Mango Masala Wings

How to make Mango Masala Wings

Prep Time: 20 minutes        |        Cook Time: 50 minutes        |        Serves: 4

Ingredients

• 1.2kg Broad Oak Farms Free Range chicken wing nibbles
• 3 tsp White Mill baking powder
• 1 tsp salt
• 1 tbsp Pure Vita canola oil
• ½ small red onion, chopped
• 2 cloves garlic, roughly chopped
• 2 tsp roughly grated ginger
• 1 tsp Stonemill chilli flakes
• 2 tbsp Asia Specialties tikka masala curry paste
• 100g Kensington Pride mango flesh, roughly chopped
• 1 tbsp White Mill caster sugar
• Coriander leaves and lime wedges, to serve

Method

1. Preheat oven to 220°C. Pat the chicken dry with paper towel - the drier you can get it, the crispier it will be. Place into a large snap lock bag or bowl and toss with the baking powder and salt until evenly coated.
2. Set a large wire rack over a baking sheet and arrange the chicken evenly on top, skin side up, spacing the pieces well apart.
3. Bake for 30 minutes, turn the pieces over and bake for a further 15 minutes or until browned and crispy.
4. Meanwhile, make the sauce. Place the oil in a small saucepan over a medium heat. Add the onion, ginger, garlic and chilli flakes and cook for 5 minutes or until softened but not coloured. Add the curry paste and cook for a minute, then add the mango and sugar and cook until softened. Set aside to cool slightly.
5. Place into a small blender and whizz until smooth. Season to taste with salt.
6. Place the hot wings into a mixing bowl and toss with the hot mango sauce until well coated. Tip onto a platter and serve with coriander leaves and lime wedges.

OPTIONAL:

For more caramelised edges, you can place the sauced wings back in the oven for a few minutes.