Wingstop Mango Habanero Recipe

Wingstop Mango Habanero Recipe


How To Make Wingstop Mango Habanero

These copycat Wingstop mango habanero chicken wings serve spicy and sweet hints in one recipe. Enjoy this deep-fried dish for a juicy bite.

Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins


  • 30 chicken wing sections
  • 12 oz mango nectar, (1 can)
  • ¼ cup brown sugar
  • 6 habanero peppers, stemmed
  • 2 tbsp soy sauce
  • 1 tbsp sriracha hot chili sauce
  • 1 tbsp rice vinegar
  • 1 stick butter
  • 3 cloves garlic, minced
  • 2 tbsp honey
  • 1 cup cornstarch
  • 2 cups vegetable oil, for frying


  1. Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
  2. Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
  3. Melt butter in a saucepan over medium heat. Add minced garlic; cook for about 30 seconds until fragrant. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, for 45 minutes to 1 hour until the sauce is reduced by 75% and thickened to a glaze. Remove from heat.

  4. Preheat the oven to 200 degrees F.

  5. Heat oil in a deep-fryer to 350 degrees F.

  6. Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry for about 8 minutes until golden brown and crispy. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.

  7. Place wings in a large bowl. Pour ½ the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until the wings are coated to liking.

  8. Serve and enjoy.


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