Spicy Mango Chicken Wings Recipe By Tasty Food

SPICY CHICKEN WINGS

Steps:

• Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to medium-high.
• Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
• Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.

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 & 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.

SPICY MANGO CHICKEN

Steps:

• Trim and butterfly chicken breasts. Salt and pepper to taste.
• At this point you can either grill the chicken breasts or cook in a medium skillet over medium-high with a small amount of olive oil. The chicken will need to cooked long enough that juices run clear. You'll prepare the mango mixture while the chicken cooks.
• Squeeze juice from lime into small dish and combine with vinegars.
• Finely chop cilantro and add to lime juice/vinegar mixture. Add the crystallized ginger and salt and set aside.
• Peel and dice mango into a bowl. Set aside.
• Remove the seeds from the jalapeno, and finally chop 1/2. Add to the mango. You can chop and use the remainder for a spicier dish.
• In a small skillet, heat a small amount of olive oil over medium heat.
• While the oil heats, mince garlic and then saute in oil for 1-2 minutes.
• Add the mango/jalapeno mixture to the garlic/oil and heat for 3 minutes over medium.
• Add the lime/vinegar/ginger to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, stirring constantly. The mixture should thicken from the sugar in the mango. If the chicken is still not ready, keep the mixture warm over low heat.
• Spoon the mango mixture over the cooked chicken breast and serve.

EASY SPICY MANGO CHICKEN

Steps:

• In a heated wok or large skillet ad 2 tablespoons of olive oil and teaspoon of Asian curry powder and allow to mix.
• On high heat add chicken and stir to coat chicken with sauce, cook approximately 5 minutes or until no longer pink. Remove to separate plate.
• Add 1 teaspoon of oil to wok or skillet over high heat and add sliced peppers and onions, mix in half the chili sauce and cook for 5 minutes.
• Add the chicken back to the skillet.
• Add the mangoes and rest of the chili sauce, stirring constantly over high heat. Cook for 5 more minutes.
• Turn down heat and allow to simmer for 5 minutes. Sauce will thicken. Serve immediately over rice.

SWEET N' SPICY CHICKEN WINGS

Steps:

• Rehydrate dried mango by placing the pieces in a small bowl with the hot tea and leave until tea has cooled completely.
• Combine all marinade ingredients (including mango and tea) in a mini-processor and blend to make a fairly-smooth puree (it will not be completely smooth).
• Put chicken wings in a large ziploc bag and add marinade. Seal bag and massage marinade into chiciken wings. Refrigerate wings 8 hours or overnight. Remove from refrigerator 20 minutes before baking.
• Preheat oven to 375°F Empty chicken wings into a 9 X 13 inch baking dish. Bake for 1 1/2 hours, turning over after 1 hour and basting with marinade.
• Enjoy!

SPICY MANGO SWEET POTATO CHICKEN

Steps:

• Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
• Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.