Hey everyone, happy Friday! Hopefully everyone is doing well. So here we are, made it through another week. So I figured that calls for a super cool and Awesome weekend recipe lol. What better than some Pineapple Mango Chicken Wings!! Yup it’s time to make some of the greatest finger food out there. WINGS! and you know we can through down with normal wings so we have to make it with some of that wow factor. You guys are going to love this one, when you try it be sure to take a picture and post it to my Facebook page!
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Pineapple Mango Chicken Wings
Ingredients
- 2 lb. Chicken Wings & Flats
Marinade:
- 1-1/2 Cup Buttermilk
- 1 Tbsp. Garlic Powder
- 1/2 Tbsp. Onion Powder
- 1/2 tsp. Paprika
- Salt
- Pepper
Breading:
- 2 Cups Flour
- 1 tsp. Paprika
- 1 Tbsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/2 Tbsp. Season Salt
- Salt
- Pepper
Sauce:
- 6 Tbsp. Bytter
- 3/4 Cup Brown Sugar
- 20 oz. Can Crushed Pineapple Do Not Drain
- 12 oz. Bag Frozen Mango Chunks
- 5 Garlic Cloves Minced
- 1 Tbsp. Apple Cider Vinegar
- 1/2 tsp. Cayenne
- 1 tsp. Cornstarch
- 1/2 Tbsp. Water
- Salt
- Pepper
Instructions
- Mix all the marinade ingredients together in a large bowl. Place chicken in bowl and make sure it is coated. Cover and place in the fridge for at least an hour (over night is best).
- When the chicken is done marinading start the sauce by melting the butter in a medium saucepan. Add in brown sugar until completely blended.
- Add in pineapple, mango, vinegar, Garlic, cayenne, salt and pepper. Bring to a boil, reduce heat and allow to simmer for about 15 minutes.
- Remove the fruit chunks from the pan and mash them down, straining out the excess juice. Set the fruit aside and pour the juice back into the pan. Mix cornstarch into the water and slowly stir into the sauce. Allow to continue to cook while stirring until it reaches your desired thickness.
- Heat your oil to 350˚. In a large bowl whisk together all the ingredients for the breading. Remove the chicken from the marinade and allow excess to drop off. Place chicken in breading mixture and toss until completely coated.
- Place coated chicken into heated oil and allow to fry for anywhere form 7 to 10 minutes, making sure the chicken cooks all the way through.
- Take about a 1/2 cup of the crushed fruit from earlier and mix it back into the sauce. Pour sauce over chicken and serve.
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