Sticky Mango Chicken Wings

Overhead view of Sticky Mango Chicken Wings on a wire rack on a baking sheet with glass bowl of sauce and sauce brush

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5 from 2 votes

Prep Time10 mins

Cook Time1 hr 20 mins

Fridge Time1 hr

Total Time2 hrs 30 mins

Course: Appetizer, Main Course

Cuisine: Caribbean

Servings: Dozen

Calories: 2036kcal

Author: Olga Miller

Ingredients

For the wings and/or drumettes:

⅓ cup olive oil
⅓ cup good-quality balsamic vinegar
5 pounds chicken wings and/or drumettes

For the sauce:

Olive oil
½ medium jalapeño pepper
1 medium-size ripe mango , peeled, pitted and chopped, about ½ cup
½ cup honey
1 (6-ounce) can tomato paste
½ cup water
Kosher or fine sea salt
Freshly ground black pepper

US Customary - Metric

Instructions

In a large bowl, whisk together olive oil with balsamic vinegar. Add chicken wings and toss to coat. Cover and refrigerate for 1 hour.
Preheat the oven to 400°F. Season chicken wings with salt and pepper. Place on a broiler pan and bake for 1 hour or until fully cooked.
Meanwhile, make the sauce. In a small sauté pan, heat 2 tablespoons of olive oil and cook the jalapeño pepper until softened and slightly charred, about 5 minutes. Remove from heat and let cool slightly.
In a food processor, combine mango, honey, tomato paste, water, and jalapeño pepper with pan juices and all; cover and pulse until pureed. Transfer to a small saucepan and cook over medium-low heat until slightly thickened. Season with salt and pepper, to taste.
Reduce oven temperature to 325°F. Brush the mango sauce over wings and continue to cook for another 10-15 minutes until caramelized.

Notes

Note: If you don’t mind adding an additional ingredient, making this a 6-ingredient recipe, I recommend using about a tablespoon of minced fresh garlic in the sauce while simmering.

Nutrition