Servings: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Lunch & Dinner Recipes


Mango-Chili Sauce:

  • 3 large mangos, peeled, pitted and coarsely chopped or 6 cups frozen mango chunks
  • 1/3 cup coconut sugar
  • 1/2 teaspoon organic molasses
  • 1/4 teaspoon fish sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ginger powder
  • 1 tablespoon chili paste
  • 1 tablespoon avocado oil
  • 1/2 teaspoon red pepper flakes
  • Other Ingredients:

  • 2 pounds chicken wings (about 24), wingtips removed, or
  • drumettes rinsed and patted dry
  • Kosher salt and freshly ground black pepper
  • Chopped scallions, for garnish
    • Place all of the mango-chili sauce ingredients into a high-speed blender. Puree until smooth.
    • Place chicken wings in a large bowl and season with salt and pepper. Coat with 1/2 cup of mango-chili sauce, set the rest of the sauce aside for later. Sprinkle wings with sesame seeds and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.
    • Grease a grill or grill pan. Grill the wings for about 5 minutes on each side, or until opaque and fully cooked through.
    • While wings cook, place reserved sauce in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. If the sauce is too thick, add a few teaspoons of water until the desired consistency is reached. If the sauce is too thin, continue to cook until thick.
    • Toss chicken wings in 1/4 cup of sauce (or brush sauce on them) and place on a serving platter.
    • Garnish with chopped scallions and diced mangoes, and serve with remaining mango-chili sauce on the side for dipping!

      Recipe courtesy of Lexi's Clean Kitchen.

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