Mango Habanero Chicken Wing Braai

Mango Habanero Chicken Wing Braai
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  • 16-18 Chicken Wings
  • ½ Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Tsp Ground Cumin
  • 1 Mango
  • 1-2 Habanero Chilli Peppers
  • 30g (~½ Cup) Coriander
  • 1 Tbsp Lime Juice
  • 1 Tbsp Fish Sauce
  • 80g (¼ Cup) Honey


  1. Cut the chicken wings into winglets and drummettes.
  2. Place season the chicken with the salt, baking powder, and cumin and toss to coat well.
  3. Have your braai set up with both a direct and indirect heating section with a temperature of around 250°C
  4. Place the wings on the indirect heat section of the braai, presentation side up, close the lid and cook for 25-30 minutes.
  5. Open the braai and check that the internal temperature of the chicken has reached 70°C, if not give it a little more cooking time.
  6. Remove the chicken and place it in a bowl.
  7. Add 125ml (½ Cup) of the glaze to the wings and using a spoon toss them around to coat.
  8. Return the chicken to the direct heat side of the BBQ and give them a minute or two on each side to go sticky and caramelise.