Habanero & Mango Chicken Wings

Yield: serves 6
Active time: 1 hour
Total time: 1 hour


For the habanero and mango hot sauce
1 tablespoon vegetable oil
1 small onion, diced
2 garlic cloves, minced
2 cups chopped ripe mango
3 habaneros, roughly chopped (seeds removed if you wish)
½ cup granulated sugar
⅓ cup white vinegar
2 tablespoons fresh lime juice
¼ teaspoon salt

For the fried wings
8 x 3-joint chicken wings, drums separated
2 litres vegetable oil, for deep frying

To garnish
2 limes, halved and charred
½ mango, sliced and charred
3 spring onions, sliced
2 tablespoons cilantro, finely chopped
2 large red chilli, sliced


Make the hot sauce
Heat the oil in saucepan then add the onion and cook for 5 minutes, until softened. Add the garlic and stir for 30 seconds, then add the mango, habanero chilli, sugar, vinegar, lime and salt. Bring to a boil then simmer for 30 minutes, stirring occasionally to make sure it doesn’t catch. When the mangoes are completely soft, switch off the heat and let it cool slightly. Puree with a stick blender and transfer to a clean jar or bottle. Store in the fridge for up to 1 month.

Char the mango and limes
Heat a griddle pan until smoking hot. Brush the mango slices and lime halves with vegetable oil, then griddle until nicely charred. Put to one side.

Heat the oil to 350F in a large saucepan. Cook the wings for 6 minutes, in batches, until crispy and golden brown.

Serve the wings
Put half of the habanero sauce into a large mixing bowl and tip in the hot wings. Toss to coat the wings, then tip them onto a large serving plate. Garnish with the charred mango and limes, spring onion, red chilli slices and cilantro, then serve.