Connect with us

Mango-Habanero Wings



Well, it had to happen, but Wing Month 2021 is coming to a close. It feels fitting to end this most special time of year with a wing that is often a choice for me when eating out, but one I never attempted to make at home—mango-habanero wings. Being a fan of barbecue in general makes me a predisposed fan to the sweet-fruity-spicy combo, and these wings certainly have that to an extreme that I find pretty irresistible. Coming up with my own recipe let me fine tune everything I love about them to end up with some really ultimate specimens, in my opinion anyway.

Mango and habanero are common partners in crime for good reason—super sweet mangos get an extra boost of complimentary fruitiness from habaneros, which also deliver a contrasting heavy heat to the sugars. While I have not made a wing recipe until now with this duo, you can find the pairing throughout my extensive recipe work with other greats like mango-habanero shrimp or mango-habanero salsa.

When considering how this flavor combo would best work with wings, it required some initial thought on how a dry seasoning might best come into play. Most all of my wing recipes begin with a base of baking powder and salt—the former helps with giving grilled or baked wings a textured skin. By that's just a blank slate to build flavor upon, and I used a few additions here by way of white pepper for its unique sharpness, chipotle powder to add in some smokiness, and paprika mainly for a boost of color.

After placing my wings into a bowl and patting them dry with paper towels, I sprinkled in the rub and tossed the bowl at the same time to evenly coat all of the little pieces of chicken with the seasoning.

I then arranged the wings on a wire rack set in a sheet pan, leaving a little space between them, and then placed the entire thing in the fridge overnight. This air drying step is really crucial and well worth the effortless time if you want crackling skin on your wings without deep frying. I add the word “crispy” into most all of my wing recipes because most of the time grilled or baked wings are not associated with crunch, but as long as you don't skip this step, you should end up with that excellent crackling skin.

Now it was onto the big gun of this recipe, the sauce. No surprise that we start with a combo of mango and habanero. I tried hard to find Ataulfo mangoes, which are smaller, sweeter, and more tender than the larger, more standard mango varieties in the U.S., but could only find ones in an already rotting state, so settled on the ripest mangoes I could find from the plentiful common ones. I ended up using the flesh of almost two full mangoes and began the mix with three stemmed habaneros. I pureed those along with rice vinegar, brown sugar, and soy sauce and tasted. It was damn spicy, but I knew once cooked and then applied to wings, the sauce would lose some of its kick, so I added a couple more habaneros to deliver the more intense heat I was after with these wings.

Next it was time to move to the stove, where I started by heating garlic and ginger in oil until both were fragrant, but not yet browned. Then I added in the puree and brought it to boil, reduced the heat, and let it simmer.

The sauce was already pretty viscous, so it didn't take too long for it thicken up just a bit more to a consistancy to make it proper finishing glaze. As the sauce cooked, I tasted it and adjusted the seasonings as necessary to make it fully in balance and flavorful, which required a little more brown sugar and soy sauce from my starting point.

Now I try to make most of my recipes during the daylight hours for photographic purposes, but I was making these wings on a night we had a guest coming over who would be arriving just after sunset. I had to make a decision to either cook early to get better glamour shots, or cook later for the best eating for me and my guests and I chose the later. The air dried wings went on the grill over indirect heat just around sunset, and when they were done 45 minutes later, there was precious little light for photos and am surprised I could even get this one of their orange-hued and crispy skins.

I then moved indoors and worked with the non-ideal kitchen lights to grab a shot of me saucing the wings. I had made the sauce the day before and stored it in the fridge, so I took it out a couple hours before serving so the sauce wouldn't be too cold when it was applied to the hot chicken.

The wings were smelling really awesome at this point, and I didn't even try to improve my less than stellar lighting and plating and just snapped some photos real quick and dug in. The first flavor to hit in these wings was the strong sweet and fruity mango, which was so prominent that at first I couldn't imagine them being spicy. But then, as a fruitiness increased from the habaneros and light smoky undertone added an extra flavor dimension, the heat hit and hit hard. I got the lip numbing spiciness I was after, but it wasn't so intense that eating wing after wing wasn't pleasurable. It certainly helped that some pizza slices were consumed between rounds of wings, but that incredible sweet, fruity, and spicy progression had me coming back for more and more. I think my homemade sauce delivered some nice nuances that elevated them in my mind from what I usually get while eating out, with the fresh garlic and ginger being part of that, but the savoriness from soy sauce was really what delivered that extra something special. So it's sad to say this recipe puts a bookend on another wing month, but at least I know I'm leaving y'all with four great new recipes added to my already lengthy wing explorations to keep you going through the winter and beyond.
Published on Thu Jan 28, 2021 by Joshua Bousel

Print Recipe

Yield 4-6 servings

Prep 25 Minutes
Inactive 8 Hours
Cook 45 Minutes
Total 9 Hours 10 Minutes

For the Sauce
1 1/2 cups diced peeled ripe mango
3-6 habanero peppers, to taste
1/3 cup rice vinegar
1/4 cup light brown sugar
2 tablespoons soy sauce
1 tablespoon canola or vegetable oil
2 teaspoons finely chopped fresh ginger
2 teaspoon finely chopped fresh garlic (about 2 medium cloves)
Kosher salt, to taste
For the Wings
1 tablespoon baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
1 teaspoon paprika
1/2 teaspoon chipotle powder
3 pounds chicken wings, cut into drumettes and flats
2 tablespoons finely chopped fresh cilantro, for garnish
To make the sauce: Place mango, 3 habanero peppers, vinegar, brown sugar, and soy sauce in the jar of a blender and puree until smooth. Taste sauce and add in more habanero peppers to taste to reach desired spiciness, pureeing after each pepper addition until sauce is smooth.
Place oil, ginger, and garlic in a medium saucepan set over medium heat and cook until garlic and ginger are faragarent, but not browned, 2 to 3 minutes. Pour in mango and habanero puree, stir to combine, and bring to a boil. Reduce heat to medium-low and let sauce simmer until slightly thickened, about 15 minutes. Remove sauce from heat and allow to cool. Transfer sauce to an airtight container and store in refrigerator until ready to use.
To make the wings: In a small bowl, mix together baking powder, salt, white pepper, paprika, and chipotle powder. Place wings in a large bowl, pat dry with paper towels, and sprinkle in seasoning mixture. Toss until wings are evenly coated in the seasoning. Arrange wings in a single layer on a wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in the refrigerator for 8 hours to overnight.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and browned, about 45 minutes.
Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer wings to a platter, garnish with cilantro, and serve immediately.

You Might Also Like

barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Grilling,Wings

By: (Joshua Bousel)
Title: Mango-Habanero Wings
Sourced From:
Published Date: 01/28/21

Did you miss our previous article…

Continue Reading

Grilling Recipes

Grilled Pork Chop Dinner Ideas



If you want to spice up your grilled pork chops, here are some ideas for marinades. Brown sugar is the most flavorful option, but if you're avoiding sugar, you can use honey, maple syrup, or oil. You can also rub spices into the meat with your fingertips. Try ancho chili powder, garlic powder, paprika, dried oregano, or ground cumin. If you want a spicy kick, add cayenne pepper or hot sauce.

If you're using a gas grill, lower one burner to medium heat. Then, place the pork chops on the grill, covering them to prevent them from burning. You can flip them frequently during the cooking process to ensure they cook evenly. To get the best results, cook the pork chops until they register an internal temperature of 145 degrees Fahrenheit.

Pork chops can be marinated overnight or up to eight hours. A marinade can add a unique taste and can include crushed red pepper flakes and olive oil. You can also use an Asian marinade by mixing toasted sesame oil, olive oil, garlic, ginger, and brown sugar. These ingredients are great for marinating pork chops. You can serve these chops with a side of baked potatoes or pasta for a flavorful meal.

Another great grilled pork chop idea is to marinate it in a sauce that contains garlic and rosemary. You can then grill the chops on the grill to get a beautifully seasoned crust. You can also try marinating them in lemon, garlic, or white wine. For extra flavor, try grilling them over hickory chips.

Generally, the chops should be grilled for seven to ten minutes on each side. You should check the internal temperature with an instant read thermometer. The internal temperature should be at least 145 degrees Fahrenheit. After cooking, you should allow the chops to rest for a few minutes before slicing.

Frequently Asked Questions

How do I clean my charcoal grill?

Clean your grill by removing any food particles and washing it with warm water. Before you use your grill, make sure it is at least half-way heated. You can scrape off grease from the grates by using a metal spatula. Once cleaned, wipe down the grates with a damp cloth.

If you don't have a grill brush, you can also use a piece of wire mesh to scrub the grates. After cleaning, rinse the grate.

How to Setup and Light a Charcoal Grill

Charcoal grills come in two types: electric and charcoal. While they're easier to use than charcoal barbecues, electric grills don't produce the same heat. Electric grills also tend to be less expensive than charcoal ones.

To light a charcoal-grill, first place coals in the bottom half. Next, add wood pieces or chips to your firebox. When the coals have reached a certain temperature, use tongs to spread them evenly over the grill. When the coals begin to burn down, remove the lid and wait until all the coals are completely extinguished.

How to Keep a Charcoal Grill Lit?

Light the charcoal first and then place them on the grill. This will keep the charcoal grill lit. This is easiest to do with a chimney starter. This device is made up of a tube of metal that has been filled with charcoal and briquettes. Once ignited, it creates hot air which rises through a chimney and ignites the charcoal within the grill.

How to Start an Electric Grill

Find a reliable supplier to purchase quality equipment at affordable rates in order for you to begin an electric-grill. The first thing you need to do is decide on the grill type that you want. Next, think about how much space you have, where you intend to place it and whether you will use gas or electrical. You should also consider whether to choose from charcoal or propane grills.


  • Nearly 70 percent agree they'd prefer two extra hours of sleep over a piece of expensive jewelry. (
  • According to the National Fire Protection Association, between 2011 and 2016, US fire departments responded to an average of 9,600 home fires started by yearly grills. (

External Links

How To

Five Mistakes You Must Avoid When Grilling on Charcoal

You should avoid making mistakes when grilling with charcoal. These are five rookie errors to avoid when grilling with charcoal.

1) Do not use too much charcoal.

If you don't know the proper way to grill, it is easy to burn food. To cook food properly, you need to ensure the charcoal is evenly distributed. Too many charcoal pieces can cause the fire to burn quickly. This could mean you don't get heat from your fire. In addition, you may also lose the flavor in your food.

2) Keep the lid shut.

The smoke that gives your food its distinct flavor can be lost if the lid is left open. It is always best to close the lid so that the smoke stays inside the grill. But, you should not cover the entire grill. Instead, just cover half of the grill so that you can still see what you are doing.

3) Don't forget to turn off the gas.

You should never forget to turn off the natural gas before closing the lid. A lot of carbon monoxide poisoning will result if this is not done. Carbon monoxide poisoning, which is the leading cause of death in grillers, is one of the most serious.

4) Do not leave the grill unattended.

You should always take care of the grill when you are using it. In case of an emergency, make sure you have someone nearby. Make sure the lid is closed while you are away.

5) Never use lighter fluid.

The fluid that is lighter than the recommended one is extremely flammable. When grilling, it is best to avoid lighter fluids. Instead, spray water into a spray bottle. You can extinguish any flames by using a spray bottle filled with water.

Continue Reading

Grilling Recipes

Best Grill Recipes 2017 – Late Summer Dinners on the Grill



One of the signature flavors of summer is the scent of a charred grill. Grilling can provide you with that same flavor, but with a more streamlined process. Whether you're looking for a quick and easy meal or something more elaborate, you'll be able to find a great late summer grilling recipe to impress your guests.

Classic southern tomato sandwiches are a great way to showcase summer tomatoes at their peak. With just a pinch of salt and generous amounts of mayonnaise, they'll showcase juicy heirlooms. You can also use peaches and feta to make an extra-refreshing summer salad. A grilled corn salad topped with a miso honey butter is another summertime classic.

You can also throw a backyard burger party. These backyard barbeques are perfect for building burger bars and throwing potlucks. Burgers are the quintessential summer food. You can even set up a burger bar so your guests can build their own burgers. In addition to that, you can serve them with a variety of sides and beverages.

Grilled chicken is another easy and delicious late summer grilling idea. Grilled chicken can be seasoned with fresh black pepper, thyme, lemon, and salt. Or, you can make a marinade and a glaze for it. Grilled carrots are also great as a side dish.

Wild-caught seafood is another great late summer grilling idea. You can also prepare swordfish skewers with salsa verde for a truly delicious meal. These simple yet tasty recipes are sure to impress guests. Whether you plan to make jerk grilled lobsters, tuna fish tacos, swordfish skewers, or other types of seafood, a grilled seafood meal is the perfect way to enjoy the last months of summer.

If you're having a barbeque during the late summer months, you can serve grilled vegetables alongside grilled meat or fish. Vegetables are a traditional summer side dish and can be smoked or caramelized. You can also make grilled fava beans. These are best cooked young, so make sure to buy a variety of varieties. In addition to these, you can try grilled masala street corn, which hails from India and seasoned with garam masala spice. It's great with Indian feasts!

Steak is another classic for the late summer grilling season. Steak can be grilled, as long as it's grass-fed. If you're looking for a simple grilled main dish, a grass-fed steak can be the ideal choice. Choose a filet, NY strip steak, or ribeye, depending on the type of steak you're serving. Pair it with a tangy grilled salad. Another classic option is grilled salmon with a floral salsa. This dish will stay intact on the grill while it cooks and become melt-in-your-mouth-tender.

Frequently Asked Questions

How do you keep a charcoal grill lit.

A charcoal grill needs to be lit first. Then, place the coals in the grill. The easiest way is to use a chimney starter. This device is made up of a tube of metal that has been filled with charcoal and briquettes. Once ignited, it creates hot air which rises through a chimney and ignites the charcoal within the grill.

How to keep a charcoal grill hot?

You can keep a charcoal barbecue hot by placing coals in the bottom half of your grill and covering it with a lid. This method is perfect for grilling meats, chicken breasts or fish fillets.

If you are grilling larger items such as whole chickens, whole pork shoulders, ribs or briskets, these should be placed directly on the coals. You can also cover smaller foods like shrimp, scallops and salmon with foil.

It is important that you don't leave the charcoal grill's lid open for too long. The temperature will drop if the lid is left open for too long, which can lead to uneven cooking.

How to set up and ignite a charcoal grill

Charcoal grills are available in two versions: charcoal and electric. Electric grills are easier to operate than charcoal grills but don't produce the same amount of heat. You will also find that electric grills cost less than charcoal grills.

To light a charcoal fire, place coals on top of the grill. Next, add wood chunks or chips to the firebox. When the coals have reached a certain temperature, use tongs to spread them evenly over the grill. When the coals begin to burn down, remove the lid and wait until all the coals are completely extinguished.

How long can I leave my charcoal grill on?

A charcoal grill can remain on for many hours before you are done cooking. Be careful not to leave your grill on because it could get too hot.

After 30 minutes, it is the best time for your grill to be taken off. This is when the coals have sufficiently burned to stop any flare-ups.

An hour is the second best time to remove your charcoal grill. The majority of the charcoal will be consumed by the food.

The worst time for charcoal to be removed is after three hours. At this point, most of your coals will have turned black and become useless. Charcoal will not provide heat anymore.


  • You do this with charcoal, though, by distributing at least 75 percent of the coals to one side, creating two different temperature zones. (
  • Flip the steak over at about 60% of the cooking time. (

External Links

How To

Our 25 Best tips to help you master the art of cooking outdoors.

Now that you know why pellet smokers are so great for outdoor cooking, here's some advice to help you get the most out of your experience.

  1. You can slow cook with a pellet smoking device. Slow cooking is ideal when smoking meats, poultry or fish. To get the best flavor, cook these items at a low temperature for long periods.
  2. Smoke foods slowly. Slowly smoking foods can cause them to dry out. Instead, smoke foods at a steady pace until they reach desired tenderness.
  3. During the last stages of smoking, add spices. Spices can be added to smoked foods during the final stages.
  4. Keep the lid tightened. It helps to keep the temperature constant and prevents moisture loss.
  5. Clean regularly. Regular cleaning will help ensure your pellet smoker remains free from any dirt or unpleasant odors.
  6. Buy quality pellets. High-quality pellets will ensure your pellet smoker runs smoothly.
  7. Your pellet smoker should not be overloaded. Overloading your pellet smoker can increase the danger of fire hazards.
  8. Check that the air vents are working properly. Air vents allow smoke to escape, preventing fires.
  9. The temperature gauge should be checked frequently. You can monitor the progress in your meals by checking it frequently.
  10. Make small batches. Cooking large quantities is a wasteful way to save time and money. Making smaller batches of food will save you both time AND money.
  11. Properly store food. Proper storage preserves food's freshness and preserves its taste.
  12. Use a digital thermostat. A digital thermometer accurately measures the internal temperature.
  13. Use a timer. Timers allow you to track how long it takes for different kinds of food to cook.
  14. Use a scale. This will save you time and money.
  15. Use a deep fryer. A great way to add flavor is to deep fry foods.
  16. Use a freezer. Freezing food is one the best methods to preserve it.
  17. Refrigerate. Refrigeration slows down spoilage, making it possible to store food longer.
  18. Vacuum seal your food. Vacuum sealing food locks in its nutrients.
  19. Blend in a blender. Blending food releases its juices. It enhances its flavor.
  20. A juicer is a great tool. Juicing foods reduces waste and improves digestion.
  21. A pressure cooker is an option. Pressure cooking allows for the elimination of most water content, which leads to faster cooking times.
  22. Use a microwave oven. Microwave cooking reduces time and saves you energy.
  23. Use a rotisserie. Rotisseries are able to turn the food over repeatedly, allowing it time to brown evenly.
  24. Use a spice rack. Spices can enhance the taste of food.
  25. Use a slow cooker. Slow cookers can be used to reduce the time required to prepare certain dishes.

Continue Reading

Grilling Recipes

Butter Recipes For Corn and Grilled Corn With Feta



One of the most delicious ways to jazz up corn is with a delicious butter recipe. This one-ingredient corn butter can be spread on cornbread or baked potatoes, blended into ice creams, or folded into vegetables in place of cream. It can even be added to a corn salad or black bean and corn salad. Whitney Wright reveals a wide range of applications for this versatile ingredient in a Genius article.

A good butter recipe for corn can also include chile powder and barbecue sauce. This combination is fantastic with grilled corn, and can be refrigerated for two weeks. For an added touch of flavor, try adding garlic and chili powder to the butter. A small saucepan can be used to thicken the butter and serve it over corn.

Another tasty butter recipe for corn is seasoned butter. It can be flavored with salt or pepper. For additional flavor, you can also add some paprika or cayenne pepper. This recipe will not only enhance the flavor of corn but also make the husks char. This recipe is easy and fast to make, and you can also pair it with meat for a mouth-watering meal.

One of the easiest and most popular summer side dishes is grilled corn on the cob. Everyone loves it, and it can be easily dressed up with butter. Although it is always great with just salt and butter, flavored butter is an even better way to elevate corn on the cob. My personal favorite is garlic parmesan butter, but garlic butter isn't bad either.

Frequently Asked Questions

How to Start an Electric Grill

You need to find reliable suppliers who offer quality equipment at reasonable prices in order to start an electric grill. First, choose the type of grill that you want. Next, think about how much space you have, where you intend to place it and whether you will use gas or electrical. The last thing you need to decide is whether you want to use propane or charcoal grills.

How to Setup and Light a Charcoal Grill

Charcoal grills are available in two versions: charcoal and electric. While electric grills are easier than charcoal grills to operate, they produce less heat. Electric grills are also less expensive than charcoal grills.

To light a charcoal grill, first place coals on the bottom half of your grill. Next, add wood pieces or chips to your firebox. When the coals have reached a certain temperature, use tongs to spread them evenly over the grill. Remove the lid once the coals begin burning down. Wait until the entire grill is completely extinguished.

How Long Can I Leave My Charcoal Grill On?

Your charcoal grill can be left on for up to four hours to finish cooking your item. However, be careful about leaving your grill unattended because it may get too hot.

It is best to wait for 30 minutes before you turn your grill on. The coals will be sufficiently charred by this time that there won't need to be flare-ups.

After one hour, the charcoal grill is best. By this point, most of the coals will have been consumed by the food.

After three hours, it is best to dispose of your charcoal. At this point, most of your coals will have turned black and become useless. Charcoal will also cease to provide heat.

What is the difference of a barbecue and a smoker?

A grill is a device that uses open flames to cook food. A smoker cooks food by using smoke.

Grills are commonly used for grilling meats and vegetables, as well seafood, poultry, and other foods. Smokers are used to smoke meats, cheeses and fruits.

There are many grills on today's market. There are many different types of grills on the market today. For example, a pellet grill is good for cooking large cuts of meat, while a kettle grill is better for cooking steaks and chicken breasts.


  • Flip the steak over at about 60% of the cooking time. (
  • According to the National Fire Protection Association, between 2011 and 2016, US fire departments responded to an average of 9,600 home fires started by yearly grills. (

External Links

How To

Grilled Chicken: Tips

Grill chicken breasts whole. The thicker the breast, the longer it takes to cook.

To prevent burning the chicken's outside, you can use a barbecue mitt while flipping it.

Take off the skin before grilling for tender, juicy chicken.

Grill chicken on both sides. After oiling, season the chicken with salt, pepper, and black pepper.

Cover the chicken and place it on the grill. Turn the chicken at least once during the first 15 minute of grilling.

After 15 minutes, check your chicken. Continue grilling the chicken if it looks cooked. If not, transfer the chicken to indirect heat.

Turn the chicken once every 10 minutes. Continue grilling until the juices run clear when the thickest part of the thigh is pierced with a knife.

Transfer the chicken to an oven-proof platter.

Continue Reading




%d bloggers like this: