Sweet and Spicy Mango Harissa Chicken Wings Recipe | ChefDeHome.com (2024)

Appetizers Chicken Snacks Parties

Sharing today, one of my favorite way to eat chicken wings: Sweet and Spicy! These lip-smacking wings are broiled not fried, and slathered in sweet mango and spicy garlicky Harissa Sauce!A mouth-watering and messy appetizer for heat seekers and chicken-wings lovers!

I think, all my Chicken Wings BBQ or Hot Sauce recipes, I shared so far, have a sweet and spicy element. To name a few -Honey Sriracha Wings, Honey Tangerine Buffalo Sauce Wingsare my special sweet and spicy favorites!

Wings are one most-wanted appetizer of everyone in my friends and family! And I'm always looking for inspirations to cook a different flavor of wings! These days I have found one more delicious way to spice chicken wings.... with a new spicy condiment - Harissa!! For a change, I decided to use mango puree to tame down the spiciness of Harissa and I would say, the combination of two was one of the best ever!

I don't think, now, I will ever have leftover Mango Puree in my refrigerator ever!!

No-kidding, not just Chicken wings, I even found it delicious with a pot-stickers, bbq chicken, quesadilla, and even in grilled cheese sandwich... possibilities are endless...

Mango Harissa Hot Sauce stays good in refrigerator for up-to one week.

Also, chicken wings are broiledin oven, so active time to perch on stove is almost nothing andno-deep-fryingalso comes with promise ofvery-less-oil-calories!

TIP:You can also deep fry wings if you prefer or get outdoors and grill wings on a gas/charcoal grill until done and crispy per your liking.

Happy Cooking!

Cheers!

Savita

Honey Sriracha Chicken Wings Honey Tangerine Buffalo Chicken Wings with Yogurt Ranch Dip BBQ Chicken Drumsticks with Chipotle-Beer BBQ Sauce

Ingredients

Mango Harissa Hot Sauce

3/4 Cup Mango (puree, or use mango nector)

1/4 Cup Harissa Chili Paste (Or use a spicy mild-hot chili paste)

1 tsp Cumin Powder

Salt (as per taste)

2 tbsp Apple Cider Vinegar (unseasoned)

2 tbsp Unsalted Butter (or use canola oil)

1/4 tsp Black Pepper

Broiled Chicken Wings

2 lbs Chicken Wings (or wings and drumettes)

2 tbsp Canola Oil

1 tbsp Harissa Chili Paste

2 tbsp Lemon (juice)

Salt (as per taste, I added 1/4 teaspoon)

Garnish or Sides

2 tbsp Parsley (fresh chopped)

Mix Vegetables (celery and carrot sticks, for serving, optional)

Mango-Buttermilk Dipping Sauce

1/2 Cup Butter Milk

1/4 Cup Mango (puree, or use nector)

Salt and Black Pepper (as per taste)

Smart Swap: Make rice, and use chicken thighs instead of wings to make substantial meal!

Directions

Hide Step Photos

• 1.Mango Harissa Sauce - Combine, all Mango-Harissa Hot Sauce ingredients (except salt and butter) cook on medium heat for 15 minutes until oil separates and sauce is think and rich red colored. Add butter and remove from heat.(30-40 secs) Stir to melt butter in the sauce (off heat). Taste and adjust salt. Set aside.
• 2.Preheat oven at 500 degrees Fahrenheit. In a small bowl, add seasonings - salt, harrissa, lemon juice, and oil. Whisk to combine. Add chicken wings and coat in marinade. On a sheet pan, place a grilling rack (or a cookie cooling rack), coat with oil spray. Place the wings on rack, keeping some spacing in-between. Switch oven to broil, then broil wings for 20 minutes, until wings are fully cooked through. For even crispy skin, I like to turn the wings, up-side down, half-way through the cooking. Additional Notes:Using rack instead of placing wings straight on sheet, help make crispy chicken wings. Air will circulate better and wings will not sit in their own juice while broiled.

• 3.When wings are cooked, in a wide bowl, add 1/2 of the sauce, add cooked crispy wings and coat wings in sauce with tongs or spatula.

  4.For Mango-Buttermilk Dipping Sauce, combine the ingredients, taste and adjust salt. Transfer sauce coated wings in a serving platter, drizzle remaining mango-harissa hot sauce over the top. Garnish with chopped parsley. Serve Mango-Buttermilk Dipping Sauce on the side for dipping! Serve and enjoy!

Savita's Notes:

Wings may take a little less time to cook than drumettes, watch closely after first 10 minutes as these start to get dark quickly.

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Hi, I’m Savita!
Blogger behind Chef De Home. (...about me)