Mangoes are in season at the moment, well I think so. I see them everywhere I go and on my Instagram timeline, I knew that it was just a matter of time before I used it as a main ingredient in one of my dishes.

My husband really loves mangoes. I always make him a smoothie but I am getting bored of making them and I am sure he would appreciate something different. I brought out some chicken wings from the freezer as I was prepping for dinner and it hit me that I could use the mangoes with the chicken so here goes experimenting:

Sticky Mango Chicken Wings

Ingredients: 

A handful of mango cubes, peeled

500g of chicken wings

½ tsp thyme

½ tsp curry powder

1 scotch bonnet, whole (ata rodo)

1 tsp minced garlic

1 tsp minced ginger

2 tbs honey

1 tbs rice vinegar (optional)

1 Knorr chicken stock cube

salt to taste

Method:

Boil the chicken wings in a half a cup of water, add the thyme, curry powder, scotch bonnet and Knorr cube for about 10 minutes on medium heat. Check for salt.

Take the chicken wings out and place them on a baking tray in a single layer. Grill until they start to turn brown on all sides. In the mean time, add the mangoes, ginger and garlic plus rice vinegar if you are using to the chicken liquid stock left in the pan and simmer until the mangoes are very soft.

 

 

Remove the whole scotch bonnet (you can leave it in if you want yours very hot) and then blend until smooth. Return the liquid to the pan, heat for about a minute and add the honey, stir to combine the honey to the mixture.

 

 

 

Take out the chicken wing and add to the pan containing the mango syrup, make sure the wings are evenly coated on all sides. Return them back under the grill and grill for another 5 to 7 minutes, making sure to turn them.

 

 

 

I served the chicken wings with lentils and plantain and saved the excess syrup to serve as a sauce and it went down really well! The chicken wings tasted sweet and spicy and at the end you get hit by the mango flavour, very very yummy.