangoes followed by a sharp, garlicky tang from the chili and soy. My family hovered in the kitchen, plates in hand, and the plate came back embarrassingly clean — a good sign for any chicken dish.

What makes these wings special is the balance: ripe mango lends sweetness and body, chiles add a layered heat, lime brightens, and a touch of honey helps form a glossy glaze that clings to crisped skin. I prefer baking them on a wired rack over a sheet pan so the heat circulates and the skin crisps evenly. I often make a double batch for parties because they reheat beautifully and stay sticky without getting soggy when warmed gently. Consider this a tropical riff on classic sticky wings that’s approachable for cooks of any level.

Ingredients

• Chicken wings — 2 lbs: Fresh or fully thawed with skin on for best crispiness. Look for plump wings at the butcher counter or supermarket; ask them to separate at the joint if not already cut. Skin-on wings give the best caramelization and hold the glaze well.
• Fresh mango — 1 cup: Use ripe, fragrant mangoes (Alphonso, Ataulfo, or Haden when available). Ripe fruit blends into a glossy sauce; if mangoes are slightly firm, add 1 teaspoon extra honey to balance sweetness.
• Chiles — 2–3 tablespoons: Finely chopped jalapeños or serranos, or 2–3 tablespoons prepared chili sauce for consistency. Adjust quantity to taste; remove seeds for milder heat.
• Garlic — 2 cloves, minced: Fresh garlic provides sharpness; grate it with a microplane if you prefer it to disappear into the sauce.
• Lime juice — 2 tablespoons: Freshly squeezed brightens the glaze and balances the mango’s sweetness.
• Honey or brown sugar — 1–2 tablespoons: Honey melts into a mirror-like sheen during the final bake; brown sugar gives a deeper caramel flavor.
• Soy sauce or tamari — 1 tablespoon: Soy adds savory depth; choose tamari for a gluten-free option.
• Olive oil or butter — 1 tablespoon: A light coating helps with initial roasting; olive oil keeps the dish dairy-free while butter adds richness if desired.
• Salt & black pepper — to taste: Season the wings lightly before roasting and adjust after glazing.

Instructions

Prepare the wings: Rinse and pat the 2 pounds of wings completely dry with paper towels — moisture is the enemy of crisp skin. Trim any excess skin or wing tips if desired. Toss the wings with 1 tablespoon olive oil (or melted butter), a pinch of salt, and a few grinds of black pepper so they start seasoning before roasting. Arrange them on a wire rack over a foil-lined baking sheet for best airflow. Make the mango chili sauce: In a blender or food processor, combine 1 cup ripe mango chunks, 2–3 tablespoons chopped chiles (or 2 tablespoons chili sauce), 2 minced garlic cloves, 2 tablespoons fresh lime juice, 1–2 tablespoons honey (or brown sugar), and 1 tablespoon soy sauce. Blend until completely smooth and vibrant. Taste and adjust: add more honey for sweetness, extra lime for brightness, or more chili for heat. Marinate the wings: Place the seasoned wings in a large bowl or resealable bag and pour half of the mango chili sauce over them. Toss to coat thoroughly. Let them sit at least 30 minutes at room temperature or refrigerate up to 3–4 hours for deeper flavor. If refrigerating, bring back to room temperature for 20 minutes before roasting. Roast until crisp: Preheat the oven to 425°F. Arrange marinated wings on the prepared rack with space between pieces to allow air to circulate. Roast for 25–30 minutes, flipping halfway through, until the skin is deeply golden and reaches an internal temperature of 165°F. Look for bubbling rendered fat at the skin’s edges as a visual cue the wings are crisp. Glaze and finish: Remove the wings briefly and brush generously with the remaining mango chili sauce. Return to the oven for 5–7 minutes to set and caramelize the glaze; watch closely to avoid burning where sugar is concentrated. Let rest 3–5 minutes off heat so the glaze firms slightly before serving.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To maintain texture, separate wings with parchment layers and refrigerate the glaze in a small container; reheat wings uncovered in a 375°F oven for 8–12 minutes, brushing lightly with warmed glaze mid-reheat. For longer storage, freeze cooked wings on a sheet pan until firm, then transfer to freezer bags for up to 3 months. Thaw overnight in the fridge and crisp in the oven rather than microwaving to preserve the skin.

Ingredient Substitutions

Swap fresh mango for 1 cup of thawed frozen mango if out of season — the flavor is nearly identical. Replace jalapeño with red pepper flakes or a teaspoon of sriracha for a smoother chili profile. If you need a sugar-free option, use 1 tablespoon of a liquid sweetener like maple syrup or a sugar substitute and reduce oven time slightly to avoid overly dark caramelization. For a vegetarian or vegan twist, replace wings with cauliflower florets or tofu pieces, roast until golden and follow the same glazing steps.

Serving Suggestions

Serve these wings on a large platter with lime wedges, thinly sliced scallions, and cilantro for color and freshness. Pair with chilled cucumber salad, sticky jasmine rice, or a crunchy slaw to cut through the glaze’s sweetness. For a party, offer an extra bowl of reserved mango chili sauce for dipping and a cooling yogurt or ranch dip on the side if your guests prefer milder bites.

Cultural Background

These wings are a fusion of tropical fruit-forward Caribbean or Southeast Asian flavors with a classic American finger-food format. Mango and chili have long been paired in South and Southeast Asian cuisines — think mango chutneys or fresh mango salads — where sweet, sour, salty, and spicy elements are harmonized. Bringing that profile to roasted wings gives familiar comfort food a bright, regional twist that’s both modern and rooted in traditional pairings.

Seasonal Adaptations

In summer, use the ripest mangoes you can find for the most fragrant glaze. In cooler months, frozen mango or a blend of mango and canned coconut milk can add richness. For fall entertaining, add a teaspoon of toasted sesame oil to the glaze for a nutty note, or stir in a splash of apple cider vinegar in autumn to brighten denser seasonal flavors.

Meal Prep Tips

For batch cooking, marinate wings in the sauce in a resealable bag and freeze flat for up to one month. Thaw in the refrigerator, then roast directly from chilled, adding a few extra minutes to the cook time. Pack wings in individual portions for lunches, reheating gently in a toaster oven to revive crispness. Keep extra glaze in small containers and heat briefly in the microwave or on the stove to reapply when serving.

These Mango Chili Chicken Wings are one of those recipes that feels celebratory yet is simple enough for a Tuesday night. The sticky glaze, bright lime finish, and crisp skin make them impossible to resist. Make them, share them, and make adjustments until they feel like yours — that’s the joy of cooking.