Name: Mango and Chili Glazed Chicken Wings
Ingredients: 2 ripe mangoes (peeled and flesh removed); 3 bird’s-eye chilies; 2 large red chilies; 1- inch (3 cm) piece fresh ginger, peeled; 3 garlic cloves; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; ½ cinnamon stick; 2 tablespoons chopped coriander (cilantro stems); 2 –3 tablespoons rice vinegar; 1½ teaspoons soy sauce; 2 tablespoons tamarind pulp mixed with ½ cup water; 2 –3 tablespoons sugar (to taste); Kosher salt (to taste); Neutral oil (for cooking); 2½ –3 pounds chicken wings; 2 tablespoons soy sauce; 2 tablespoons chili-ginger-garlic paste; ½ cup all-purpose flour; ½ cup tapioca starch; 1 teaspoon chili powder; 1 teaspoon kosher salt; Neutral oil (for deep frying)

These wings first appeared on MasterChef Australia. I served them at numnum in Basel. They sold out every time — hot, sweet, unapologetically bold.

Sweet, spicy, sticky, and totally addictive — these mango and chili glazed chicken wings bring bold heat and tropical sweetness together in one irresistible bite. Perfect as a party appetizer or a messy, delicious main.

For more recipes like this including full Jewish food stories check out my Substack, Beyond Babylon.

Mango and Chili Glazed Chicken Wings

Serves 4–6 as a main, 6–8 as an appetizer

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Servings

servings

Ingredients

Mango Chili Glaze

2 ripe mangoes peeled and flesh removed
3 bird’s-eye chilies
2 large red chilies
1- inch (3 cm) piece fresh ginger, peeled
3 garlic cloves
2 tablespoons coriander seeds
1 tablespoon cumin seeds
½ cinnamon stick
2 tablespoons chopped coriander cilantro stems
2 –3 tablespoons rice vinegar
1½ teaspoons soy sauce
2 tablespoons tamarind pulp mixed with ½ cup water
2 –3 tablespoons sugar to taste
Kosher salt to taste
Neutral oil for cooking

Fried Chicken Wings

2½ –3 pounds chicken wings
2 tablespoons soy sauce
2 tablespoons chili-ginger-garlic paste
½ cup all-purpose flour
½ cup tapioca starch
1 teaspoon chili powder
1 teaspoon kosher salt
Neutral oil for deep frying

Instructions

Make the Mango Chili Glaze

Place mango flesh in a blender with a splash of water and blend until smooth.
In a food processor, blend bird’s-eye chilies, red chilies, ginger, and garlic into a smooth paste.
Toast coriander seeds, cumin seeds, and cinnamon stick in a dry pan until fragrant. Grind into a fine powder.
Heat a few tablespoons of oil in a saucepan over medium heat. Add chili paste and chopped coriander stems and sauté until fragrant.
Stir in mango purée and ground spice mixture. Cook for a few minutes until slightly thickened.
Add rice vinegar, soy sauce, tamarind water, and sugar. Simmer gently, stirring often, until the glaze is thick, glossy, and balanced in sweet, sour, and spicy flavors. Season with salt to taste. Keep warm.

Prepare the Chicken Wings

Place chicken wings in a large bowl. Toss with soy sauce and chili-ginger-garlic paste. Cover and refrigerate for 30 minutes.
In a shallow bowl, combine flour, tapioca starch, chili powder, and salt.
Heat oil in a deep pot or fryer to 350°F (180°C).
Coat wings in the flour mixture, shaking off excess, and fry in batches until golden brown, crisp, and cooked through, about 8–10 minutes per batch.
Transfer wings to a wire rack or paper towels to drain briefly.

To Serve

Toss hot, crispy wings in the warm mango chili glaze until evenly coated. Serve immediately.

Mango and Chili Glazed Chicken Wings