Get ready to get messy and happy with these winning wings! The tomato-based barbecue sauce is laced with Kansas City style spices and then kicked up with sweet, fresh mango. It's a taste sensation you've probably never experienced before. And don't worry about the ingredient list - it may look long, but these are ALL pantry staples.
Grilled Chicken Wings with Spicy Mango BBQ Sauce
Why roast AND grill? Roasting
ensures that the wings are cooked perfectly from skin to bone, without drying
out. Grilling adds an extra layer of awesome flavor.
Grilled Chicken Wings with Spicy Mango BBQ Sauce
4 pounds chicken wings and drummettes
Salt and ground black pepper
1 mango, seeded and chopped, about 1 cup diced
1 cup ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
1-2 tablespoons hot sauce, or more to taste
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon English style dry mustard
Pinch of cloves
Pinch of allspice
Preheat the oven to 400 degrees. Line a large roasting pan with foil and place a wire rack inside.
Season the chicken wings all over with salt and pepper. Arrange
the wings on top of the rack, in a single layer. Set aside.
In a blender, combine the mango, ketchup, brown sugar,
vinegar, hot sauce, soy sauce, Worcestershire sauce, chili powder, smoked
paprika, onion powder, garlic powder, mustard, cloves, and allspice. Puree
until blended and smooth. Brush about 1/3 of the barbecue sauce all over the wings.
They will look like this:
Roast for 25 minutes.
Brush another 1/3 of the sauce over the wings, and roast for another 25 minutes.
Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
They will look like this:
Roast for 25 minutes.
Brush another 1/3 of the sauce over the wings, and roast for another 25 minutes.
Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
Remove the wings from the roasting pan and transfer to the
hot grill. Grill for 3 to 5 minutes, basting with the remaining sauce, and
turning frequently, until you get nice grill marks on all sides. Serve with LOTS of napkins!
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