Chicken Wings With Mango Tamarind Sauce Recipes

TAMARIND CHICKEN WINGS

Steps:

• Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
• Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they're fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they're coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
• Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency-it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20-25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5-10 minutes, until golden brown.
• Remove chicken wings and serve.

SPICY MANGO CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220ºC).
• In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
• Pat the chicken wings dry using a paper towel.
• Batter them in the flour mixture and place chicken wings on a wired baking sheet.
• Bake at 425ºF (220ºC) for 45 minutes, flipping halfway for even cooking.
• In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color.
• In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency.
• Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet.
• Bake at 450ºF (230ºC) for 8-10 minutes or until sauce has slightly caramelized.
• Enjoy!

MANGO-HABANERO CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
• Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
• Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
• Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.

CHICKEN WINGS WITH MANGO-TAMARIND SAUCE

Steps:

• Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth.
• Place the chicken in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
• Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray. Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it's 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy.
• While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken on a platter and garnish with chopped scallions. Serve with the remaining mango-tamarind sauce on the side for dipping.

CHICKEN WINGS WITH MANGO-TAMARIND SAUCE

Steps:

• Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth.
• Place the chicken wings in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
• Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray.
• Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it's 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy.
• While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken wings on a platter and garnish with chopped scallion. Serve with the remaining mango-tamarind sauce on the side for dipping.

TAMARIND CHICKEN WINGS

Steps:

• Chop the shallots.
• Throw all the marinade ingredients into a food processor and whiz till you get a nice smooth paste.
• Taste the marinade. It should have a pronounced tamarind-y and sweet flavour. Don't worry about the saltiness yet.
• Take the chicken wings and cut each wing into two at the joint.
• In a large bowl, add the chicken wings and marinade and mix well with your hands.
• Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can.
• After the marinating time is over, you'll find that some of the marinade has pooled in your bowl.
• Transfer the chicken wings to another bowl, gently shaking off any excess marinade.
• Now you'll have marinated wings in one bowl and excess marinade in the other.
• We're about to deep-fry the chicken wings and the excess marinade will form our dipping sauce.
• The wings must be fried only when required so they stay hot.
• To make the sauce, take a pan, heat it, and pour the extra marinade into it.
• Add about 1/2 cup of water or chicken stock and cook over medium heat for about 15-20 minutes till you have a sweet and fruity-sour sauce the consistency of tomato ketchup.
• At this point, taste the sauce for saltiness and flavour balance.
• Adjust if required. Turn off the heat.
• For the wings: In a frying pan, heat about 300 ml oil for deep-frying.
• Fry as many wings on medium-high heat at one time as you can without crowding them too much.
• This should take about 5 minutes or till it turns a nice brown (not golden brown; we want them darker than that.).
• Remove the first batch to a platter and dry the extra oil off with paper towels.
• Repeat this till you've fried the entire batch of wings. Resist the temptation to eat them after they're fried. Actually, go ahead, try one piece. ;).
• Now you have deep-fried wings and a dipping sauce.
• How you want to take it from here is up to you.
• You can serve the wings with the sauce on the side, or you can pour the sauce on top of the wings with a spoon to coat them. The second option is messier to eat, but more fun.