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mango chicken wings

Mango Chilli Chicken Wings

These wings are inspired mango and habaneros wings but uses scotch bonnet instead. The wings are spicy, sweet and they make the perfect appetiser.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Author: Andrea
Servings: 6 servings
Calories: 445kcal

Ingredients

For the chicken

  • 1kg chicken wings halve into drums and flats
  • 1 teaspoon salt optional
  • ½ teaspoon black pepper
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoon paprika
  • 2 tablespoon sunflower oil

For the Sauce

  • 300g mangos weighed without skin or stone. fresh, canned or frozen
  • 1 - 3 scotch bonnet chillies or habaneros
  • 1 tablespoon white wine vinegar
  • 1 lime squeezed
  • 3 tablespoon clear honey optional

For the Garnish

  • 2 teaspoon parsley chopped

Instructions

  • Pat the chicken wings dry with paper towels then add them to a large bowl and season with the salt, black pepper, onion powder, garlic powder and paprika. Pour in the oil and mix the seasonings and oil into the chicken until fully coated. Cover the bowl with clingfilm and refrigerate for 1 hour or overnight.
  • Preheat the oven to gas mark 7/425oF/220oC/200oC fan then line a baking tray with a grill rack. Arrange the chicken wings on the rack with space between each wing then bake in the oven for around 40 minutes flipping them halfway through.
  • While the chicken is in the oven, make the spicy mango sauce. To a blender, add the chopped mangoes and scotch bonnets then blend to a puree.
  • Pour the mango sauce into a saucepan then place the saucepan on a medium heat to reduce the sauce. Mix in the wine vinegar, lime juice and honey then allow the sauce to simmer while regularly stirring until the sauce thickens and most of the water has evaporated. This will take around 10 minutes.
  • Remove the chicken wings from the oven and add them to a bowl. Pour the sauce onto the wings and mix so the sauce covers all the wings.
  • Line the baking tray with baking paper then add the wings to the tray and return the wings to the oven for 10 - 15 minutes or until the sauce starts to caramelise on the chicken.
  • Allow to cool for 10 minutes then garnish with parsley if using and serve.