Wingstop Mango Habanero Wings
Wingstop's Mango Habanero Wings copycat - crispy wings glazed in a sweet-heat mango sauce with fiery habanero kick. Tropical, fruity, and seriously spicy!
Contains Allergens
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Why you'll love it
Wingstop's Mango Habanero Wings are the ultimate sweet-heat experience - juicy tropical mango balanced with the fierce kick of habanero peppers. This flavour is for those who love their wings with serious heat but also crave fruity complexity. The mango provides a luscious, sweet base that cools you down momentarily before the habanero's slow-building fire takes over. What makes this sauce special is the balance: it's not just spicy for the sake of it, the mango adds genuine flavour and a silky texture that makes these wings addictively delicious. The habanero brings floral, fruity heat (it's significantly hotter than jalapeños) while lime adds brightness and agave nectar rounds out the sweetness. This copycat recipe nails that exact Wingstop profile - crispy wings with a glossy, vibrant orange sauce that's simultaneously tropical and incendiary!
About the original
Wingstop has been the wing authority since 1994, serving cooked-to-order wings in bold, signature flavours. With over 1,800 locations across 30+ countries, they've perfected the art of creating wings that are crispy on the outside, juicy inside, and coated in sauces that pack serious flavour.
Mango Habanero is one of Wingstop's hottest offerings and a fan favourite among heat seekers. The combination of sweet mango and fierce habanero creates a unique flavour profile that's both tropical and incendiary. Each order is hand-tossed in the vibrant orange sauce, creating wings that look as bold as they taste. It's perfect for those who want heat with a side of fruity complexity!
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Ingredients
For the Wings
- 1 kg Chicken wings — split into drumettes and flats
- 100 g Cornflour
- 1 tsp Baking powder
- 1 tsp Fine sea salt
- 1 litre Vegetable oil — for deep frying
For the Mango Habanero Sauce
- 150 ml Mango puree — or 1 large fresh mango, blended
- 2 Habanero peppers — deseeded for less heat
- 3 tbsp Lime juice
- 3 tbsp Agave nectar
- 40 g Unsalted butter
- 2 tbsp Rice vinegar
- 1/2 tsp Garlic powder
- 1/4 tsp Fine sea salt
Method
Pat wings completely dry with kitchen paper. Dry wings are essential for crispy skin.
Mix cornflour, baking powder, and salt. Toss wings until evenly coated, shaking off excess.
Heat oil to 180°C (350°F). Fry wings in batches for 10-12 minutes until golden.
Remove wings, drain, rest 5 minutes. Increase oil temperature to 190°C (375°F).
Double fry for 3-4 minutes until extra crispy and deep golden. Drain thoroughly.
Make the sauce: blend mango puree, habanero peppers, lime juice, agave nectar, rice vinegar, garlic powder, and salt until smooth.
Pour sauce into a pan, add butter, and simmer over medium heat for 5-7 minutes until thickened slightly. Stir frequently.
Toss hot wings in the warm mango habanero sauce until fully coated. Serve immediately while hot and sticky.
Tips & Variations
- Habaneros are VERY hot - wear gloves when handling and adjust quantity to taste.
- For milder wings, use only 1 habanero or substitute with scotch bonnets.
- Fresh mango works best, but frozen mango puree is a great shortcut.
- The sauce thickens as it cools, so toss wings while it's still warm.
- Agave nectar can be replaced with honey, but agave gives authentic flavour.
FAQs
- How spicy are these wings?
- Very spicy! Habaneros are 100-350x hotter than jalapeños. The mango sweetness balances the heat, but these are definitely for spice lovers. Reduce habaneros or deseed them for less heat.
- Can I use frozen mango?
- Yes! Frozen mango chunks work perfectly. Thaw them, then blend until smooth. You can also use store-bought mango puree or nectar (reduce the agave if using nectar).
- What can I substitute for habanero peppers?
- For similar heat, use scotch bonnet peppers. For milder wings, use 4-5 jalapeños or 2-3 serrano peppers. The flavour will be different but still delicious.
- How do I make the sauce thicker?
- Simmer the sauce longer to reduce and thicken, or add 1 tsp cornflour mixed with water and cook for 2 minutes until glossy.
Nutrition (per serving)
| Calories | 478 kcal |
|---|---|
| Protein | 31 g |
| Fat | 27 g |
| Carbs | 30 g |
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