70605851

This spicy mango chicken wings recipe is perfectly balanced in spice, sweetness and has a burst of freshness from mint and cilantro. To start off, the wings are baked, not fried—which makes this recipe on the lighter side. Then they get tossed in a flavorful ginger mango chutney, soy sauce, jalapeños and a bunch of fresh herbs to infuse the wings and caramelize into a perfectly crispy skin.

I was never a fan of wings, I felt they always tasted like pure hot sauce. And I was never a fan of the rubbery skin—no matter how it claims to be crispy. I found myself often times, peeling off the skins, wiping some of the hot sauce off, and just simply not enjoying the wing-thing at all. Fast forward a while and I met my husband, who yes as it turns out, loves his wings—hot sauce, rubbery stuff and all! Ok, so some serious work had to be done.

Back when I just got married, we used to live in beautiful Miami,FL. Our neighbours were grandparents to a huge family who were the sweetest and loved to have us over for family dinners. As much as I offered to help with dinner prep, the grandma always asked me to help her fry the chicken wings. Which I did. And which didn’t help me get over that wing-thing one bit. One day I asked her to bake the wings because frying made them heavier and made the skin lose it’s crisp as soon as the hot sauce covered it. And from that day onwards we always baked the wings.

Fast forward a few years, I was doing my first ever demo-cooking class, so it was like an interview, and I was as nervous as can be. I was asked to make…yes that’s right—chicken wings!! I looked around the cooking school for hot sauce and next to it I found a jar of mango chutney, looked in the fridge and found plenty of fresh herbs, jalapeños and soy sauce..My mind refused to reach out for the hot sauce, so I took a risk which I knew could go either way for me. I  said I’m making spicy mango chicken wings.

I baked the wings at a very high temperature for 25 minutes until they are fully cooked, then I mixed the chutney, soy sauce, plenty of jalapeño, fresh mint and cilantro. I coated the cooked wings (while still hot) in this flavorful mixture and baked it at the same high temperature for another 12 minutes. The skin got caramelized, golden and absolutely crispy! The flavor of the wings was incredibly sweet, spicy and fresh. As you can expect, those spicy mango chicken wings got all the oohs and aahs, and got me that job!

It was like that, my wing-thing was history, my husband ate wings all he wanted, and our sweet neighbours in Miami got to enjoy spicy mango chicken wings at their family dinners.

When it comes to the recipe, the one thing I changed and kept at it, was I always made my 5 minute mango chutney from scratch rather than store bought. I have a few brands of mango chutney that I love actually, but I feel the scratch version has more fresh herbs and tastes fresher always. However, when I’m squeezed on time I would go for the jarred one and just increase the herbs. I’ve included the 5 minute mango chutney recipe below so feel free to try it and compare, or keep it in your fridge for up to 3 weeks and use it on your chicken, veggies, fish, curries or any which way!

Try those wing convert spicy mango chicken wings recipe and enjoy!:)

Spicy Mango Chicken Wings

 

Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Mahy

Serves: 4

Ingredients

• 2 lb. chicken wings, trimmed
• ¼ teaspoon salt
• 1 teaspoon pepper
• 1 Tablespoon olive oil
• ⅓ cup Mango chutney (recipe below, or your favourite brand)
• 1 jalapeño, seeded and finely minced (more or less depending on how spicy you want)
• ½ lemon, juiced
• 1 Tablespoon Honey
• 2 Tablespoons Soy sauce
• 2 Tablespoons fresh cilantro, minced
• 2 Tablespoons of fresh mint, minced
• 5 Minute Mango Chutney
• 1 tablespoon oil
• 2 shallots or ½ a red onion, finely minced
• 1 jalapeño pepper (more or less to taste), finely minced
• 1 garlic clove, finely minced
• 3 teaspoons of fresh grated ginger
• ¼ teaspoon of cumin
• ¼ teaspoon of turmeric powder
• 1 mango finely minced—about 1 cup
• 1 Tablespoon of light brown sugar
• 1 Tablespoon of white vinegar
• 1 Tablespoon of water
• ⅛ teaspoon of salt
• 2 Tablespoon each of fresh mint, minced and fresh cilantro minced

Instructions

1. Preheat oven to 450 degrees F.
2. Season the wings with salt and pepper and coat evenly with olive oil
3. Line a baking sheet with aluminum foil or parchment paper and place the wings in a single layer on the baking sheet.
4. Bake until done, about 15-20 minutes (depending on the oven and size of the wings).
5. While the wings are cooking, mix together in a large bowl the chutney, jalapeño, lemon juice, honey, soy sauce and herbs.
6. Take the chicken wings out of the oven and place them in the bowl of the chutney mixture and toss them to coat evenly.
7. Layer the chicken wings back on the same cookie sheet in a single layer, pouring any excess chutney mixture on the top and bake until the wings are caramelized, sticky and crispy—about 12 minutes.
8. Remove the wings from oven and sprinkle with extra herbs, more mango slices, onion slices and lime wedges.
9. Note: if you are using low sodium soy sauce, add ¼ teaspoon of salt
10. 5 Minute Mango Chutney
11. Heat the oil in a medium size pot over medium high heat and cook the shallots until soft and translucent, add the jalapeño, garlic, ginger and cook for a few seconds until fragrant.
12. Add in the cumin, turmeric, mango while stirring to slightly soften up the fruit. Add the sugar, vinegar, salt and water.
13. Bring this mixture to a boil and simmer on low heat for about 4 minutes until it thickens and most of the liquid had evaporated.

3.3.3077

Related Posts

Spicy Fried Chicken Fingers Lemon Artichoke Garlic Roast Chicken with Salsa Skinny Grilled Chicken Parmesan Turkish Style Chicken Skewers