Chicken Wings With Mango-Tamarind Sauce
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender
2
Puree until smooth
3
Place the chicken wings in a large bowl and season with salt and pepper
4
Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat
5
Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour
6
Preheat the oven to 350 degrees F
7
Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray
8
Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl
9
Place the wings on the prepared baking pan and bake for 30 minutes until cooked through
10
Preheat the broiler and adjust the rack so it's 6 inches from the heating element
11
Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy
12
While the wings bake, place the reserved sauce in a small saucepan and bring to a boil
13
Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes
14
Put the chicken wings on a platter and garnish with chopped scallion
15
Serve with the remaining mango-tamarind sauce on the side for dipping