Mango Habanero Lime Chicken Wings with Fresh Coriander
Ripe mango, habanero chilli, lime and honey make a smooth fruity glaze with proper heat. These BBQ wings are cooked until crisp first, then finished with coriander for a fresh, colourful, sticky chilli bite.
Ingredients
Chicken Wings
- 1.2 kg chicken wings split into flats and drumettes
- 1 tbsp rapeseed oil
- 1½ tsp fine sea salt
- 1 tsp baking powder
- 1 tsp ground coriander
- ½ tsp garlic granules
- ½ tsp cracked black pepper
Mango Habanero Lime Glaze
- 220 g ripe mango flesh diced
- 1 habanero chilli deseeded for medium heat or left whole for hotter wings
- 45 g runny honey
- 1 lime zest and juice
- 1 tbsp rice vinegar
- 1 tsp Dijon mustard
- 1 garlic clove grated
- ½ tsp fine sea salt
- 1 tbsp water if needed
- 2 tbsp chopped fresh coriander
- 1 spring onion thinly sliced
Instructions
Season the Wings
- Pat the wings dry. Toss them with rapeseed oil, salt, baking powder, ground coriander, garlic granules and black pepper.
- Arrange on a rack and chill uncovered for 45 minutes. The ground coriander gives a soft citrus note under the mango glaze, while the baking powder helps the skin dry.
Blend the Mango Glaze
- Put the mango, habanero, honey, lime zest, lime juice, rice vinegar, mustard, garlic and salt into a blender.
- Blend until smooth. If the mixture is too thick to move, add 1 tbsp water. It should look like a loose fruit purée rather than a thick chutney.
Simmer the Glaze Briefly
- Pour the mango mixture into a small pan. Simmer gently for 5 to 7 minutes, stirring often.
- The glaze should thicken slightly and lose its raw chilli edge. Don’t reduce it too far. It will tighten again on the wings.
BBQ the Wings Indirectly
- Prepare the BBQ for indirect cooking at 180°C to 200°C. Place the wings on the cooler side and close the lid.
- Cook for 25 to 30 minutes, turning once or twice, until the skin is dry and the thickest pieces reach at least 74°C.
Glaze Over Controlled Heat
- Brush the wings lightly with the mango habanero glaze. Move them nearer the hot side, but avoid fierce direct flames.
- Turn every minute and brush again for 4 to 6 minutes. You want sticky orange edges and light char, not blackened fruit sugar.
Finish Fresh
- Move the wings to a serving tray. Brush with a final thin coat of warm glaze.
- Scatter with fresh coriander and sliced spring onion. Serve with extra lime wedges for squeezing at the table.
Notes
Use ripe mango that smells fragrant at the stem end. If the mango is hard, the glaze tastes thin and grassy. Frozen mango can work well, but thaw it fully and drain off excess liquid before blending. I’d rather use good frozen mango than a stubborn supermarket mango pretending it’s ready.
Habanero brings fast, clean heat. Wear gloves if you’re sensitive to chilli, and don’t rub your eyes unless you fancy a dramatic afternoon. Deseeding takes the edge off, but it won’t make the chilli mild. If habanero feels too fiery, use half a chilli and add more after blending. You can build heat. You can’t politely remove it once it’s in the pan.
Nutrition
Calories: 487kcalCarbohydrates: 25gProtein: 32gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 141mgSodium: 830mgPotassium: 520mgFiber: 3gSugar: 22gVitamin A: 1140IUCalcium: 54mgIron: 2.2mg
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