Chicken Wings with Mango-Chili Sauce

The wings are coated in a mango-chili sauce and grilled. They're then tossed to fully coat again with the mango-chili sauce before serving with a garnish of scallions and diced mangos.

Chicken Wings with Mango-Chili Sauce

Prep Time

60 minutes

Cook Time

40 minutes

Serves

4 people

This recipe for Chicken Wings with Mango-Chili Sauce was created for the National Mango Board by Lexi’s Clean Kitchen.

The wings are coated in a mango-chili sauce and grilled. They’re then tossed to fully coat again with the mango-chili sauce before serving with a garnish of scallions and diced mangos. —Editor

Ingredients

Mango-Chili Sauce

  • 3 large mangos, peeled, pitted and coarsely chopped
  • 1/3 cup coconut sugar
  • 1/2 teaspoon organic molasses
  • 1/4 teaspoon fish sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ginger powder
  • 1 tablespoon chili paste
  • 1 tablespoon avocado oil
  • 1/2 teaspoon red pepper flakes

For the chicken

  • 2 pounds chicken wings (about 24) wingtips removed, or drumettes rinsed and patted dry
  • Kosher salt and freshly ground black pepper
  • Chopped scallions, for garnish

Preparation

  • 1 Place all of the mango-chili sauce ingredients into a high-speed blender. Puree until smooth.
  • 2 Place chicken wings in a large bowl and season with salt and pepper. Coat with 1/2 cup of mango-chili sauce, set the rest of the sauce aside for later. Sprinkle wings with sesame seeds and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.
  • 3 Grease a grill or grill pan. Grill the wings for about 5 minutes on each side, or until opaque and fully cooked through.
  • 4 While wings cook, place reserved sauce in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. If the sauce is too thick, add a few teaspoons of water until the desired consistency is reached. If the sauce is too thin, continue to cook until thick.
  • 5 Toss chicken wings in 1/4 cup of sauce (or brush sauce on them) and place on a serving platter.
  • 6 Garnish with chopped scallions and diced mangoes, and serve with remaining mango-chili sauce on the side for dipping!

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