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Spicy Mango Chicken Wings

Delicious, oven baked chicken wings with a glaze of spicy, sweet & tangy mango chutney is the perfect party appetizer!
Course Appetizer
Cuisine Indo Chinese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


For the mango chutney

  • 2-3 teaspoons oil
  • 3 teaspoons chopped garlic
  • 2 semi ripe mangoes chopped (approx 1-1/2 cups)
  • 3-4 teaspoons of hot chilli sauce pili pili/peri peri or sriracha * see notes
  • juice of half a lime
  • 1 teaspoon white vinegar
  • 1/2 teaspoon cayenne pepper
  • 2-3 tablespoons brown sugar adjust to taste * see notes
  • 1/4 cup water
  • salt to taste

For the chicken

  • 900 gm 2 lbs/26 pieces chicken wings
  • salt & pepper to taste
  • Juice of half a lime
  • 2 teaspoons light soy sauce
  • 3 tablespoons mango chutney
  • 1-2 teaspoons cornstarch cornflour

For the glaze

  • 1 tablespoon butter
  • 3 tablespoons mango chutney
  • 1 tablespoon light soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water
  • 1 tablespoon spring onion greens


  • Make the mango chutney:
  • Heat the oil in a saucepan and add the chopped garlic. Fry on a medium low heat for a couple of seconds or until the raw smell vanishes.
  • Add the chopped mangoes and fry until slightly mushy. Then add the hot chilli sauce, mix well and fry for a few seconds
  • Add juice of half a lime, white vinegar and the cayenne pepper.
  • Now add the brown sugar in parts. Start off with 2-3 teaspoons and increase it as you go. The amount of sugar used will depend on the sweetness of the mangoes so add it accordingly. You want a chutney that is sweet, tangy & spicy at the same time with none of the flavours overpowering the others.
  • Add 1/4 cup of water, salt to taste and mix and mash everything coarsely using a fork or a potato masher (or a stick blender on pulse mode)
  • Simmer for 2 minutes and then remove from heat. Set aside to cool completely
  • Marinate the chicken wings:
  • Wash and drain the chicken wings on a colander and pat them completely dry. Season it with salt & pepper to taste
  • Add the lime juice, soy sauce, mango chutney and cornstarch. Give everything a good mix so that the marinade coats the chicken wings evenly. Keep aside for 20-30 mins or overnight
  • Bake the chicken wings:
  • Thread the chicken wings through clean, dry metal skewers and place them on a baking dish.
  • Bake in a preheated oven at 200 degrees C for 15-17 minutes (depending on the size of each wing they could be done anywhere between 12-17 mins so keep an eye out after 12 mins)
  • Once done, remove into a serving bowl and keep the wings warm
  • Prepare the glaze:
  • Heat a small saucepan or frying pan and add the butter. Don't let the butter melt & sizzle as it will change the texture and consistency of the glaze. Add the mango chutney, soy sauce, brown sugar & mix everything together till well blended.
  • Let the mixture simmer for a few seconds and when little bubbles begin to appear, add the cornstarch mixture and mix everything quickly to avoid lumps. Stir till the glaze thickens.
  • Add the spring onion greens and mix everything once. Take it off the heat
  • Serve
  • Add the glaze to the chicken wings and toss them together until evenly coated.
  • Garnish with spring onion greens & serve immediately


1. If you don't have any of the hot chilli sauces you can soak around 12-15 Kashmiri or Bedgi chillies in hot water for 15 mins and then grind them to a fine paste. This is an easy substitute.
2. We used semi sweet mangoes that were slightly sour. So we used around 9 teaspoons of muscovado sugar which is not very sweet & has a deep, rich flavour. If you are using white sugar you will need lesser quantity.
3. You can also use raw mangoes for this recipe. Adjust the sugar accordingly.