Mango Habanero Wings (Buffalo Wild Wings Copycat)

Why You’ll Love This Recipe

• Twice-fried technique means shatteringly crisp wings that stay crunchy under sauce.
• Balanced sweet–heat glaze: ripe mango, honey, and citrus tame the fiery habanero.
• Restaurant-style shine and cling thanks to a quick reduction and a knob of butter.
• Flexible heat level—use one habanero for medium, two (and seeds) for wild.

Grocery List

• Produce: 2 large ripe mangoes (or 12 oz frozen), 1–2 habanero chiles, 3 garlic cloves, 2 limes, 1 orange, cilantro or chives, optional carrots and celery for serving
• Dairy: Unsalted butter
• Pantry: Chicken wings, neutral frying oil, kosher salt, black pepper, baking powder, cornstarch, honey, apple cider vinegar, soy sauce, ketchup, brown sugar (optional), sesame seeds (optional), ranch or blue cheese dressing

Full Ingredients

For the Wings

• 3 lb (1.36 kg) chicken wings, split at the joints, tips removed
• 2 tsp kosher salt
• 1 tsp aluminum-free baking powder
• 2 tbsp cornstarch
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional)
• 2 qt (1.9 L) neutral oil (canola or peanut) for frying

For the Mango Habanero Glaze

• 1 1/2 cups (360 ml) mango purée (from about 2 large ripe mangoes or 12 oz/340 g frozen, thawed)
• 1/3 cup (110 g) honey
• 3 tbsp (45 ml) apple cider vinegar
• 2 tbsp (30 ml) fresh lime juice
• 2 tbsp (30 ml) orange juice
• 1–2 fresh habanero chiles, stemmed (remove seeds for medium heat; include some for extra heat)
• 3 garlic cloves
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) ketchup
• 1/2 tsp kosher salt
• 2 tbsp (28 g) unsalted butter
• Optional for extra cling: 1 tsp cornstarch mixed with 1 tbsp water (slurry)

For Serving

• 1 tsp finely grated lime zest, plus lime wedges
• 2 tbsp chopped cilantro or chives
• 1 tsp toasted sesame seeds (optional)
• Carrot and celery sticks; ranch or blue cheese dressing

Step-by-Step Instructions

Step 1: Dry-brine and dust the wings

Pat the wings very dry with paper towels. In a large bowl, toss with kosher salt, baking powder, black pepper, and garlic powder (if using) until evenly coated. Sprinkle in the cornstarch and toss again to form a thin, even coating. Set the wings on a wire rack over a sheet pan while you make the sauce. This brief rest helps the coating hydrate and adhere.

Step 2: Blend the mango–habanero base

In a blender, combine mango purée, honey, apple cider vinegar, lime juice, orange juice, habaneros, garlic, soy sauce, ketchup, and salt. Blend until completely smooth and vibrant orange. Start with one habanero, taste after simmering, and add the second if you want more heat.

Step 3: Simmer to a glossy glaze

Pour the blended sauce into a medium saucepan and bring to a lively simmer over medium heat, stirring often. Cook 6–8 minutes until the bubbles look syrupy and the sauce coats the back of a spoon. If you want a thicker, ultra-clingy glaze, whisk in the cornstarch slurry and simmer 30–60 seconds more. Turn off the heat and whisk in the butter until shiny. Keep warm over low heat, stirring occasionally.

Step 4: First fry at 300°F (149°C)

Pour oil into a deep, heavy pot to reach 2–3 inches deep. Heat to 300°F (149°C). Fry the wings in 2–3 batches, maintaining temperature, for 8–9 minutes per batch until pale and just cooked through (165°F/74°C internal). Transfer to a wire rack and rest 10 minutes. Raise the oil temperature to 375°F (190°C).

Step 5: Second fry at 375°F (190°C) for ultimate crisp

Return the wings to the 375°F oil in batches and fry 4–5 minutes until deeply golden and audibly crisp. Drain on the rack and season with a pinch of salt while hot.

Step 6: Toss, garnish, and serve

Place the hot wings in a large bowl, pour over 2/3 of the warm glaze, and toss until every nook is lacquered. Add more glaze to taste. Finish with lime zest, chopped cilantro or chives, and sesame seeds. Serve immediately with carrot and celery sticks and ranch or blue cheese for dipping. Offer any remaining glaze on the side.

Pro Tips

• Handle habaneros with care: wear gloves and avoid touching your face; the seeds and membranes contain most of the heat.
• Keep the oil temp steady. Overcrowding drops temperature and makes soggy wings—fry in smaller batches for consistently crisp results.
• For the glossiest sauce, reduce until syrupy and finish with butter; use the optional cornstarch slurry only if you prefer a very clingy glaze.
• Don’t sauce too early. Toss wings in glaze right before serving to preserve crunch.
• Want it milder? Use only one habanero and add 1–2 extra tablespoons honey after simmering to balance heat.

Variations

• Oven-Baked: Arrange seasoned wings on a rack over a sheet pan; bake at 425°F (220°C) for 45–50 minutes, flipping at 30 minutes. Broil 2–3 minutes to brown. Toss with warm glaze.
• Air Fryer: Cook wings at 390°F (200°C) for 24–28 minutes, shaking every 8 minutes; finish at 400°F (205°C) for 3–4 minutes. Toss with glaze.
• Boneless “Wings”: Cut boneless chicken thighs into chunks, toss in 1/2 cup cornstarch + 1/2 tsp salt, fry at 350°F (177°C) for 4 minutes, then 375°F (190°C) for 2 minutes. Sauce as directed.

Storage & Make-Ahead

Glaze can be made up to 1 week ahead; store refrigerated and rewarm gently. First-fry wings up to 24 hours ahead; cool, cover, and refrigerate. When ready, perform the second fry at 375°F for 4–5 minutes and toss in warm glaze. Leftover sauced wings keep 2–3 days refrigerated; reheat on a rack at 400°F (205°C) for 10–12 minutes. For longer storage, fully cook (unsauced), cool, and freeze up to 2 months; re-crisp at 425°F (220°C) for 15–18 minutes, then sauce.

Nutrition (per serving)

Approximate for 1/4 of recipe (about 6–7 pieces): 720 kcal; 45 g fat; 30 g carbohydrates; 35 g protein; 910 mg sodium; 22 g sugars. Values will vary based on wing size and oil absorption.