This Mango Chili Chicken Wings recipe is one of those dishes that immediately transports me back to a late summer backyard gathering. I first tested this combination on a humid August evening when perfectly ripe mangoes were piled at the farmer's market and I wanted something that celebrated that sweetness without hiding it. The balance of juicy fruit, tangy lime, warm garlic, and a lively chili heat produced a glaze that clings to crispy skin and makes everyone reach for a napkin and then another wing.

Over time I refined the process to guarantee crispy skin and a glossy, sticky finish: pat the wings bone-dry, roast at high heat on a single layer, and add the glaze only at the end so the sugars caramelize without burning. It’s become my go-to for potlucks and weeknight dinners alike because it’s quick, requires simple pantry staples, and highlights fresh fruit in a savory role. My kids call it the “tropical wings,” and when mango season arrives, it’s the recipe I test with different chilies and tiny tweaks until everyone agrees it’s perfect.

Ingredients

• Chicken Wings: Use 2 pounds of fresh or fully thawed wings with the skin on for the best crispness. Buying wings split into flats and drumettes saves time and helps even cooking. If you can, choose organic or pasture-raised wings for richer flavor.
• Fresh Mango: 1 cup of ripe mango chunks — pick mangoes that give slightly to pressure and smell sweet at the stem. Ataulfo or Tommy Atkins varieties both work; Ataulfo tends to be creamier and sweeter.
• Chili: 2 to 3 tablespoons of chopped fresh chilies such as jalapeños or serranos, or substitute bottled chili sauce to control heat more precisely. Remove seeds for milder heat.
• Garlic & Lime: 2 cloves garlic, minced, and 2 tablespoons fresh lime juice add savory and acidic balance to the glaze.
• Sweetener: 1 to 2 tablespoons honey or brown sugar to build shine and caramelization on the wings — honey gives a floral note while brown sugar deepens the flavor.
• Savory Boost: 1 tablespoon soy sauce (or tamari for gluten-free) anchors the sweet-tangy glaze with umami.
• Cooking Fat & Seasoning: 1 tablespoon olive oil or butter for tossing the wings before roasting, plus salt and black pepper to taste. These basics help the skin crisp and flavor the meat.

Instructions

Prepare the Wings: Rinse each wing under cold water, then pat completely dry with paper towels — drying is the most important step to achieve crisp skin. Trim off any excess skin and the wing tips if you prefer, leaving flats and drumettes intact. Toss wings with 1 tablespoon olive oil and a pinch of salt and pepper so they roast evenly. Make the Mango Chili Sauce: In a blender or food processor, combine 1 cup ripe mango chunks, 2–3 tablespoons chopped chilies or 2 tablespoons chili sauce, 2 minced garlic cloves, 2 tablespoons lime juice, 1–2 tablespoons honey or brown sugar, and 1 tablespoon soy sauce. Puree until smooth and vibrant. Taste and adjust: add more lime for brightness, more honey if the mango isn’t sweet enough, or an extra teaspoon of chili sauce for heat. Keep half the mixture aside for glazing and use half as the marinade. Marinate the Wings: Place the wings in a large bowl or resealable bag and pour half of the mango chili sauce over them. Toss to coat thoroughly, then refrigerate at least 30 minutes; overnight gives deeper flavor. If short on time, 30 minutes still imparts a noticeable fruitiness beneath the roast. Roast the Wings: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and arrange a wire rack on top if you have one — the rack allows hot air to circulate and keeps skin crisper. Place wings skin-side up in a single layer with space between pieces. Roast for 25 to 30 minutes, flipping once halfway through, until skin is golden and edges are crisp. Internal temperature should reach at least 165°F (74°C). Glaze and Final Bake: Brush the wings generously with the reserved mango chili sauce, return to the oven for 5 to 7 minutes to let the glaze set and become slightly caramelized. Watch closely in these final minutes — the sugars will brown quickly. Remove and let rest 3 to 5 minutes before serving to lock in juices.

Storage Tips

To maintain the texture, allow wings to cool slightly before storing. Use an airtight container and layer with a paper towel to absorb excess moisture in the refrigerator; they will keep well for up to 3 days. For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 400°F (205°C) oven for 12 to 18 minutes, turning once, or thaw overnight in the refrigerator and re-crisp at 375°F (190°C) for 8 to 10 minutes. Avoid microwaving if you want to preserve crisp skin — the microwave will soften it.

Ingredient Substitutions

If mangoes aren’t available, try canned mango (drained) or peach for a similar sweet-tangy profile; reduce added sweetener slightly for canned fruit. For a different heat profile, swap jalapeños for fresno chilies for fruitier heat, or use a smoky chipotle in adobo for an earthy, smoky glaze — add only 1 tablespoon and taste as you go. Replace soy sauce with tamari for a gluten-free version, or coconut aminos for a soy-free option; note coconut aminos are sweeter so reduce honey by 1 teaspoon. Honey can be substituted with maple syrup if you prefer a vegan-friendly binder in the glaze.

Serving Suggestions

Serve these wings family-style on a large platter with lime wedges and a simple herb garnish like cilantro or thinly sliced green onions. Pair with a crunchy cabbage slaw dressed lightly with lime and a touch of mayonnaise or yogurt, or with coconut rice to amplify the tropical notes. For a party, offer a cooling dip such as mango-yogurt raita or a lime crema to balance the heat. They work equally well as an appetizer or as the main protein alongside grilled vegetables and a crisp salad.

Cultural Background

Combining tropical fruit with chiles is a hallmark of many coastal cuisines where sweet fruit and spicy peppers grow together — think Latin American salsas or Southeast Asian chutneys. This recipe takes inspiration from those traditions and applies it to a Western favorite: oven-roasted wings. The result is a fusion that celebrates the sweet-heat dynamic found in many regional condiments, balancing acidity, sweetness, heat, and umami.

Seasonal Adaptations

In summer use fresh ripe mangoes for the brightest flavor; in winter, swap to canned mango or use a medley of dried apricots rehydrated and pureed for a deeper, fruit-forward glaze. During the holidays, add a touch of warm spice like ground ginger or allspice for a cozy twist. For spring, brighten the sauce with extra lime zest and a handful of fresh basil or mint blended into the glaze.

Meal Prep Tips

For meal prep, roast a double batch and store individual portions in meal containers. Keep the glaze separate in small jars and brush on or microwave briefly before reheating to restore shine. Portion into 3- or 4-wing servings with a side of slaw and grain in each container; refrigerate for up to 3 days. This approach gives you quick lunches or dinners that reheat well and maintain texture if you re-crisp in the oven.

These mango chili wings strike a rare balance: show-stopping enough for guests, simple enough for weeknights. Try the basic recipe, then play with chilies, sweeteners, and herbs to make it your own — it’s always a crowd-pleaser in my kitchen.