These Mango Chili Chicken Wings are sweet, spicy, and irresistibly sticky. I roast the wings until crispy, then toss them in a vibrant mango chili sauce that delivers a bold kick with every bite. Finished with a garnish of fresh cilantro and a squeeze of lime, they’re the perfect party food or game-day treat.

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between sweet, tangy, and spicy. The natural sweetness of ripe mango paired with a touch of honey and the heat from chili flakes or hot sauce makes every wing burst with flavor. It’s an easy recipe that looks and tastes gourmet, and it’s always a hit with a crowd. Plus, I can prepare the sauce while the wings bake, making the whole process super efficient.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the wings

• 2 lbs (900 g) chicken wings
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

For the mango chili sauce

• 1 ripe mango, peeled and diced
• 2 tbsp sweet chili sauce
• 1–2 tsp chili flakes or hot sauce (adjust to spice level)
• 1 tbsp lime juice
• 1 tbsp honey
• 1 clove garlic, minced
• Pinch of salt

For garnish

• Fresh cilantro, chopped
• Lime wedges

Directions

1. Season the wings
   I preheat the oven to 400°F (200°C). Then, in a large bowl, I toss the wings with olive oil, salt, pepper, and garlic powder. Once coated, I arrange them on a baking sheet lined with parchment paper.
2. Bake
   I bake the wings for 40–45 minutes, flipping them halfway through, until they turn golden and crispy.
3. Make the mango chili sauce
   While the wings bake, I blend the mango, sweet chili sauce, chili flakes or hot sauce, lime juice, honey, garlic, and a pinch of salt until the sauce is smooth.
4. Coat the wings
   I transfer the baked wings to a large bowl, pour the mango chili sauce over them, and toss everything together until evenly coated. For an extra caramelized finish, I sometimes return the wings to the oven for another 5 minutes.
5. Serve
   I garnish the wings with chopped cilantro and lime wedges, then serve them hot.

Servings and timing

This recipe serves 2 to 3 people. From start to finish, it takes about 55 minutes, including prep and baking time.

Variations

• I sometimes swap out the mango for pineapple for a tropical twist.
• For a smokier flavor, I like using chipotle chili sauce instead of chili flakes.
• To make them gluten-free, I use a certified gluten-free sweet chili sauce.
• I air-fry the wings at 400°F for 25–30 minutes when I want a lighter version.
• For extra crunch, I dust the wings in a bit of cornstarch before baking.

Storage/Reheating

I store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 375°F (190°C) oven or air fryer for 8–10 minutes until heated through and crispy again. I avoid microwaving, as it can make the wings soggy.

FAQs

How spicy are these wings?

The spice level depends on how much chili I use. With just 1 tsp of chili flakes or hot sauce, they’re mild to medium. I can always adjust based on my heat preference.

Can I use frozen wings?

Yes, but I always thaw them completely and pat them dry before seasoning to get that crispy finish.

Can I grill the wings instead of baking?

Absolutely. I grill them over medium heat, turning occasionally, for 20–25 minutes until fully cooked and charred in spots.

What’s the best mango to use?

I like using a ripe Ataulfo or Tommy Atkins mango. It should be soft and fragrant, but not mushy.

Can I make the sauce ahead of time?

Yes, I often make the mango chili sauce a day ahead and keep it in the fridge. It actually tastes better after sitting for a few hours.

Conclusion

These Mango Chili Chicken Wings are everything I crave in a wing recipe—juicy, crispy, sweet, and spicy with a tropical flair. Whether I’m hosting friends or just treating myself, they never disappoint. With just a few simple ingredients, I can create a bold and flavorful dish that feels special every time.

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