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Twice Fried Crispy Wings In Scotch Bonnet Pepper, Mango Sauce

Updated: May 10

Twice Fried Crispy Wings In Scotch Bonnet Pepper, Mango Sauce

Serves: 2

Prep Time: 20 Minutes

Cooking Time: 45 Minutes



2 Lbs Chicken Wings, Cleaned and divided

3 Cups Corn Starch

Enough Cooking Oil To Fry Wings

2 Tablespoon Salt

1 Tablespoon Garlic Powder (Optional)

Sauce Ingredients

1 Cup Mango hot sauce

1/4 Cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Black Chinese Vinegar

2 Garlic Cloves, Pureed

1/2 Inch Ginger, Pureed

1/2 Teaspoon Smoked Paprika

1 Tablespoon Oil From Chicken

1 Teaspoon Cumin, Toasted and ground fine

1 Tablespoon Fennel Seeds, toasted and ground fine


The Chicken:

In a large bowl, combine corn starch, salt and garlic powder and mix until thoroughly blended.

Add your chicken wings to corn starch / spice mix and coat the chicken wings. Shake off any extra breading mix and set aside on a cookie sheet. Allow chicken to rest for 30 minutes.

In a large cast iron dutch oven, or frying pan, pour in the oil and heat on medium high until the temperature of the oil reaches 350 degrees Fahrenheit.

Once the oil reaches 350 degrees add half the chicken and allow to fry undisturbed for about 5 minutes. After 5 minutes Turn your wings and cook for another 5 minutes and continue until each side is cooked until about half cooked. Depending on your heat this should take about 13 min - 20 min. Keep in mind that the corn starch coating will not be as brown as if you had used the typical wheat flower.

Side note: If you're using a shallow frying pain only put enough chicken for one layer. Once your chicken is half done take it out and sit it on a wire rack over paper towels. If you don't have a wire rack that's fine.


From time to time you may notice a large build up of debris at the bottom of your pan. This is normally means you didn't shake off excess corn starch from the chicken before frying. This can be dealt with by turning off your oil and allowing it to cool down to a manageable temperature. Then pouring the oil into another heat proof container stopping right before your about to start pouring out the debris. Discard the debris by wiping out your pan with disposable paper towels. Return the oil to your pan and turn on medium high until the oil reaches 350 degrees. After the oil has returned to 350 degrees return the all chicken to the pot and continue to fry for another 12 -15 minutes while turning your chicken about every 2-3 min for even cooking and browning. For safety reasons, when adding your chicken back to your hot oil make sure to notice the oil level does not rise above 2/3 the height of your pot. Doing so could lead to over flows and burns. So take your time and be safe! (It also helps with reducing splatter you'll have to clean later.) Since wings are white meat you'll want to cook them until their internal temperature reaches 160 degrees F. As long as you hit this level they're perfectly done to eat. I normally pull my wings at 155 degrees F and the carry over heat will push the temp to 160+ degrees. (This helps stop over cooking.)

The Sauce:

In a medium sauce pan, add 1 tablespoon oil used to cook your chicken wings along with garlic, ginger, cumin, fennel seeds and smoked paprika and saute for 2-3 minutes until the ginger and garlic is slightly brown. Then add your remaining sauce ingredients and stir until fully mixed together. Bring the sauce to a low bowl and turn off.

Side note:

I use my own custom blended fermented scotch bonnet / mango hot sauce. (Recipe is coming soon.) It's perfectly fine to use a store bought mango hot sauce if you prefer.

The Wing / Sauce Marriage:

Place your chicken wings in a large, heat proof bowl and coat with your sauce mix. Shake the bowl in short, up and down motions to quickly coat the wings. Once your wings are fully coated serve and enjoy!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @transchef.


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