2 to 3 scotch bonnets (3 if you love heat!), stems removed
1 green onion, sliced, as garnish
Handful of cilantro leaves, as garnish
Directions
Line a baking sheet with foil or parchment. (I prefer foil so there’s easier clean-up.) Arrange the wings and drummers side by side. (You can also use a baking rack, if you have one.) Sprinkle both sides with salt and baking soda and allow to air-dry in the fridge (for ultimate crispiness) for at least 1 hour, ideally 4 to 6 hours.
Remove from the fridge and preheat the oven to 400 degrees F. Transfer the baking sheet to the oven to bake for 30 to 40 minutes, until the wings are lightly browned and crispy.
Meanwhile, let’s make the sauce: In a food processor or blender, add the soy sauce, mango chunks, lime zest and juice, yellow onion, garlic cloves, ginger, cinnamon, allspice and scotch bonnets. Blend until very smooth. Pour the sauce into a bowl.
Add the cooked chicken wings to the sauce and toss the wings. Garnish the wings with cilantro leaves and sliced green onions.
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