Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they’re healthier. Plus, you can totally freeze them! Just allow the wings to cool completely and then transfer to a freezer bag, removing as much air as possible before sealing.
Chicken wings can be frozen for up to three months. When ready to eat, let the wings thaw in the refrigerator overnight, then bake the chicken wings for 25-30 minutes at 180 degrees C or until heated through.
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Chicken Wings with Sweet Chilli Sauce
Sticky spiced wings make great finger food or canapés.
- Chilli Sauce
- • 3 large mangoes, peeled, pitted and coarsely chopped
- • 70g light brown sugar
- • 120 ml soy sauce
- • 1/2 tsp organic molasses
- • 1/4 tsp fish sauce
- • 1/2 tsp apple cider vinegar
- • 2 garlic cloves, minced
- • 1/2 tsp onion powder
- • 1/4 tsp ginger powder
- • 1 tbsp olive oil
- • 1/2 tsp red pepper flakes
- • 1 tbsp chilli paste
- • handful of sesame seeds
- Other Ingredients
- • about 24 chicken wings, wingtips removed, or chicken drumsticks, rinsed and patted dry
- • salt and freshly ground black pepper
- • Chopped spring onions, for garnish
Place all of the mango-chilli sauce ingredients, except for the chilli paste, into a blender. Puree until smooth. Stir in the chilli paste and taste. Adjust seasoning as desired.
Place chicken in a large bowl and season with salt and pepper. Coat with about 120ml of mango-chilli sauce, set the rest of the sauce aside for later. Sprinkle wings with sesame seeds and cover with cling film. Chill for 30 minutes to 1 hour.
Grease a grill or grill pan. Grill the wings for about 5 minutes on each side, or until fully cooked through.
While wings cook, place reserved sauce in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. If the sauce is too thick, add a few teaspoons of water until the desired consistency is reached. If the sauce is too thin, continue to cook until thick.
Toss chicken wings in about 60ml of sauce (or brush sauce on them) and place on a serving platter. Garnish with chopped spring onions and diced mangoes, and serve with remaining mango-chilli sauce on the side for dipping!
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