For the Chicken Wings:

• 10 chicken wings
• 1 tablespoon smoked paprika
• 1 tablespoon Creole seasoning
• ½ teaspoon black pepper
• ½ teaspoon chicken bouillon or salt (to taste)

For the Mango Habanero Marinade:

• 2 ripe mangoes, peeled and diced
• 3–4 habanero peppers (adjust for heat preference)
• 2 cloves garlic
• ¼ teaspoon chicken bouillon or salt
• ½ medium onion, thinly sliced
• ¼ cup honey
• 1 tablespoon chopped fresh parsley (for garnish)

Step 1: Clean and Season the Wings

Clean your chicken wings and pat them dry with paper towels. Add them to a large bowl and season with smoked paprika, Creole seasoning, black pepper, and chicken bouillon (or salt). Toss to coat evenly.

Step 2: Make the Mango Habanero Sauce

In a blender, combine the diced mango, garlic cloves, habanero peppers, and chicken bouillon (or salt). Blend until smooth. Transfer the mixture to a bowl, stir in the sliced onions, and mix well.

Step 3: Marinate the Wings

Pour half of the mango habanero marinade over the seasoned chicken wings. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor. Reserve the remaining marinade in a separate bowl.

Step 4: Bake the Wings

Remove the wings from the oven. Mix the reserved mango marinade with ¼ cup of honey and brush it generously over the wings. Return the wings to the oven for 10–15 minutes, or until sticky, glazed, and slightly caramelized.

Step 6: Garnish and Serve

Sprinkle with chopped parsley and serve hot.