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Don’t fear the habanero. Don’t worry about the heat. Well, ok, maybe a little. But it’s really tamed by the fantastic mango sauce. This might well be the perfect combination of sweet and heat. This is what Buffalo wing sauce wants to be when it grows up. This copycat Buffalo Wild Wings mango habanero sauce is nothing but awesome.
Tropical Heat
I used a can of mango nectar when I made this copycat Buffalo Wild Wings mango habanero sauce. It can be found in the Hispanic foods section of your grocery store. If you can’t find it, you might find it in the juice section. In a pinch, you can substitute mango that has been diced and pureed until very smooth. In that case you’ll probably need to strain the sauce before using.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my copycat Buffalo Wild Wings Parmesan Garlic wings.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Copycat Buffalo Wild Wings Mango Habanero Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- Your favorite wing seasoning
For the sauce
- 1 can mango nectar 11.3 ounces
- Habanero hot sauce to taste
- 1 tablespoon corn syrup
- ¼ cup Frank's RedHot Original Hot Sauce
- ⅓ cup unsalted butter
Instructions
For the wings
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce
- Combine ingredients in a sauce pan over medium heat.
- Stir and simmer until reduced to the desired consistency.
- Keep warm until ready to use.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
