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Mango Chili Chicken Wings with Garlic Lime Dip

Mango Chili Chicken Wings with Garlic Lime Dip

These Mango Chili Chicken Wings with Garlic Lime Dip are my favorite to make for a table full of friends and family. It’s the best watching someone reach over to grab a wing. Then dunk it in the dip. Take a juicy bite. Then satisfyingly slurp up the last little bits of the tangy, spicy mango chili sauce on their fingers. I originally made this mango chili sauce for a curry I was testing, but accidentally bought wings instead of drumsticks. Oh well, this accident was meant to be!

If you end up with leftover mango chili sauce – save it! You can use this on top of burgers, toss it with some shrimp and pan fry it, or use it as a grilling sauce. Making this for a party or with a group of people? Try this with my Herby Avocado Fries (+ cilantro-lime dip) or with my Vegan Nashville Hot “Chicken” Poppers!

If you decide to make this recipe or have any questions about how to make it, head over to my instagram @thefamiliarkitchen so we can connect and I can see how it turned out for you!

Mango Chili Chicken Wings with Garlic Lime Dip

Mango Chili Chicken Wings with Garlic Lime Dip

Mango Chili Chicken Wings with Garlic Lime Dip
Print Recipe
5 from 1 vote

Mango Chili Chicken Wings with Garlic Lime Dip

These Mango Chili Chicken Wings are sweet, spicy, and finger-licking delicious. Dunk them in my Garlic Lime Dip or eat on its own.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Appetizer
Keyword: chicken wings
Author: Ann Ittoop

Ingredients

  • Chicken Wings, 25-30

Dry Rub

  • AP Flour, 1 cup
  • Ground Cumin, 1 tsp
  • Paprika, 1 tbsp
  • Turmeric, 1 tsp
  • Black Pepper, 1 tsp
  • Salt, 2 tsp

Mango Chili Sauce

  • Coconut Oil, 2 tbsp
  • Cumin Seeds, 1/2 tsp
  • Red Chili Flakes, 1 tsp
  • Bell Peppers, 3, diced
  • Garlic Cloves, 8
  • Red Onion, 1 diced
  • Ginger, 1", minced
  • Mango Pulp, 1 cup
  • Tamarind Paste, 1 tsp
  • Jaggery or Brown Sugar, 1/4 cup
  • Black Pepper, 1/2 tbsp
  • Salt, 2 tsp
  • Water, 1/4 cup

Garlic Lime Dip

  • Mayonnaise, 1 cup
  • Juice of 1/2 Lime
  • Garlic Powder, 1/2 tsp
  • Black Pepper 1/4 tsp
  • Salt, 1/2 tsp

Instructions

Make the sauce.

  • In a large skillet on medium high heat, add the 2 tbsp coconut oil. Once the oil is hot, add in the cumin seeds and red chili flakes to season the oil for just about 10 seconds. Now add in the bell peppers, garlic, onion, and ginger and saute until lightly browned. Now reduce the heat to medium low and add in the remaining sauce ingredients. Stir until everything is combined and the sauce begins to bubble. Remove from heat and transfer to a bowl. Use an immersion blender to puree the sauce. Alternatively, wait until the sauce has completely cooled, then puree in a blender. Set aside.

Make the dry rub.

  • In a large bag or mixing bowl, combine all the dry rub ingredients. Once combined, add in all the chicken wings. Seal the bag and shake so the dry ingredients coat the wings OR toss in your mixing bowl. Once the wings are coated, shake off any excess and then transfer to a baking sheet with a wire rack on top OR a baking sheet lined with parchment paper. Make sure you give the wings room when you place on the baking sheet.

Bake & baste.

  • Set the oven to 425 degrees. Bake the wings for 40-45 minutes. If using parchment paper, flip the wings about halfway through to ensure both sides cook and get crispy. Remove from oven after 40-45 minutes then baste the wings with a generous coating of the mango chili sauce. Set the oven the high broil then bake the wings for about 5 minutes or until the sauces starts to thicken on the wings. Remove from oven.

Make the dip.

  • Mix all the dip ingredients together in a bowl - easy!
Mango Chili Chicken Wings with Garlic Lime Dip

Mango Chili Chicken Wings with Garlic Lime Dip

When I was a kid, one of the first things my mom taught me how to make was a hot cup of chaya (homestyle tea). It was like a rite of passage…and an invitation to her colorful, spice-filled kitchen. The most exciting part back then was daringly pouring the steamy, caramel-colored goodness from one steel cup to another so I could cool it down and get that classic, frothy texture to sit atop the tea. It’s a recollection of my childhood every time I do it. That same magical feeling still shines through my recipes, both new and old. There’s just nothing like creating a dish so full of evocative flavor and love. It’s what gives me joy and the inspiration to share this experience with you every day! It’s something I hope offers you adventure, a little piece of home, and maybe even something a little familiar.

Comments: 1

  • reply
    June 26, 2019


    I love making chicken with buttermilk! Adding the hot sauce gave this a nice kick!

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