Prep 20 mins
Cook 1 hr 30 mins
We love to snack on chicken wings and this fruity version - using dried mango - is really good! Prep time does not include marinating time.
- 1360.77 g chicken wings, plump (make sure they're halved)
- 236.59 ml strong black tea (I left the tea bag in for 10 minutes)
- 113.39 g dried mango
- 42.52 g fresh ginger, peeled weight (a 2 inch knob, approximately)
- 2 large garlic cloves, peeled
- 59.16 ml dark corn syrup
- 29.58 ml red wine vinegar
- 29.58 ml ketchup
- 78.07 ml soya sauce
- 2.46 ml red pepper flakes (if you like a lot of spice, add more)
- Rehydrate dried mango by placing the pieces in a small bowl with the hot tea and leave until tea has cooled completely.
- Combine all marinade ingredients (including mango and tea) in a mini-processor and blend to make a fairly-smooth puree (it will not be completely smooth).
- Put chicken wings in a large ziploc bag and add marinade. Seal bag and massage marinade into chiciken wings. Refrigerate wings 8 hours or overnight. Remove from refrigerator 20 minutes before baking.
- Preheat oven to 375°F Empty chicken wings into a 9 X 13 inch baking dish. Bake for 1 1/2 hours, turning over after 1 hour and basting with marinade.
I did have some issues as far as the food processor went but very glad I did, my mini was to small and my regular to big so ended up with a chunky mix (mainly mango) but after baking it in the marinade it made such a good sauce and would be fantastic served over rice, have some wings left over so will look forward to how they taste cold (like to do have extras to see if they would travel well for a picnic). Thank you evelyn/athens, made for I Recommend tag game and recommended by pammyowl.
This is receiving 4 stars for the flavor...they are very tasty...I had a few problems too! I cooked my wings in the marinade because it said to empty the wings...so I dumped everything into the pan...cooking time is way off...I cooked mine for 1 hour and they were starting to fall off the bone...my main problem was with the mango's...I let them re-hydrate for 30 minutes and they didn't chop well in my mini processor so I cut them up with my kitchen shears...I would suggest chopping them first before re-hydrating...but they really are sweet n' spicy...made for RSC #18 contest.
I had a problem with this recipe, mainly because I wasn't sure if I was supposed to bake the wings in the marinade, an unusual approach, or when I put them in the 9x13" pan separately then baste occasionally. Also,1 1/2 hours baking time is way too long. I did then put them in the pan separately, and basted with the marinade every 15 minutes, they were burnt to a crisp. I had a chicken breast in the freezer, and some leftover marinade, so I put the breast in the marinade overnight, baked it and it was fantastic! I knew this recipe had possibilities, and boy, was I right! Great job!