Sweet mangoes and savory Chicharron salt make these wings a satisfying addition to any game day lineup or weekend get-together.


YIELD
4 servings

INGREDIENTS

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NOTES

The heat level of the puree may be adjusted by eliminating or adding more jalapeno. Wings may be finished on a grill over direct heat instead of under the broiler.



DIRECTIONS

Set oven to broil. In a small bowl, add Mango Hot Sauce, Chicharron Salt, allspice, turbinado sugar, ancho chile powder, garlic powder, granulated onion, and 1/2 tsp. cinnamon. Mix to form a paste. Place wings in a gallon zip top bag, add paste, seal, and shake to coat wings. Place in fridge and marinate 4 to 6 hours. Place the jalapenos on a baking sheet and broil until skin turns black and blisters on both sides. Put jalapenos in a small zip top bag and seal for 10 minutes. While still warm, remove jalapeno skins, stems, and seeds. Put the jalapeno flesh, mango, salt, and remaining 1/2 tsp. cinnamon into a food processor and puree until smooth. Heat oven to 375 degrees. Spray baking rack with non-stick spray and place over a baking sheet. Bake wings on rack for 40 min., turning wings after 20 min. When wings reach 165 degrees, transfer to a large mixing bowl and add the mango jalapeno puree. Toss the wings until they are evenly covered. Set oven to broil. Return wings to baking rack and broil, about 3 minutes per side.



THANKS TO
Jim Maino

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

17
Mango Hot Sauce  
$7.00
31
6oz Canister  
Net 6.00oz
$9.95
35
3 lbs  
$6.65

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