Tuesday, November 16, 2010

Mango Buffalo Chicken Wings as seen on SHAW

Mango Buffalo Chicken Wings with Mango Lime Dipping Sauce

The drummettes could be replaced with boneless, skinless chicken thighs, or chicken breast strips; cooking time will be approximately half.

If the eastern spices don't appeal to you, leave them out - the wings will still be amazing!

1 large package chicken drummettes (~30)
1 cup flour
1/2 TSP garlic powder
1/2 TSP garam masala
1/4 TSP ground cardamom
1/4 TSP cumin
1/2 cup plus 2 TBSP mango puree (comes in 32oz can, middle eastern section of grocery)
1/2 cup plus 2 TBSP hot sauce (I use Frank's)
1/4 cup melted butter

In a large Ziploc bag, combine the flour and dry spices. Add the chicken, a few pieces at a time, tossing to coat with flour. Shake off excess flour from each piece. Place the pieces on a baking sheet and refrigerate for 30 minutes.

Preheat oven to 400F.

In a small pot (or microwave) melt the butter, mango puree and hot sauce.

Dip each chicken piece in the sauce, turning to coat, tapping off excess sauce. Place on a parchment or foil-line baking sheet(s). Bake for ~40 minutes, turning halfway. If you would like a crisper coating, broil for a few minutes at the end of the cooking time. If possible, allow to cool on a cooling rack to keep the chicken crispy. Serve hot with the mango lime dipping sauce.

Mango Lime Dipping Sauce:

1/4 cup mango puree
1 cup sour cream (can subst. yoghurt)
zest of one lime
juice of half a lime
2 TSP honey
1/4 TSP ground cardamom
Mix the sauce ingredients together until combined.

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