These mango habanero chicken wings are built for a heatwave — whole wings marinated in Nearly Patak's Mango Chutney, blended tinned pineapple, Tropical Sunset fermented habanero chilli sauce, sherry vinegar, and garlic, then roasted in the outside electric oven at Casa Adora until sticky and caramelised. Served over romaine leaves. Finger food. No fuss.

Sticky mango habanero chicken wings on a bed of romaine leaves — homemade mango chutney, blended pineapple, and Tropical Sunset fermented habanero chilli sauce. Casa Adora outside kitchen.

Ingredients

• 5 whole chicken wings
• 2 tbsp mango chutney (Nearly Patak's)
• 3 tbsp tinned pineapple chunks, blended smooth
• 2 tsp Tropical Sunset fermented habanero chilli sauce
• 1 tbsp sherry vinegar
• 2 garlic cloves, minced
• 1 tsp pimentón dulce
• Romaine lettuce leaves, to serve

Method

Make the marinade: Whisk together the mango chutney, blended pineapple, Tropical Sunset, sherry vinegar, garlic, and pimentón dulce in a bowl until combined.

Marinate the wings: Add the wings to the marinade, turn to coat, cover, and refrigerate for at least an hour.

Preheat oven: Heat the outside electric oven to 200°C. Set a wire rack over a baking tray.

First roast: Lift the wings from the marinade — reserve the marinade — and arrange on the rack. Roast at 200°C for 25 minutes.

Reduce the glaze: While the wings roast, pour the reserved marinade into a small pan and simmer over medium heat until reduced and syrupy, about 5–6 minutes. Watch it — the mango chutney catches quickly.

Glaze and finish: Brush the wings generously with the reduced glaze. Return to the oven for a further 10 minutes until sticky, caramelised, and cooked through.

Rest and serve: Rest for 5 minutes, then serve over romaine leaves.

Notes

Whole wings make this proper finger food — no fiddling with flats and drumettes. The Tropical Sunset brings the heat; the mango chutney and pineapple keep it fruity and sticky. Pimentón dulce adds smokiness without piling on more fire.

Also try the Fish Sauce Chicken Wings with Chilli & Pineapple and the Fish Sauce Chicken Drumsticks with Chilli & Pineapple — same outside oven, different Andalucían pantry angles.

Mango habanero chicken wings — what makes this marinade work

These mango habanero chicken wings swap the usual hot sauce formula for something built around the Andalucían pantry and a couple of store-cupboard staples. The Nearly Patak's Mango Chutney brings sweetness and body — enough to glaze without tipping into candy. Blended tinned pineapple adds acidity and keeps the marinade loose. Sherry vinegar cuts through both.

The Tropical Sunset is doing the heavy lifting on heat. A fermented habanero and pineapple chilli sauce with serious fire and genuine fruit depth, it threads through the marinade and amplifies the pineapple note without announcing itself. Pimentón dulce keeps the smokiness warm rather than sharp — this isn't a picante recipe, the heat is all habanero.

Whole wings, outside oven, romaine leaves. Casa Adora in a heatwave — the only sensible way to cook.

This mango habanero chicken wings recipe is featured in my Chicken Wings Recipes and Easy Chicken Dinner Ideas, collections covering everything from quick weeknight dinners to slow-cooked comfort food.

The heat comes from Tropical Sunset: Fermented Habanero & Pineapple Chilli Sauce — make it before you cook these wings.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef