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Sticky Mango Chicken Wings

Pooja Yadav
These Chicken Wings are smothered with homemade mango marinade or chutney, then baked until tender and crispy with a perfectly caramelized skin
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Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine Indian
Servings 3

Equipment

  • Oven

Ingredients
  

Batter

  • ½ cup all purpose flour
  • ½ tsp garlic powder
  • ½ tsp crushed pepper
  • ½ tsp Red chili flakes or to taste
  • ½ tsp salt or to taste

Remaining Ingredients

  • 8 chicken wings or 450gm chicken
  • 1 mango pulp
  • ¼ cup honey
  • ½ tsp paprika or kashmiri chilli powder
  • ½ tsp fennel
  • ½ tsp toasted cumin
  • 2-3 tbsp lime juice
  • 3 habanero peppers, optional seeded or unseeded
  • 1-2 jalepeno peppers, optional seeded or unseeded
  • 1-2 sweet peppers/ Corno di toro rosso
  • 1 birds eye chillies, optional seeded or unseeded
  • 2 cloves garlic
  • ½ inch ginger

Instructions
 

  • Pat the chicken wings dry on a paper towel.In a mixing bowl, combine all purpose flour, red chili flakes, garlic powder, pepper powder and salt. Preheat oven to 220ºC.
  • Batter the wings with seasoned flour ( garlic, pepper, chilli & salt). Place it for bake on a wired tray, flipping it half- way for around 50minutes. Bake at 220ºC.
  • Next blitz fresh mango pulp, bird eye chillies, jalepeno, habanero & sweet peppers, garlic, ginger, lime juice,cumin paprika flakes & fennel.
  • Place a pan on medium heat with few drop of cooking oil and transfer the blitz marinade.Add honey and salt to taste after transferring the mixture to a pan on medium heat.
  • Let it simmer for 7-8 minutes. Stir to prevent sticking and switch off heat at desired consistency.
  • Coat the flour battered cooked wings with mixture. Finally bake again for roughly 10minutes or until the mango sauce is slightly caramelised.
  • Enjoy with rice and some fresh crunch

Notes

Alternatively a can of mango pulp would work well for off season.For busy days or weekends a cheat version, simply use a store bought mango chutney as marinate.
Am a kind of hot spicy person picked up sharp bird eye chillies, jalepeno and habanero peppers, is totally optional.
Play with heat to your taste be free to adjust the type & quantity to your spice tolerance & flavour. I feel the medley of 3 stirs in extra heat with huge flavours.
Seeded peppers or chillies deliver more heat, compared to unseeded, totally your preference.
I have used skinned chicken wings, love that crispy caramelised crust. Be free to replaced with de- skinned lot, totally your taste & choice.