Best 3 Peach Mango Habanero Wing Sauce Recipes

MANGO-HABANERO WINGS

Steps:

• To make the sauce: Place mango, 3 habanero peppers, vinegar, brown sugar, and soy sauce in the jar of a blender and puree until smooth. Taste sauce and add in more habanero peppers to taste to reach desired spiciness, pureeing after each pepper addition until sauce is smooth.
• Place oil, ginger, and garlic in a medium saucepan set over medium heat and cook until garlic and ginger are faragarent, but not browned, 2 to 3 minutes. Pour in mango and habanero puree, stir to combine, and bring to a boil. Reduce heat to medium-low and let sauce simmer until slightly thickened, about 15 minutes. Remove sauce from heat and allow to cool. Transfer sauce to an airtight container and store in refrigerator until ready to use.
• To make the wings: In a small bowl, mix together baking powder, salt, white pepper, paprika, and chipotle powder. Place wings in a large bowl, pat dry with paper towels, and sprinkle in seasoning mixture. Toss until wings are evenly coated in the seasoning. Arrange wings in a single layer on a wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in the refrigerator for 8 hours to overnight.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and browned, about 45 minutes.
• Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer wings to a platter, garnish with cilantro, and serve immediately.

MANGO-HABANERO CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
• Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
• Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
• Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.