Flavorful additions including sriracha, lime, and mango take this chicken wings recipe on a trip to Bangkok. Serve the homemade wings with a side of mango and cilantro to hint at the elements to come.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Transfer to a serving platter. If desired, garnish with mango slices and cilantro.

Nutrition Facts

151 calories; 11 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 39 mg cholesterol; 586 mg sodium. 109 mg potassium; 4 g carbohydrates; 0 g fiber; 3 g sugar; 9 g protein; 0 g trans fatty acid; 194 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Reviews (2)

15 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4
Rating: 3 stars
08/07/2018
I'd buy legs and thighs..wings are a waste of money.
Rating: Unrated
02/26/2016
I did not like this technique!  Thinking the sauce would work better for dipping.