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Wings (Buffalo & Mango Habanero)

Oven-baked wings that come out shatteringly crisp, tossed two ways: classic Buffalo and a sweet-hot mango habanero.

Serves
4–6
Prep
15 mins
Cook
1 hr 10 mins

Ingredients

Wings
Buffalo sauce
Mango habanero sauce

Instructions

Wings1 hr 20 mins

1Coat5 mins
  • In a large bowl, toss
    Chicken wings
    split into drumettes and flats, patted very dry, 1½ kg
     with
    Baking powder
    1½ tbsp
    ,
    Salt
    1½ tsp
    ,
    Black pepper
    ½ tsp
     and
    Garlic powder
    ½ tsp
     until evenly coated.
2Set up the tray5 mins
  • Line a baking tray with foil and set a wire rack on top, then lightly oil the rack.
  • Arrange the wings skin side up, making sure they aren't touching.
3First bake, low30 mins
  • Bake at 120°C (fan 100°C) for 30 minutes to render the fat.
4Second bake, high40–45 mins
  • Turn the oven up to 220°C (fan 200°C).
  • Bake for another 40–45 minutes, flipping halfway if needed, until deeply golden and crisp.

Buffalo sauce

1Make the Buffalo sauce5 mins
  • While the wings bake, melt
    Unsalted butter
    115 g
     in a small saucepan over low heat.
  • Whisk in
    Hot sauce
    120 ml
    ,
    Worcestershire sauce
    1 tsp
     and
    Honey or brown sugar
    1 tbsp
    Optional
    .
  • Keep warm.

Mango habanero sauce

1Blend5 mins
  • While the wings bake, add
    Mango
    peeled and diced, 1 ripe
    ,
    Habanero peppers
    stemmed and seeded, 1–2
    ,
    Peeled garlic
    2 cloves
    ,
    Apple cider vinegar
    2 tbsp
    ,
    Honey
    2 tbsp
    ,
    Lime juice
    1 tbsp
     and
    Salt
    ½ tsp
     to a blender.
  • Blend until completely smooth.
2Simmer5–7 mins
  • Pour the purée into a small saucepan over medium heat.
  • Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened.
  • Keep warm.

Wings & Buffalo sauce & Mango habanero sauce5 mins

1Toss and serve5 mins
  • Divide the hot, crispy wings between two bowls.
  • Pour the warm Buffalo sauce over one half and the warm mango habanero sauce over the other, and toss each immediately until well coated.
  • Serve with celery sticks and blue cheese or ranch dip.

Tips & Notes

  • Habanero warning: Habaneros pack a serious punch: use 1 pepper for medium-hot wings, 2 for hot, or leave the seeds in if you are very brave. Wash your hands thoroughly after handling them, or wear gloves.
  • Air dry: For best results, let the wings sit uncovered on a rack in the fridge for a few hours before baking.
  • Spacing: Don't crowd the tray; air circulation is key.
  • Saucy or dry: If you prefer drier wings, serve the sauces on the side for dipping.