Mango Habanero Chicken Wings are baked until crispy and then coated in a sweet, spicy, and tangy sauce.

 
The sauce is made with fresh mango and habanero peppers. It is thick and sticky and really coats the wings. These wings make a great appetizer or gameday snack. Mangos and habanero peppers are a natural pair. When you first bite into these wings, you get the sweetness of the mango which is followed by a subtle burn of habanero at the back of your mouth.
There’s plenty of sauce to give the wings a good coating and have extra for dipping. I can’t eat wings without ranch so I also serve a little ranch dressing on the side.

 
HOW TO MAKE:

Cut the wings into 3 pieces. Discard the wing tips.
Coat and season the wings. I use a little flour, baking powder, seasoned salt, and garlic powder. The baking powder helps crisp them up. Bake the wings. Place them skin side down on a baking sheet and bake for 45 minutes, flipping them halfway through.
Make the sauce. Do this while the wings bake. Simmer the sauce to thicken it some.
Baste the wings and return to the oven for 5 minutes. Serve the wings with extra sauce.

MANGO HABANERO CHICKEN WINGS RECIPE TIPS:
You should wear plastic gloves when handling habanero peppers. The capsaican oils inside the peppers can burn your skin and will definitely burn your eyes if you have them on your hands and rub your eye.
You will need a food processor to get the peppers and onions blended into the sauce.

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