These Mango Chili Chicken Wings with Garlic Lime Dip are my favorite to make for a table full of friends and family. It’s the best watching someone reach over to grab a wing. Then dunk it in the dip. Take a juicy bite. Then satisfyingly slurp up the last little bits of the tangy, spicy mango chili sauce on their fingers. I originally made this mango chili sauce for a curry I was testing, but accidentally bought wings instead of drumsticks. Oh well, this accident was meant to be!
If you end up with leftover mango chili sauce – save it! You can use this on top of burgers, toss it with some shrimp and pan fry it, or use it as a grilling sauce. Making this for a party or with a group of people? Try this with my Herby Avocado Fries (+ cilantro-lime dip) or with my Vegan Nashville Hot “Chicken” Poppers!
If you decide to make this recipe or have any questions about how to make it, head over to my instagram @thefamiliarkitchen so we can connect and I can see how it turned out for you!
Mango Chili Chicken Wings with Garlic Lime Dip
Ingredients
- Chicken Wings, 25-30
Dry Rub
- AP Flour, 1 cup
- Rice Flour, 1/4 cup (optional)
- Ground Cumin, 1 tsp
- Paprika, 1 tbsp
- Turmeric, 1/2 tsp
- Black Pepper, 1 tsp
- Salt, 2 tsp
Mango Chili Sauce
- Coconut Oil, 2 tbsp
- Cumin Seeds, 1/2 tsp
- Red Chili Flakes, 1-2 tsp (depending on how spicy you want it)
- Bell Peppers, 3, diced
- Garlic Cloves, 8-10
- Red Onion, 1 diced
- Ginger, 1", minced
- Mango Pulp, 1 cup
- Tamarind Paste, 1 tsp
- Jaggery or Brown Sugar, 1/4 cup
- Black Pepper, 1/2 tbsp
- Salt, 2 tsp
- Water, 1/4 cup
Garlic Lime Dip
- Mayonnaise, 1 cup
- Juice of 1/2 Lime
- Garlic Powder, 1/2 tsp
- Black Pepper, 1/4 tsp
- Salt, 1/2 tsp
Instructions
Make the sauce.
- In a large skillet on medium high heat, add the 2 tbsp coconut oil. Once the oil is hot, add in the cumin seeds and red chili flakes to season the oil for just about 10 seconds. Now add in the bell peppers, garlic, onion, and ginger and saute until lightly browned. Now reduce the heat to medium low and add in the remaining sauce ingredients. Stir until everything is combined and the sauce begins to bubble. Remove from heat and transfer to a bowl. Use an immersion blender to puree the sauce. Alternatively, wait until the sauce has completely cooled, then puree in a blender. Set aside.
Make the dry rub.
- In a large bag or mixing bowl, combine all the dry rub ingredients. Once combined, add in all the chicken wings. Seal the bag and shake so the dry ingredients coat the wings OR toss in your mixing bowl. Once the wings are coated, shake off any excess and then transfer to a baking sheet with a wire rack on top OR a baking sheet lined with parchment paper. Make sure you give the wings room when you place on the baking sheet.
Bake & baste.
- Set the oven to 425 degrees. Bake the wings for 40-45 minutes. If using parchment paper, flip the wings about halfway through to ensure both sides cook and get crispy. Remove from oven after 40-45 minutes then baste the wings with a generous coating of the mango chili sauce. Set the oven the high broil then bake the wings for about 5 minutes or until the sauces starts to thicken on the wings. Remove from oven.
Make the dip.
- Mix all the dip ingredients together in a bowl.
I love making chicken with buttermilk! Adding the hot sauce gave this a nice kick!
I see this has some olive oil in it. I do not want it to be to oily.can I just Use maybe a teaspoon of olive oil? Please let me know.
Hi! So I have 2 tbsp noted in the recipe for making the marinade. This amount is recommended to help saute the ingredients, but you can absolutely start with less oil and add more if you feel your ingredients are sticking to the pan. Hope this helps! (Olive oil can also be used instead of the noted coconut oil).
I’ve made this recipe multiple times for multiple different groups! Each time they are amazed with how simple it is!