AppetizerSoutheast Asian

Mango Sambal Chicken Wings

Name: Mango Sambal Chicken Wings
Prep time: 30 min
Cook time: 43 min
Total time: 1 h 13 min
Yield: 1
Cuisine: Southeast Asian
Ingredients: 454g (1 lb) chicken wings; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 cup mango nectar; 2-3 tbsp sambal oelek; 2 tbsp maple syrup; 1 lime, juiced and zested; 2-3 cloves garlic, microplaned; 1 tsp finely grated ginger; Chopped cilantro, to garnish; Lime wedges, to serve; Coconut-lime yogurt dip, for dipping; Quick-pickled carrots and daikon (đồ chua), to serve

Crispy oven-roasted chicken wings seasoned simply with baking soda and salt, then tossed in a sticky-sweet glaze of mango nectar simmered down with sambal, maple syrup, lime, garlic, and ginger, finished under the broiler until caramelised. Wings roast at 450F on a rack with no flipping, and the glaze is set under the broiler. Air fryer alternative included. Serve with cooling coconut-lime yogurt dip and quick-pickled carrots and daikon to balance the heat and stickiness.

May 26, 2026

Prep time

30 min

Cook time

43 min

Total time

1 hr 13 min

Servings

Ingredients

Wings

(1 lb) chicken wings
baking soda
kosher salt

Sauce

mango nectar
sambal oelek
maple syrup
lime, juiced and zested
cloves garlic, microplaned
finely grated ginger

To Serve

Chopped cilantro, to garnish
Lime wedges, to serve
Coconut-lime yogurt dip, for dipping
Quick-pickled carrots and daikon (đồ chua), to serve

Instructions

1
Pat the wings completely dry with paper towels. Toss with the baking soda and salt until evenly coated. Rest uncovered at room temperature for 20-30 minutes, or refrigerate uncovered up to overnight for maximum crispiness.
2
Heat the oven to 230C (450F). Arrange the wings on a wire rack set over a foil-lined baking sheet, spaced apart. Roast for about 40 minutes, without flipping, until deeply golden and crisp.
3
Air fryer alternative: air fry at 180C (350F) for 10 minutes.
4
Air fryer alternative: increase to 200C (400F) and air fry 5-7 minutes more until deeply golden and crisp.
5
While the wings roast, combine the mango nectar, sambal, maple syrup, lime juice, lime zest, garlic, and ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about 1/3 cup and visibly coats the back of a spoon.
6
Toss the hot wings with the sauce until fully coated. Spread back on the rack and broil for 2-3 minutes, until the glaze is bubbling and caramelised - watch closely so it doesn't scorch. (Air fryer: return the coated wings and air fry at 200C/400F for 2-3 minutes.)
7
Finish with chopped cilantro and serve with lime wedges, alongside the coconut-lime yogurt dip and quick-pickled carrots and daikon.

Notes

Use mango nectar (Jumex, Goya, Looza) rather than thin pressed juice - nectar is pulpier and pre-thickened, reduces better. Bring the sauce to a boil then drop to low simmer for controlled reduction; aggressive heat scorches the sugars unevenly along the pan edges. Reduce until the sauce visibly coats the back of a spoon - that is where the sticky-sweet character lives. Garlic and ginger go in at the start so they bloom into the sauce matrix. Roast at 450F not 425F - the higher heat triggers faster surface protein coagulation so the wings release cleanly from the rack instead of sticking. The glaze caramelises fast under the broiler; pull it before it scorches.

Nutrition

per serving

1/1

Calories

830

Protein

47g

Carbs

69g

Fat

39g

Fiber

Sodium

2300mg