Korean BBQ Chicken Wings with Mango Habanero Glaze

These Korean BBQ chicken wings fuse the sweet and savory notes of traditional Korean flavors with a tropical kick of mango and a hint of heat from habanero. Perfectly crispy on the outside and juicy on the inside, these wings are a delightful balance of textures and flavors. They’re great for a party or a cozy night in, and they cater to a variety of dietary needs with gluten-free and dairy-free options.

Ingredients:

• 2 lbs chicken wings
• 1/4 cup soy sauce (gluten-free if needed)
• 2 tbsp honey
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 ripe mango, pureed
• 1-2 habanero peppers, finely chopped (adjust to taste)
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds for garnish
• 2 green onions, chopped for garnish

Instructions:

1. In a large bowl, combine soy sauce, honey, gochujang, sesame oil, garlic, and ginger. Add the chicken wings and toss to coat. Marinate for at least 1 hour, preferably overnight.
2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Arrange the marinated wings in a single layer on the baking sheet. Bake for 30-35 minutes, flipping halfway through, until crispy and cooked through.
4. While the wings are baking, prepare the glaze by combining the mango puree, chopped habanero, and rice vinegar in a small saucepan. Heat gently until warmed through, stirring to combine (about 5 minutes).
5. Once the wings are done, toss them in the mango habanero glaze until well coated.
6. Serve hot, garnished with sesame seeds and chopped green onions.