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.
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.
Also try my copycats of BW3s spicy garlic and Parmesan garlic wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Copycat Buffalo Wild Wings Mango Habanero Sauce
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Fire-Eater Rub to taste
For the sauce
- 1 can mango nectar
- Habanero sauce to taste
- 1 tablespoon corn syrup
- 1/4 cup Frank's RedHot sauce
- 1/3 cup unsalted butter
Place wings in a large resealable baggie or container.
Add the oil and rub. Seal and toss to coat.
Refrigerate for 1-4 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Toss wings with sauce before serving.
For the sauce (prepare when you start cooking the wings)
Combine ingredients in a sauce pan over medium heat.
Stir and simmer until reduced to the desired consistency.
Keep warm until ready to use.
It was one of those days where I just needed a bit of a kick of inspiration. It was cold out and I just wanted to eat something out of a box. I didn’t want it to be blah though, so I made a batch of this copycat Zax sauce. Sure, I just dipped chicken fingers in it at first, but after that I used the sauce on sandwich wraps and hamburgers. It’s great no matter what you slather it on. Or dip in it.
I was going to add some heat, some kick to this copycat Zax sauce, but I talked myself out of it. And I’m glad I did, too. It’s really quite good just as it is.
Oh did I mention you can dip French fries in this too? Why aren’y mayonnaise-based dipping sauces for fries aren’t more popular in the US? It’s such a welcome change from ketchup.
For dipping sauces, try my copycat of Chick-fil-A’s dipping sauce, firecracker dipping sauce or my chili dipping sauce. All are great for dipping my crazy-good chicken fingers.
Copycat Zax Sauce
Cook Time 1 hour
Total Time 1 hour
Servings 3 /4 cup
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
Whisk together all ingredients until smooth.
Refrigerate for at least 1 hour before using as a dip for chicken fingers, fries, or slathering on a burger or chicken sandwich.
Last week was salad week here. Every once-in-a-while I go on a one-week long campaign to make salads. Not little ole wimpy salads, but meal-sized salads that dreams are made of. To add a special touch I often make dressings from scratch, like this copycat Chipotle honey vinaigrette. This dressing checked all the boxes. Perfect consistency (very important!). Nice and creamy. A little sweat. And a little heat. Heck, I just realized that my favorite salad dressings are a lot like barbecue sauces! Huh!
This copycat Chipotle honey vinaigrette is not only great on salads, it’s also great as a marinade for chicken. Just let chicken breasts (or whatever cuts you prefer) get happy in the dressing for an hour or so, then grill as desired. So make extra vinaigrette and enjoy!
Also try my copycat of Panera’s Strawberry Poppy Seed dressing.
Copycat Chipotle Honey Vinaigrette
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 2 teaspoons Grey Poupon Dijon mustard
- 1 1/4 teaspoon chipotle powder
- 1 teaspoon lime juice
- 3/4 teaspoon black pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 cup extra virgin olive oil
Place all ingredients except for the olive oil into a blender.
Blend on low speed. With the blender still running, slowly add the oil.
Refrigerate for one hour before serving.