MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bangkok Chili Wings
Categories: Poultry, Fruits, Citrus, Chilies
Yield: 12 Servings

12 Chicken wings (2 1/2 lb)
1 tb Kosher salt
2 tb Oil
1 md Mango; seeded, peeled, cut
- up
7 oz (1/2 can) unsweetened light
- coconut milk
1 tb Sriracha sauce
1 tb Lime juice
Salt
Mango slices (opt)
Snipped fresh cilantro
- (opt)

Cut off and reserve tips of chicken wings for stock
making.

Cut wings at joints to form 24 pieces. Sprinkle with
kosher salt. In a 12" skillet heat oil over medium-high
heat. Add chicken wings; cook about 10 minutes or until
brown on both sides. Drain off fat.

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.

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.

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

Makes: 12 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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