This Mango Chili Chicken Wings recipe is one of those dishes that instantly transports your kitchen to a backyard fiesta. I first discovered this flavor combination during a summer potluck where someone had served glazed wings that tasted like sunshine on a plate — sweet mango, bright lime and a lingering chili heat. After recreating and refining the glaze over a few tries, these wings became my go-to for game days and warm-weather gatherings. The balance between the juicy, crispy skin and the sticky, glossy sauce keeps everyone coming back for more.

What makes these wings special is how the tropical sweetness of fresh mango softens the chili bite and garlic while lime and soy sauce add a bright, savory finish. I prefer to use skin-on wings and bake them at a high temperature to render the fat and get the edges beautifully crisp. The sauce is made in a blender and split: half to marinate, half to glaze — so the flavor penetrates the meat and also forms that irresistible sticky coating. This recipe is flexible enough to adjust the heat level and sweetness, and it works equally well for an intimate weeknight meal or a crowd-pleasing appetizer.

Ingredients

• Chicken Wings: Use 2 pounds of fresh or fully thawed chicken wings with skin on for maximum crispiness. When shopping, look for plump wings with no discoloration; organic or free-range wings add subtle flavor differences but aren’t required.
• Mango: 1 cup of fresh ripe mango chunks — choose fragrant, slightly soft mangoes (Ataulfo/Honey mangoes are excellent). If mangoes aren’t ripe, the sauce will taste flat; avoid canned mango to keep brightness.
• Chili Heat: 2–3 tablespoons of minced jalapeño or serrano peppers or your favorite chili sauce. Serranos give more heat; jalapeños are milder. Adjust to taste and remove seeds for less spice.
• Aromatics & Sweetener: 2 cloves garlic, minced, 1–2 tablespoons honey or packed brown sugar to taste. Honey melts into the sauce elegantly and helps it caramelize during the final bake.
• Acid & Umami: 2 tablespoons fresh lime juice and 1 tablespoon soy sauce (or tamari for gluten-free). The lime brightens the mango while soy adds depth and balances the sweetness.
• Cooking Oil & Seasoning: 1 tablespoon olive oil (or butter if you don’t need dairy-free), plus salt and black pepper to taste. The oil helps the wings brown evenly on the sheet pan.

Instructions

Prepare the Wings: Rinse the wings under cold water and pat them completely dry with paper towels — dryness is critical for crisp skin. Trim excess skin and wing tips if you prefer neater pieces. If pieces are large, separate drumettes and flats for even cooking. Season lightly with salt and black pepper, then toss with 1 tablespoon of olive oil to encourage browning. Let sit 10 minutes at room temperature while you make the sauce. Make the Mango Chili Sauce: In a blender or food processor, combine 1 cup ripe mango chunks, 2–3 tablespoons minced jalapeño or serrano, 2 cloves minced garlic, 2 tablespoons lime juice, 1–2 tablespoons honey, and 1 tablespoon soy sauce. Blend until smooth and vibrant. Taste and adjust: add more honey for sweetness or more lime for brightness. The sauce should be glossy and pourable; if too thick, add 1 teaspoon warm water at a time. Marinate the Wings: Place wings in a large bowl or a gallon resealable bag. Pour half of the mango chili sauce over the wings and toss to coat thoroughly. Refrigerate for at least 30 minutes or up to 3 hours for deeper flavor penetration. If marinating longer than 1 hour, place on a tray to catch any drips. Preheat & Arrange: Preheat the oven to 425°F. Line a baking sheet with foil or parchment and place a wire rack on top if you have one — a rack allows air circulation and an even crisp. Arrange wings in a single layer with space between each piece so hot air can circulate and skin crisps properly. Bake: Bake the wings for 25–30 minutes, flipping once halfway through. Look for rendered fat and golden-brown, blistered skin. Internal temperature should reach 165°F, but because wings are dark meat, 175°F–180°F yields a better texture if you have an instant-read thermometer. Glaze and Final Bake: Brush the wings generously with the remaining mango chili sauce. Return to the oven for an additional 5–7 minutes to set the glaze and create a sticky finish. For an extra glossy shell, broil for 45–60 seconds — watch closely to prevent burning. Rest & Serve: Let wings rest 3–5 minutes to allow juices to redistribute and the glaze to tack up. Serve hot with lime wedges and a sprinkle of chopped cilantro or toasted sesame seeds if desired.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To preserve crispiness, keep the glaze separate if possible and reheat wings on a sheet pan at 400°F for 8–10 minutes rather than in the microwave. For freezing, flash-freeze unglazed baked wings on a tray, transfer to freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and re-crisp in a hot oven 10–12 minutes. Store extra sauce in a glass jar for up to 4 days; bring to room temperature before using if chilled.

Ingredient Substitutions

If mangoes aren’t in season, swap with 1 cup of pineapple chunks for a tangy-sweet alternative; reduce honey slightly as pineapple can be sweeter. Replace jalapeño with 1 tablespoon chili sauce if you prefer an even-handed heat without fresh peppers. Use maple syrup instead of honey for a vegan-suitable sweetener, and choose tamari to keep the glaze gluten-free. For a smokier note, add 1/2 teaspoon smoked paprika or a splash of liquid smoke to the marinade.

Serving Suggestions

Serve these wings with lime wedges, a simple cucumber salad dressed with rice vinegar for contrast, or coconut rice to accentuate tropical notes. For parties, present on a large platter with bowls of extra sauce, chopped cilantro, sliced scallions, and toasted sesame seeds. Pair with a cold pilsner, crisp Sauvignon Blanc, or a fruity iced tea to complement the mango’s sweetness and cut through the richness.

Cultural Background

This preparation is a fusion of tropical fruit-forward glazes common in Caribbean and Southeast Asian cuisines with the classic American love of glazed chicken wings. Mango and chili have long paired in many regional dishes for their complementary sweet-heat profile; adding soy and garlic brings in umami notes typical of East Asian cooking. The result is an approachable hybrid that celebrates bold contrasts.

Seasonal Adaptations

In summer, use the ripest fresh mangoes and serve chilled sides; in cooler months, use thawed frozen mango (drained) and add a pinch of ground ginger to warm the flavor profile. For holiday gatherings, increase honey to 2 tablespoons and add 1/4 teaspoon cinnamon for a subtly festive touch. This glaze scales up well for holiday trays or potluck pans.

Meal Prep Tips

Make the sauce up to 24 hours ahead and store chilled. Marinate wings for up to 3 hours the night before to save morning prep time. Bake and cool wings, then refrigerate unglazed for up to 2 days; when ready to serve, reheat and apply a fresh brush of warm sauce and finish under the broiler for a quick glossy finish. For single-serve lunches, pack wings cold with a separate small container of sauce to reheat together.

These Mango Chili Chicken Wings embody joyful, bold flavors and practical technique. Whether you’re feeding a crowd or making a weeknight treat, the balance of sweet, spicy, and savory will make this a staple in your rotation. Don’t be afraid to tweak the heat or sweetness — this is a recipe meant to be personalized and shared.