Best Mango Lime Chicken Wings Recipes

Spicy Mango Chicken Wings Recipe by Tasty image

Provided by Hector Gomez

Yield 2 servings

Number Of Ingredients 13

½ cup flour
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
1 lb chicken wing
1 mango
3 habanero peppers, optional, seeded or unseeded
2 cloves garlic
½ teaspoon paprika
¼ cup apple cider vinegar
2 tablespoons lime juice
¼ cup honey

Steps:

Preheat oven to 425ºF (220ºC).
In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
Pat the chicken wings dry using a paper towel.
Batter them in the flour mixture and place chicken wings on a wired baking sheet.
Bake at 425ºF (220ºC) for 45 minutes, flipping halfway for even cooking.
In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color.
In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency.
Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet.
Bake at 450ºF (230ºC) for 8-10 minutes or until sauce has slightly caramelized.
Enjoy!

Nutrition Facts : Calories 856 calories, Carbohydrate 100 grams, Fat 35 grams, Fiber 5 grams, Protein 40 grams, Sugar 67 grams

Chicken Wings with Mango-Tamarind Sauce image

Provided by Ingrid Hoffmann

Categories main-dish

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 11

2 large mangoes, peeled, seeded and coarsely chopped
1/3 cup dark brown sugar
2 teaspoons Worcestershire sauce
1 tablespoon tamarind paste (not tamarind pulp)
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
2 garlic cloves, coarsely chopped
2 pounds chicken wings (about 24), wingtips removed, or drumettes rinsed and patted dry
Kosher salt and freshly ground black pepper
Cooking spray
Chopped scallions, for garnish

Steps:

Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth.
Place the chicken wings in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray.
Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it's 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy.
While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken wings on a platter and garnish with chopped scallion. Serve with the remaining mango-tamarind sauce on the side for dipping.

Mango Wings image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Number Of Ingredients 7

Steps:

Toss 12 chicken wings with 1/4 teaspoon turmeric, 1/2 teaspoon kosher salt, and pepper to taste. Spread on an oiled baking sheet; bake at 425 degrees F until golden, about 30 minutes. Whisk 1 cup mango chutney, 2 tablespoons each lemon juice and yellow mustard, and a pinch of salt. Toss the chicken with half of the sauce; return to the baking sheet and bake 5 more minutes. Serve with the remaining sauce.