Habanero Mango Chicken Wings
Rosa Cienfuegos' recipe for Mexican-style chicken wings tossed in a spicy habanero and mango salsa.
Ingredients
Habanero Mango Salsa
- 2-3 habanero chilies
- ¼ cup orange juice
- juice of 2 lemons
- 1 mango (about 7 oz.) finely chopped
- 1 red onion finely diced
- 2 tsp table salt
- pinch black pepper
Chicken Wings
- 20 chicken wings drumettes and wingettes separated
- ¼ cup all-purpose flour
- 1 tsp sweet paprika
- 2 tsp table salt
- 2 cups vegetable oil
- 1 Habanero Mango Salsa
- 2 tsp brown sugar
- 1½ tbsp white vinegar
- 2 tsp olive oil
Instructions
Habanero Mango Salsa
- Char the habanero chillies in a dry comal or heavy-based frying pan over medium heat for 7 to 10 minutes, stirring constantly, until they begin to soften and blacken slightly. Remove the chillies from the pan and carefully remove the stems, then transfer to a blender, along with the orange and lemon juice, mango, onion, salt, pepper and 50 ml of water, and blend until smooth.
Chicken Wings
- Clean the chicken wings, then place them in a bowl and add the flour, paprika and half the salt. Cover the bowl with plastic wrap, then shake the bowl to fully coat the chicken in the flour mixture.
- Heat the vegetable oil in a very large heavy-based saucepan over high heat to 200°C (400°F) on a kitchen thermometer. Add half the wings to the hot oil and cook, turning occasionally, for 15 minutes or until they are dark golden and very crisp. Using a slotted spoon, remove the wings and transfer to a tray lined with paper towel to drain. Bring the oil back to temperature and cook the remaining chicken wings.
- Meanwhile, whisk the salsa, sugar, remaining salt, the vinegar and 1½ tbsp of water in a bowl until combined. Heat the olive oil in a saucepan over medium heat, add the sauce and cook, stirring, for 2 to 3 minutes, until heated through.
- Place the wings in a large serving bowl, add most of the sauce and toss to combine. Serve immediately, with the remaining sauce drizzled over the top.