Recipe by Chef Louise Mellor
- 2 1/2 pounds organic chicken wings or drumettes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 teaspoons smoky paprika
- 1 tablespoon organic brown sugar
- 3 ripe mangoes, peeled, pit removed, and cut into chunks
- 1/2 cup water
- 1/4 cup honey
- 1/4 cup dark unsulfured molasses
- 1-2 teaspoons habanero pepper, veins and seeds removed and minced finely
- 2 tablespoons white wine vinegar
- 1 tablespoon tequila
Lightly dry chicken and set aside.
In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of pepper, paprika, brown sugar, and 2 teaspoons each of the garlic powder and onion powder. Season chicken on all sides and set aside for at least 30 minutes or up to 24 hours in a sealed plastic bag.
In a small pot over low to medium heat, add mangoes, 1 teaspoon of salt, and water. Bring to a low simmer and cook for 20 minutes.
With an immersion blender or in a food processor or blender, puree the mangoes until smooth. Return the puree to the pot and, over low heat, cook the mango puree down until you have 1 cup of thick puree, the consistency of apple butter or fruit preserves.
To the puree, add honey, molasses, habanero peppers, vinegar, pinch of salt, tequila, remaining half teaspoon of pepper, and remaining teaspoons each of garlic powder and onion powder. Stir to combine and simmer over low heat for an additional 10 minutes.
Preheat your oven to 450°F and adjust the rack to the upper third.
Line a baking sheet and arrange the wings/drumettes evenly, then place into the preheated oven and bake for 20 minutes.
Remove the wings from the oven, brush with the mango habanero sauce, and return to the oven for an additional 5 minutes.
Serve warm with extra sauce on the side.
Don’t like mangoes? You can easily change this recipe by using 4 ripe peeled and pitted peaches or nectarines.
If habanero peppers are too hot for you, replace them with 1–2 teaspoons of minced serrano pepper or cayenne pepper to taste.