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Chicken Wings with Mango-Chili Sauce
Place mangos, brown sugar, Worcestershire sauce, chili paste, oil, red pepper flakes and garlic in a blender. Puree until smooth.
Place chicken wings in a large bowl and season with salt and pepper. Coat wings with sauce (about 1/2 cup, reserve the rest for serving). Cover wings with plastic wrap and refrigerate for 30 minutes to 1 hour.
Preheat oven to 350 °F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray.
Lift chicken wings out of sauce, saving the excess marinade. Place wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat broiler and adjust the rack to 6 inches from the heating element. Put chicken wings under the broiler, skin side up and broil for 3 minutes until skin is crispy.
While wings bake, place reserved sauce in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened, 5 to 10 minutes. Toss chicken wings in 1/2 cup of sauce. Put chicken wings on a platter and garnish with chopped scallion. Serve with remaining mango-chili sauce on the side for dipping.
* Found in Asian food aisle of grocery store
5 to 10 minutes plus 30 minutes to 1 hour to marinade
|large mangos, peeled, pitted and coarsely chopped|
|cup of dark brown sugar|
|teaspoons Worcestershire sauce|
|tablespoon chili paste|
|tablespoon vegetable oil|
|teaspoon red pepper flakes|
|pounds chicken wings (about 24), wingtips removed, or drumettes rinsed and patted dry|
|Kosher salt and freshly ground black pepper|
|Nonstick cooking spray for oiling baking sheet|
|Chopped scallions, for garnish|
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