Mango Chipotle Wing Sauce Food

MANGO CHIPOTLE WING SAUCE

Steps:

• In a medium saucepan on medium heat, add mango nectar, brown sugar, puréed chipotle in adobo, cold butter, lime juice, garlic and chipotle chili pepper. Whisk the ingredients and bring it to a simmer. As soon as it starts to bubbles, reduce heat to low and whisk often.
• When the sauce thickens, about 35 to 45 minutes, remove from the heat and pour it over wings. Makes one cup.

MANGO CHIPOTLE WING SAUCE

Steps:

• In a medium saucepan on medium heat, add mango nectar, brown sugar, chipotle purée, cold butter, lime juice, garlic and chipotle chili pepper. Whisk the ingredients and bring it to a simmer. As soon as it starts to bubble, reduce the heat to low and whisk often.
• When the sauce thickens, about 35 to 45 minutes, remove from the heat and pour it over the cooked wings.

MANGO WINGS

Steps:

• Toss 12 chicken wings with 1/4 teaspoon turmeric, 1/2 teaspoon kosher salt, and pepper to taste. Spread on an oiled baking sheet; bake at 425 degrees F until golden, about 30 minutes. Whisk 1 cup mango chutney, 2 tablespoons each lemon juice and yellow mustard, and a pinch of salt. Toss the chicken with half of the sauce; return to the baking sheet and bake 5 more minutes. Serve with the remaining sauce.

MANGO CHIPOTLE WINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine Just Jan's® Mango Chipotle Spread (1 jar), Fresh Ginger (1 tablespoon), Lime (1), Salt (to taste) and Ground Black Pepper (to taste) in a sauce pan. Heat on low for about five minutes.
• Toss the Chicken Wing (16) in a bowl with salt and pepper. Place on a baking tray. Put the wings on the pan in a single layer. Roast for about 25 minutes at 450 degrees F (230 degrees C).
• Remove from oven. Brush the wings with half of the mango chipotle mixture. Reserve the other half for dipping later.
• Place under the broiler. Broil on high for 3 minutes. Take out of the oven and flip the wings over. Put back in the oven and broil for 3 minutes longer.
• You want the chicken to be fall off the bone tender, so turn the oven down to 350 degrees F (180 degrees C) and place wings back into the oven to reach desired tenderness, about 15 minutes.
• Arrange wings on a platter. Garnish with sliced green part of Scallion (to taste) and Fresh Cilantro (to taste). Thin the reserved Just Jan's Mango Chipotle Spread with a few teaspoons of water, and place in a small bowl for dipping.

CHIPOTLE-MANGO BBQ CHICKEN

Steps:

• Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
• Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
• Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
• Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
• Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

CHIPOTLE LIME GARLIC WING SAUCE

Steps:

• Put chipotle peppers, water, lime juice, garlic and honey in a blender.
• Blend until smooth.
• Add cilantro and mix.
• Wing sauce can be stored covered in the refrigerator for up to three days.
• (You can increase the HEAT by adding more Chipotle Peppers).

MANGO SAUCE

Steps:

• Make mango sauce by bringing two cans of Kern's mango juice to a boil in a medium saucepan over medium heat.
• Reduce heat and simmer for 30 minutes or until sauce thickens.
• Cover and chill.

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

SPICY MANGO CHICKEN WINGS RECIPE BY TASTY

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!

CHIPOTLE MANGO BARBECUE SAUCE

Steps:

• In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
• Process until smooth, about 15 seconds.
• Scrape down sides with a rubber spatula.
• Pulse 2 or 3 times.
• Fold in diced mango and refrigerate overnight before using.
• Tastes great over pork.