Mango Wings Food

MANGO-HABANERO CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
• Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
• Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
• Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.

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!

MANGO HABANERO HOT WINGS

Steps:

• Sauce: heat and let it simmer, stir occasionally and reduce to about 1/4 cup volume. Add cayenne sauce and melted butter. Mix.
• deep fry wings until fully cooked. Toss in sauce, serve Hot with celery and carrot sticks.

MANGO HABANERO CHICKEN WINGS

Steps:

• Preheat oven to 425 Degrees. Line a large baking sheet with a cooling rack on top.
• Place the chicken wings into a large bowl and season with salt, seasoned salt, pepper, and smoked paprika. Use your hands and toss the wings in the seasonings to make sure it is evenly coated. Pour the flour in a shallow bowl.
• Dredge the wings in the flour and shake to remove excess flour. Place on a baking rack on top of the baking sheet. Bake on one side for 15 minutes and flip the wings to baking on the other side for 15 minutes. The wings should be golden and slightly crisp once finished.
• Use a small saute pan and place on medium-high heat. Add the olive oil and cook the onions until soft and translucent, about 5-7 minutes. Add the garlic and cook for an additional 2 minutes. Just until fragrant.
• To make the sauce, place the chopped mango, cooked onions, garlic, apple cider vinegar, salt, pepper, smoked paprika, onion and garlic powders. Begin to pulse until smooth. Add the habanero pepper and pulse. Taste as you go. Once finished pour in a sauce pot along with the honey, and apricot preserves. Simmer for 30 minutes.
• Toss the wings in the sauce and place back on the baking rack and in the oven for an additional 10-12 minutes. Remove and allow to cool slightly and serve.

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 JERK WINGS

Steps:

• Add olive oil to pan then cook onion until tender.
• Next saute mango until tender.
• Add mango, lime or lemon juice and mango nectar or orange juice, brown sugar, honey and all spices to blender or food processor and grind until smooth. If it needs to thin a bit more, add a little bit more juice.
• Pour marinade into a large ziploc bag and submerge chicken in marinade. Seal and refrigerate for at least 4 hours and up to 8 hours.
• Preheat oven to 425 degrees and line a baking sheet with non stick foil or parchment paper.
• Remove chicken from marinade and season on both sides with remaining salt and pepper.
• Bake chicken on first side for 15 minutes then turn over. For more flavor, feel free to baste chicken with marinade during cooking. Cook for another 10-15 minutes or until chicken is completely done, marinade is sticky on chicken and it is browned.

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 HABANERO WINGS

Steps:

• Blending ingredients 1-5 in a blender or food processor until a smooth sauce comes together.
• Transfer the chicken wings to a large bowl then generously cover with the mango habanero sauce and toss to coat.
• Cover the chicken wings with cling wrap and allow to marinate for a minimum of two hours, or-overnight, in the fridge.
• Once the wings have marinated, remove them from the fridge and preheat oven to 400°.
• Transfer the marinated wings to a large baking sheet lined with foil and a little bit of cooking oil, to prevent the wings from sticking.
• Brush the wings with the additional marinade and bake for 25-30 minutes or until caramelized and brown.
• Transfer the finished wings to a large tray or platter and garnish with green onion and cilantro if desired.
• Leftover wings can be covered stored in an airtight container in the fridge for up to 4days.

MANGO & LIME CHICKEN WINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in a drizzle of oil and some seasoning in a baking tray. Cook for 30 mins. Mix the chutney with the lime zest. Brush all over the chicken, then return to the oven for 20 mins, turning and painting halfway through cooking. To serve, scatter with the chilli and coriander.