Bangkok Chili Wings

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3.0 by 13 people

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  • Makes: 12 servings
  • Prep: 25 mins
  • Cook: 15 mins

Bangkok Chili Wings

Directions

  1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Sprinkle with kosher salt. In a 12-inch skillet heat oil over medium-high heat. Add chicken wings; cook about 10 minutes or until brown on both sides. Drain off fat.
  2. For sauce, place cut-up mango in a food processor or blender. Cover and process or blend until smooth. Transfer to a small bowl. Stir in coconut milk, Asian chili sauce, and lime juice. Pour sauce over chicken wings.
  3. Bring to simmering. Cook, covered, for 5 minutes. Cook, uncovered, about 10 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally and reducing heat as necessary. Season to taste with salt.
  4. Transfer to a serving platter. If desired, garnish with mango slices and cilantro.
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Nutrition Facts (Bangkok Chili Wings)

  • Per serving:
  • 151 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 39 mg chol. ,
  • 586 mg sodium ,
  • 4 g carb. ,
  • 3 g sugar ,
  • 9 g pro.
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Reviews (1)

13 Ratings
631 Days Ago
I did not like this technique! Thinking the sauce would work better for dipping.

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