A green dish with chicken wings on a stone tabletop
Photography, Alicia Taylor

Habanero Mango Chicken Wings

A fruity, flavourful salsa serves as the sauce for these Mexican-style chicken wings.

Habanero, being a fruity chili, always pairs well with mango. I saw this salsa a lot on my last trip to Mexico. I liked this version in particular, as it is made with fresh ingredients and you get the chance to add more mango when you taste it, to make it more sweet and less spicy. Blended, this salsa is perfect for dipping totopos or°chicken wings. Alternatively, you can mix it so some of the ingredients are blended and others chopped, so it feels fresh and chunky. –Rosa Cienfuegos

CDMX: The Food of Mexico City is on sale October 10.
A green dish with chicken wings on a stone tabletop

Habanero Mango Chicken Wings

Rosa Cienfuegos' recipe for Mexican-style chicken wings tossed in a spicy habanero and mango salsa.
Course Appetizer, Main Course
Cuisine Australian, Mexican
Servings 4

Ingredients
  

Habanero Mango Salsa

  • 2-3 habanero chilies
  • ¼ cup orange juice
  • juice of 2 lemons
  • 1 mango (about 7 oz.) finely chopped
  • 1 red onion finely diced
  • 2 tsp table salt
  • pinch black pepper

Chicken Wings

  • 20 chicken wings drumettes and wingettes separated
  • ¼ cup all-purpose flour
  • 1 tsp sweet paprika
  • 2 tsp table salt
  • 2 cups vegetable oil
  • 1 Habanero Mango Salsa
  • 2 tsp brown sugar
  • tbsp white vinegar
  • 2 tsp olive oil

Instructions
 

Habanero Mango Salsa

  • Char the habanero chillies in a dry comal or heavy-based frying pan over medium heat for 7 to 10 minutes, stirring constantly, until they begin to soften and blacken slightly. Remove the chillies from the pan and carefully remove the stems, then transfer to a blender, along with the orange and lemon juice, mango, onion, salt, pepper and 50 ml of water, and blend until smooth.

Chicken Wings

  • Clean the chicken wings, then place them in a bowl and add the flour, paprika and half the salt. Cover the bowl with plastic wrap, then shake the bowl to fully coat the chicken in the flour mixture.
  • Heat the vegetable oil in a very large heavy-based saucepan over high heat to 200°C (400°F) on a kitchen thermometer. Add half the wings to the hot oil and cook, turning occasionally, for 15 minutes or until they are dark golden and very crisp. Using a slotted spoon, remove the wings and transfer to a tray lined with paper towel to drain. Bring the oil back to temperature and cook the remaining chicken wings.
  • Meanwhile, whisk the salsa, sugar, remaining salt, the vinegar and 1½ tbsp of water in a bowl until combined. Heat the olive oil in a saucepan over medium heat, add the sauce and cook, stirring, for 2 to 3 minutes, until heated through.
  • Place the wings in a large serving bowl, add most of the sauce and toss to combine. Serve immediately, with the remaining sauce drizzled over the top.

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