Ingredients:

  • 2.5 lbs (1.1 kg) chicken drumsticks, skin on
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • 1 ripe mango, peeled and diced (approx. 1 cup)
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey or maple syrup (for vegan option)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp lime juice
  • 1 small habanero pepper, seeded and minced (use gloves!)
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and grated
  • 1/4 tsp ground cinnamon
  • 1 tbsp cornstarch (or tapioca starch for gluten-free)
  • 2 tbsp water

Instructions:

  1. Pat the drumsticks dry with paper towels. In a large bowl, toss the drumsticks with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  2. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
  3. Combine the mango, apple cider vinegar, honey/maple syrup, soy sauce/tamari, lime juice, habanero pepper, garlic, ginger, and cinnamon in a small saucepan.
  4. Bring the mixture to a simmer over medium heat. Cook for about 10-15 minutes, or until the mango is softened and the sauce has thickened slightly.
  5. In a small bowl, whisk together the cornstarch/tapioca starch and water to create a slurry. Pour the slurry into the simmering sauce and stir constantly until the sauce thickens to a glaze-like consistency (about 1-2 minutes). Remove from heat and set aside.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  7. Arrange the marinated drumsticks on the prepared baking sheet in a single layer. Bake for 20 minutes.
  8. Remove the baking sheet from the oven. Brush the drumsticks generously with the mango habanero glaze. Return to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Brush with more glaze halfway through.
  9. Let the chicken rest for 5 minutes before serving. Brush with any remaining glaze for an extra glossy finish.