Habanero and Mango Chicken Wings (Party Chicken)

There’s no party without chicken wings and my favorite happens to be the wings gotten from the stewing hen. I shared only one recipe this summer and I wanted something with a little excitement; especially for my children who happen to love chicken wings; and trust me I never thought my ajebutters would like these chicken wings until of course I made some and the whole gallon sized zip lock filled with chicken was gone.

Having a party, planning a girls night out or throwing a surprise birthday bash for your friends? This wing recipe has got you covered. One bite and you’ll fall in love.

Speaking of having a blast, my ajebutters had a whole day’s blast with this wing recipe. I made it two ways. I had one fried and I had another tossed in the mango chili sauce before tossing in the oven. Thanks to my two ladies Ify and Matse for their wonderful ideas.

This recipe is very easy and can be made at anytime of the year. My love for mango was the inspiration. I had to do a mango sauce of some kind before the mango season was over and kaboom; Adashofmegnut saved the day.

I have not really shared a lot of recipes this Summer, so my end of Summer recipe had to be lit!

Without futher ado, the recipe is below. I’m running on 4hours of sleep, so let’s just get to it 🙂

And please check this out 🙂 http://janeskitchenmiracles.com/best-cookware-sets-reviewed

5.0 from 1 reviews
Chili Mango Chicken Wings (Party Chicken)
Prep time
Cook time
Total time
Serves: 9
for chicken
  • 1½ lb chicken wings(stewing henor soft chicken)
  • 1 large bay leaf
  • 1 small onion
  • 3 small garlic cloves
  • 1 inch fresh ginger
  • ½ cup oil
  • salt
  • bouillon(optional)
for sauce
  • 1 cup diced mango
  • 1 cup water
  • 1 Habanero pepper
  • ¼ cup soy sauce
  • ½ tsp ginger powder
  • ¼ garlic powder
  • 1 tsp honey or brown sugar
  • 2 tbsps. corn starch
  • ¼ cup water
  1. If using stewing hen: In a pot season the chicken with the bay leaf, onion, garlic cloves, ginger, salt and bouillon. Do not add any water. Let the chicken cook in it's own juices until almost dry; then add some water and check for seasonings. Cook until the chicken is very soft; then drain. Once the chicken is drained, pour the oil into a wok and let it get hot. Add the chicken and quickly fry on high heat; stirring often until the chicken is just brown on the outside and still soft on the inside. Once done, drain into a lidded bowl and toss with sauce.(skip the boiling part if using the softer chicken.Refer to note); then throw in your oven on 350 degrees for about 10minutes.(you could use the broiler for 2 minutes depending on the heat)
To make sauce
  1. blend the soy sauce, 1 cup water, habanero pepper and mango in a blender. Pour into a pot and season with the garlic, ginger and honey(add more if your mango is not sweet enough). Bring to a boil; then reduce heat. Mix the corn starch and ¼ cup of water; then pour into the mango sauce stir often until the sauce forms a slurry. Cook on low for 10 minutes. enjoy
Another way to enjoy this chicken without the quick fry method is to toss the cooked chicken with the sauce and cook in the oven until slightly brown. It is absolutely delicious :)….

If using using the soft chicken simply season with salt, paprika, pepper and bake in an oven; then toss in sauce and broil.



  1. Adwoa Fofie says:

    Definitely going to try the mango sauce. I’ve only tried mango in curry so this will be a learning curve. I’ll post it on my blog and link you when I do (if you don’t mind). Give me this and a coconut pineapple cocktail and I’m good to go.

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