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Bangkok Chile Wings

Makes: 12 servings
Prep 25 mins Cook 15 mins
Bangkok Chili Wings
Ingredients
  • 12  chicken wings (about 2 1/2 pounds total)
  • 1  tablespoon  kosher salt
  • 2  tablespoons  vegetable oil
  • 1  medium  mango, seeded, peeled, and cut up
  • 1/2 14  ounce can  unsweetened light coconut milk
  • 1  tablespoon  Asian chili sauce (Sriracha sauce)
  • 1  tablespoon  lime juice
  •  Salt
  •  Mango slices (optional)
  •  Snipped fresh cilantro (optional)
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.

Nutrition Facts (Bangkok Chili Wings)
  • Servings Per Recipe 12,
  • cal. (kcal) 151,
  • Fat, total (g) 11,
  • chol. (mg) 39,
  • sat. fat (g) 3,
  • carb. (g) 4,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 3,
  • sugar (g) 3,
  • pro. (g) 9,
  • vit. A (IU) 194,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 586,
  • Potassium (mg) 109,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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