Crispy Mango Pepper Chicken Wings
These Crispy Mango Pepper Chicken Wings bring together crispy fried wings, rich butter, and the sweet heat of Badia Mango Pepper Seasoning. Lightly coated with cornstarch instead of a heavy batter, the wings fry up extra crispy before being tossed in melted butter and a generous layer of mango pepper seasoning. The result is a wing that delivers sweetness, heat, and crunch in every bite.
Why This Recipe Works
• Cornstarch creates a light crispy texture without heavy breading
• Badia Mango Pepper delivers a balance of sweetness, pepper, and mild heat
• Butter helps the seasoning coat every wing evenly
• Simple ingredients create big flavor
• Perfect for game day, family dinners, and wing nights
• Crispy exterior stays the star of the recipe
Flavor Notes
• Sweet mango flavor balanced by cracked pepper heat
• Crispy golden exterior with juicy chicken inside
• Light buttery finish helps carry the seasoning
• Bold flavor without needing a sauce
• Dry-rub wing lovers will appreciate the texture and crunch
Serving Suggestions
Serve these Crispy Mango Pepper Chicken Wings with fries, potato wedges, macaroni salad, coleslaw, celery sticks, ranch dressing, or your favorite cold drink.
They’re also a great addition to game-day spreads, backyard gatherings, and homemade wing nights.
Special Technique
Using cornstarch instead of a traditional flour batter creates a lighter crisp texture while allowing the mango pepper seasoning to remain the focal point.
Tossing the wings in melted butter immediately after frying helps the seasoning cling evenly without creating a heavy sauce.
Storage + Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
For best results, reheat in an air fryer or oven at 375°F until hot and crispy again.
Avoid microwaving if possible to help preserve the texture.
Frequently Asked Questions
Q: Can I make these wings in an air fryer?
A: Yes. Cook at 380°F until crispy and fully cooked, flipping halfway through.
Q: Why use cornstarch instead of flour?
A: Cornstarch creates a lighter, crispier texture that works perfectly for dry-rub style wings.
Q: Can I use another seasoning?
A: Absolutely, but Badia Mango Pepper gives these wings their signature sweet and peppery flavor.
Q: Are these spicy?
A: They have mild heat with noticeable pepper flavor, but they are not overwhelmingly spicy.
Q: Can I bake these wings?
A: Yes. Bake on a wire rack at 425°F until crispy and cooked through.
Crispy Mango Pepper Chicken Wings
Ingredients
- 2 lbs chicken wings split drums and flats
- 2 tbsp Badia Mango Pepper Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Sazón seasoning
- 3 tbsp cornstarch
- For Frying
- Neutral frying oil
- 4 tbsp unsalted butter melted
- 2 tbsp Badia Mango Pepper Seasoning
Equipment
- Large mixing bowl
- – Small mixing bowl
- Deep fryer or heavy pot
- Wire rack
- Sheet tray
- Tongs
- Measuring spoons
- – Large toss bowl
Method
- Pat wings completely dry.
- Place wings into a large mixing bowl.
- Season wings with:
- Badia Mango Pepper Seasoning
- Garlic powder
- Onion powder
- Sazón seasoning
- Toss thoroughly until evenly coated.
- Allow wings to marinate for 30 minutes.
- Sprinkle cornstarch evenly over wings.
- Toss until lightly coated.
- The wings should not appear heavily breaded.
- Heat frying oil to 375°F.
- Prepare a wire rack for draining.
- Cook wings in batches.
- Fry approximately 8–10 minutes.
- Turn occasionally.
- Cook until:
- Golden brown
- Crispy
- Fully cooked
- Transfer to wire rack.
- Combine melted butter and Badia Mango Pepper Seasoning in a small bowl.
- Mix until fully combined.
- Transfer hot wings into a large toss bowl.
- Pour mango pepper butter mixture over wings.
- Toss until evenly coated.
- Serve immediately while hot and crispy.
