Sweet and Spicy Mango Habanero Sauce (for wings)

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Sweet and Spicy Mango Habanero Sauce (for wings)

This sweet and spicy mango habanero sauce is a copycat version of Wingstops’, but much better. It’s lip-smacking good. We turned the heat a notch, but you can adjust to taste. Use it as a marinade on chicken wings or quarters, or as a dip for shrimp.

Prep Time6

Cook Time28

Total Time34

Course: Condiments, sauces

Cuisine: American

Servings: cups

Calories: 241kcal

Author: Maureen Celestine

Equipment

Blender
baking sheet
saucepan
Fine sieve
Bottle or mason jar

Ingredients

4-5 sweet peppers de-seeded, preferably orange (135g)
2-3 orange habaneros remove the seed if you don’t like it spicy
1 medium sweet onion
1 whole garlic head about 6 cloves
2 mangoes peeled and cubed (about 2 cups)
5 African bird eye Thai chili peppers optional
1 teaspoon chicken bouillon powder
1 teaspoon ground ginger
½ tablespoon smoked paprika
½ teaspoon Kosher salt or to taste
1 tablespoon white vinegar
¼ cup honey or brown sugar
1 cup water

Instructions

Preheat the oven to 425°F. Grease a baking sheet with cooking spray.
If you haven't already, cut the onion and peppers in half. Cut-side down on a single layer. Wrap the garlic head in aluminum foil and place on the baking sheet. Respray it with cooking spray, then transfer it to the oven. Roast for 8 minutes (the skin of the peppers should be slightly charred; see photo in post).
4-5 sweet peppers, 2-3 orange habaneros, 1 medium sweet onion, 1 whole garlic head
Add a cup of water to a blender. Add the mangoes, African bird's eye, roasted peppers, onion, and garlic flesh.
2 mangoes, 5 African bird eye, 1 cup water
Blend until it's completely smooth.
Pour the pepper and mango mixture into a medium-size saucepan. Add the chicken powder, ginger, paprika, salt, white vinegar, and honey. Cook on medium-low heat until the mixture is reduced in size, about 20 minutes.
1 teaspoon chicken bouillon powder, 1 teaspoon ground ginger, ½ tablespoon smoked paprika, ½ teaspoon Kosher salt or to taste, 1 tablespoon white vinegar, ¼ cup honey
Meanwhile, sterilize the storage bottle or jar to store the hot sauce if you don't intend to use it immediately (see sterilizing tips below).
Place a fine sieve over a shallow bowl or through a funnel over the storage bottle/jar. Using a spoon, gently scoop the mixture over the sieve. Stir gently using a spatula or wooden spoon. Discard the content that couldn't go through the sieve.
Cover and store in the refrigerator. It can be stored for up to 2-3 weeks. For longer storage, consider freezing it or using proper canning methods.

Notes

It's best to roast or sauté the onions, garlic, and peppers before blending for enhanced flavor.
After blending, taste your sauce and adjust the seasoning. For more tang, add more vinegar and honey for sweetness or extra habanero for more heat.
The vinegar and honey help preserve the sauce, but to ensure maximum freshness and safety, keep it in a sealed, sterilized container and check for any signs of spoilage, like off smells or mold.
To sterilize the bottles/jars, wash them with soapy water and dunk them in boiling water for 10 minutes. Then, use some clean tongs to grab them out and let them dry on a clean towel. Once dry, you can store your food in them and pop them in the fridge for a longer shelf life.

Disclaimer: Please note that the nutritional information provided is an estimate and may be inaccurate. It's always best to consult a qualified nutritionist or use your discretion when making dietary choices.

Nutrition