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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