The chicken wing. It has evolved from cheap bar food (remember the days of ten cents wings?!) to a culinary obsession. Chefs all around the world find ways to make this cut of poultry crispier, juicier, spicier, and more flavorful. And one little cook, me, couldn't help herself and had to test out some recipes of her own.
This baked chicken wing, coated with a sweet mango puree, I can only describe with one word: happiness.
It is truly a dish worth sharing.
This baked chicken wing, coated with a sweet mango puree, I can only describe with one word: happiness.
It is truly a dish worth sharing.
Mango Teriyaki Baked Chicken Wings
Ingredients:
For the mango teriyaki puree:
1 mango, peeled and cubed
Thumb sized piece of ginger, peeled and sliced
2 garlic cloves
1 tablespoon sesame oil
1 tablespoon coconut aminos
For the chicken wings:
16 whole chicken wings, separate tips, wings and drumettes
1 teaspoon onion powder
salt and pepper
* You can save the wing tips for homemade chicken stock.
Preheat oven to 375°F.
Place ginger and garlic cloves in food processor and pulse till finely minced. Add mango and coconut aminos and puree while drizzling sesame oil in the food processor chute. Pour 1/3 cup of puree into a bowl. Set aside. The rest of the puree you can save to use for another time. (It's a great salad dressing).
Pat the separated chicken wing parts dry with paper towel. Season with salt, pepper, and onion powder. Cover a baking sheet with parchment paper and lay chicken wings on it, be careful of crowding. Separate wings onto two baking sheets if need be.
With a pastry brush, brush the 1/3 cup of mango puree over the wings and drumettes. Bake in oven for 30 minutes. Garnish with scallion and black sesame when ready. Serve.
Ingredients:
For the mango teriyaki puree:
1 mango, peeled and cubed
Thumb sized piece of ginger, peeled and sliced
2 garlic cloves
1 tablespoon sesame oil
1 tablespoon coconut aminos
For the chicken wings:
16 whole chicken wings, separate tips, wings and drumettes
1 teaspoon onion powder
salt and pepper
* You can save the wing tips for homemade chicken stock.
Preheat oven to 375°F.
Place ginger and garlic cloves in food processor and pulse till finely minced. Add mango and coconut aminos and puree while drizzling sesame oil in the food processor chute. Pour 1/3 cup of puree into a bowl. Set aside. The rest of the puree you can save to use for another time. (It's a great salad dressing).
Pat the separated chicken wing parts dry with paper towel. Season with salt, pepper, and onion powder. Cover a baking sheet with parchment paper and lay chicken wings on it, be careful of crowding. Separate wings onto two baking sheets if need be.
With a pastry brush, brush the 1/3 cup of mango puree over the wings and drumettes. Bake in oven for 30 minutes. Garnish with scallion and black sesame when ready. Serve.
