SPICY PINEAPPLE AND MANGO WINGS
These Mango Pineapple Habanero Chicken Wings are the perfect summer appetizer or an easy dinner! They are a delicious mix of sweet and spicy and can be made in your oven or on the grill. It's time to give in to your chicken wing cravings!
Ingredients
- Cooking oil (vegetable or canola)
- About 2 pounds of chicken wings (about 18 wings, and I used all the flat wings for this recipe)
Chicken marinade:
- 1/2 tbsp onion powder
- 1/2 teaspoon of paprika
- 1/2 tablespoon kosher salt
- 1 tablespoon of garlic powder
- 1 and 1/2 cup buttermilk
- 1/2 teaspoon ground black pepper
Chicken Coating:
- 1 teaspoon of paprika
- 1 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 1/2 tablespoon of seasonal salt
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 tablespoon of garlic powder
Sauce ingredients:
- 1/4 teaspoon kosher salt
- 3/4 cup brown sugar
- 5 large garlic cloves, roughly chopped
- 1/2 tablespoon of water
- 12 oz bag of frozen mango pieces
- 1 tablespoon of apple cider vinegar
- 1 to 2 teaspoons of cornstarch
- 6 tbsp unsalted butter
- 20-ounce can of crushed pineapple (do not drain the juice from the crushed pineapple)
- 1/4 to 1/2 teaspoon ground red cayenne pepper
Instructions
First, start by marinating the wings overnight. Combine marinade seasonings and buttermilk. Place the chicken wings in a food storage container that can be closed. Then pour the buttermilk marinade over the chicken. Cover the chicken and refrigerate for at least 9 hours.
Then, when you are ready to cook the chicken, start by making the sauce.
Place the butter in a medium saucepan and melt the butter over medium heat.
Once the butter has melted, add the brown sugar and stir until the sugar is smooth.
Then add the pineapple, mango, apple cider, salt and cayenne pepper to the pot and stir until well combined.
Cook the sauce over medium heat for about 15 minutes.
Drain the juice from the fruit using a colander. Crush the fruit while straining the juice. Reserve about 1/2 cup of the fruit puree. Mix the cornstarch with the tablespoon of water, then add this cornstarch mixture to the filtered juice and stir until well blended. The sauce will thicken. Reserve the sauce and the reserved fruit purée.
Remove the chicken from the refrigerator and prepare the flour mixture that will make the crispy outer crust of the chicken.
Combine all the flour coating ingredients in a storage bag or large bowl.
Remove the chicken wings from the buttermilk marinade and dip the wings in the flour mixture.
Place the floured chicken pieces on a cooking rack for about 10 minutes. (This helps the flour to adhere to the chicken pieces and helps bring the chicken to a uniform temperature. Bringing the chicken to a uniform temperature helps to avoid overcooking the outside of the chicken while trying to cook the inside of the chicken. chicken which may be too cold if cooked immediately after taking the chicken out of the refrigerator.)
While the chicken sits, add the cooking oil to a deep fryer or large skillet. Heat the oil until the temperature of the oil reaches 350 degrees.
When you are ready to cook the chicken, add a few pieces of chicken to the fryer at a time. (Making sure not to overload the pan with hot fat prevents the temperature of the cooking fat from lowering, which could increase the required cooking time of the chicken.)
Bake the chicken wings for about 6 to 7 minutes or until the internal temperature of the chicken reaches 165 ° Fahrenheit when a cooking thermometer is inserted into the thickest part of the chicken.
Place the cooked chicken on a clean cooling rack. (Placing the wings on a cooling rack prevents the chicken from getting soggy and keeps the chicken crispy.)
When you are ready to mix the sauce with the chicken, place the reserved fruit in the filtered sauce.
Heat the sauce over medium heat for about 2 minutes.
Place the chicken on a serving platter then pour the sauce over the chicken. Serve the chicken immediately.
Happy Cooking Time.
