SPICY MANGO CHICKEN WINGS RECIPE BY TASTY
Upgrade your next game day with this tangy, spicy chicken wings recipe. After coating the wings with flour and roasting them, cover them with a beautiful, bright orange blend of mango (or pineapple), habanero peppers, spices, lime juice, and honey before throwing them into the oven one more time to get them crispy and caramelized. The result is a hot, sweet flavor that'll make your wings stand out from the rest.
Provided by Hector Gomez
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 856 calories, Carbohydrate 100 grams, Fat 35 grams, Fiber 5 grams, Protein 40 grams, Sugar 67 grams
MANGO-HABANERO CHICKEN WINGS
Being a big fan of restaurant-style mango-habanero wings, I set out to create something similar. I found multiple recipes online, but none seemed up to my standards. After about a year of making a few and combining different ideas, I came up with this one. Every time I've made this, it's been a huge hit and people are always asking me for the recipe, so here it is. The cornstarch absorbs extra moisture and forms a very thin crispy crust on the wings. It's not a heavy breading, it just adds a bit of crunch.
Provided by Jeff Reddy
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h53m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450 calories, Carbohydrate 28.5 g, Cholesterol 80.3 mg, Fat 29 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 10.6 g, Sodium 366.6 mg, Sugar 14.1 g
MANGO HABANERO WINGS
Steps:
- Blending ingredients 1-5 in a blender or food processor until a smooth sauce comes together.
- Transfer the chicken wings to a large bowl then generously cover with the mango habanero sauce and toss to coat.
- Cover the chicken wings with cling wrap and allow to marinate for a minimum of two hours, or-overnight, in the fridge.
- Once the wings have marinated, remove them from the fridge and preheat oven to 400°.
- Transfer the marinated wings to a large baking sheet lined with foil and a little bit of cooking oil, to prevent the wings from sticking.
- Brush the wings with the additional marinade and bake for 25-30 minutes or until caramelized and brown.
- Transfer the finished wings to a large tray or platter and garnish with green onion and cilantro if desired.
- Leftover wings can be covered stored in an airtight container in the fridge for up to 4days.
CHICKEN WINGS WITH MANGO-TAMARIND SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 11
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.
GRILLED MANGO BBQ CHICKEN WINGS RECIPE BY TASTY
Here's what you need: ripe mango, Juicy Juice® 100% juice, brown sugar, smoked paprika, kosher salt, dried onion, ground cumin, tomato paste, garlic, apple cider vinegar, chicken wings
Provided by Juicy Juice
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to 400°F (200°C).
- In a blender, combine the mango, Juicy Juice® 100% juice, mango, brown sugar, paprika, salt, dried onion, cumin, tomato paste, garlic, and apple cider vinegar. Blend until smooth.
- Pour the mango BBQ sauce into a small saucepan and cook over medium-high heat, stirring frequently so the mixture doesn't burn, for 10 minutes or until darkened slightly. Divide the sauce between 2 small bowls.
- Place the chicken wings on the grill and close the lid. Grill for 5 minutes or until grill marks appear, then flip the chicken, cover again, and grill for 5 minutes more on the other side.
- Using one bowl of mango BBQ sauce to avoid cross-contamination, brush the exposed side of the chicken with the mango BBQ sauce. Flip again and cook, uncovered, for 5 minutes, making sure the chicken doesn't burn. Brush the other side of the chicken, flip, and cook for another 5 minutes. Brush the remaining sauce over the wings, cover, and cook for another 5 minutes, or until an instant-read thermometer registers at least 165°F (75°C) when inserted into the thickest part of the chicken.
- Serve the wings with the remaining bowl of mango BBQ sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 21 grams, Fat 52 grams, Fiber 2 grams, Protein 53 grams, Sugar 16 grams
MANGO & LIME CHICKEN WINGS
Mix mango chutney and lime zest to make the marinade for these sticky chicken wings. Serve with scattered red chilli slices and coriander
Provided by Cassie Best
Categories Buffet, Snack
Time 55m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in a drizzle of oil and some seasoning in a baking tray. Cook for 30 mins. Mix the chutney with the lime zest. Brush all over the chicken, then return to the oven for 20 mins, turning and painting halfway through cooking. To serve, scatter with the chilli and coriander.
Nutrition Facts : Calories 232 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 0.3 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium
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