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Mangonada Chicken Wings


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Mangonada Chicken Wings

3 pounds chicken wings
1 tablespoon chile lime salt (Tajín or similar), plus more for garnish
1 teaspoon salt
¼ cup (½ stick) unsalted butter
4 cloves garlic, peeled and smashed
½ cup mango puree*
¼ cup chamoy, plus more for garnish
1 ounce (2 pieces) Pulparindos tamarind pulp candies (optional)

1. In a large bowl, toss the chicken wings with the chile lime salt and additional teaspoon salt until coated. Set aside.

2. On the sauté setting, melt the butter. Add the garlic, stir, and turn off the sauté setting.

3. Add mango puree and chamoy to the butter and garlic. Use ¼ cup water to rinse out the chamoy measuring cup and add that, too. Stir to combine.

4. Add the chicken to the pot and stir until evenly coated with the glaze. Add the tamarind candy, making sure it’s nestled deep among the chicken wings, and close the lid.

5. Cook the wings on high pressure for 8 minutes. Manually release the pressure.

6. Meanwhile, prepare a grill or broiler to medium-high heat. Fish the wings out of the glaze with a pair of tongs (set aside the leftover glaze for serving). If grilling, grill the wings briefly on both sides, just to char them slightly, 1-2 minutes on each side. If broiling, set the wings on a foil-covered sheet tray and broil on both sides until slightly charred, turning halfway through, about 4 minutes on each side.

7. You may want to reduce the glaze while the wings are browning; simmer on the low sauté setting until syrupy. (Timing will depend how much liquid the wings throw off during cooking, 5-10 minutes.)

8. Serve the wings with a drizzle of chamoy and chile lime salt to taste, with the leftover glaze on the side.

*You can blend fresh or frozen mango for this, or buy canned mango puree at many South Asian grocery stores. Personally, though, I buy mango baby food—it’s just mango, nothing added, and the 4-ounce jars are exactly ½ cup  :snip:  https://www.texasmonthly.com/food/recipe-instant-pot-mangonada-chicken-wings/

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