Fri, 1 July 2022
Mindi Keane's Spicy Mango Chicken Wings
Recipe:
For the Chicken Wings:
• 2 lb chicken wings trimmed
• 1/4 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1/3 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 Note: if you are using low sodium soy sauce, add ¼ teaspoon of salt
• 2 tablespoons fresh cilantro minced
• 2 tablespoons of fresh mint minced
For the 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 fresh grated ginger
• ¼ teaspoon cumin
• ¼ teaspoon turmeric powder
• 1 mango finely minced—about 1 cup
• 1 tablespoon light brown sugar or honey
• 1 tablespoon white vinegar
• 1 tablespoon water
• 1/8 teaspoon salt
• 2 Tablespoon each of fresh mint , minced and fresh cilantro minced
Instructions:
For the Chicken Wings:
1. Preheat oven to 450 degrees F. 250 °C
2. Season the wings with salt and pepper and coat evenly with olive oil
3. Line a baking sheet with aluminium 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 mango 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. Serve the Sweet and Spicy Chicken Wings with a side of mango chutney, some coconut rice or a refreshing coleslaw!
For the 5 Minute Mango Chutney:
1. Heat the oil in a medium-sized 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.
2. Add in the cumin, turmeric, mango while stirring to slightly soften up the fruit. Add the sugar, vinegar, salt and water.
3. 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.
