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5 from 1 vote
Spicy Mango Chicken Wings
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

Delicious, oven baked chicken wings with a glaze of spicy, sweet & tangy mango chutney is the perfect party appetizer!

Course: Appetizer
Cuisine: Indo Chinese
Author: Shireen Sequeira
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
  1. Make the mango chutney:
  2. 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.
  3. Add the chopped mangoes and fry until slightly mushy. Then add the hot chilli sauce, mix well and fry for a few seconds
  4. Add juice of half a lime, white vinegar and the cayenne pepper.
  5. 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.
  6. 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)
  7. Simmer for 2 minutes and then remove from heat. Set aside to cool completely
  8. Marinate the chicken wings:
  9. Wash and drain the chicken wings on a colander and pat them completely dry. Season it with salt & pepper to taste
  10. 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
  11. Bake the chicken wings:
  12. Thread the chicken wings through clean, dry metal skewers and place them on a baking dish.
  13. 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)
  14. Once done, remove into a serving bowl and keep the wings warm
  15. Prepare the glaze:
  16. 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.
  17. 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.
  18. Add the spring onion greens and mix everything once. Take it off the heat
  19. Serve
  20. Add the glaze to the chicken wings and toss them together until evenly coated.
  21. Garnish with spring onion greens & serve immediately
Recipe Notes

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.