Many people think of wings as a snack to eat while drinking beer and watching sporting events. We feel sorry for those people because it’s quite obvious that wings are perfect to eat for any occasion: birthday parties, bridal showers, at a bris… In this version we brought some Caribbean spices in to mix things up from the traditional buffalo wings we tend to gravitate to. The mango accoutrement was added on purely because mangoes were on sale but ended up being the perfect complement.
Equipment Needed: Baking Sheet, Food Processor, Large Container with Lid (or) Large Mixing Bowl with Plastic Wrap, Chef’s Knife, Cutting Board, Paper Towels
Serving Suggestion: Family Style
Suggested Wine Pairing: Riesling, Pinot Gris, Sauvignon Blanc
Suggested Beer Pairing: Lighter Lagers, Pilsners, Red Stripe
- 2 lbs chicken wings ($3.49/lb)
- 2 small, ripe mangoes ($1.99/each)
- 1 small red onion ($1.29/lb)
- 2 TBSP honey ($4.19/12 oz)
- 1 TBSP ground ginger ($3.99/3 oz jar)
- 1 TBSP ground cinnamon ($3.39/2.4 oz)
- 1 TBSP crushed red pepper ($3.50/2.5 oz jar)
- 1/2 TBSP apple cider vinegar ($2.79/32 oz)
- About 1/4 C extra virgin olive oil, divided ($9.99/32 oz)
- 1 bottle Jamaican jerk marinade ($4.99/12 oz bottle)
- 3-4 TBSP Jamaican jerk seasoning ($3.29/4 oz jar)
- Peel and wash the mangoes then cut the flesh away from the pit. Chop everything into small chunks so it’s easier to blend in your food processor.
- Peel and dice your onion. Again, this is going in the food processor so you don’t need to be too small or uniform, you’re just helping things go faster.
- Add the mango and onion and pulse until it’s a relatively smooth paste. Pour in your olive oil to lubricate the whole lot and blend it a little more.
- Now comes the flavor-to-taste portion of the exercise. Blend in as little or as much as you want of the honey, ginger, cinnamon, red pepper and vinegar until you get a taste that floats your boat. The measurements indicated above are educated guesses for what we used but you should cater to your own taste and those of your eating compatriots. Once you’ve reached a balance you’re happy with scoop the sauce out of the food processor and pop it in the fridge for a bit to let everything cool and meld together.
- If you can find pre-separated wings, good on ya. If you were only able to get your hands on the full wing deal, here’s your mini butchering lesson. (NOTE: we didn’t take pictures because we were both in a frenzied state of prep and Jake didn’t want to get salmonella on his new camera) Using your chef’s knife (or poultry shears) clip the tips of the wings off so you’ve only got the drumette and the wingette left. Bend these pieces like apart until you hear a crunch; you’ve just separated the joint and this is a good thing. Put the wing flat on your cutting board and cut through the space you just created between the bones. Repeat until finished.
- Once you’ve got all your pieces separated thoroughly wash and dry your wings and put them in a resealable container of your choosing. Pour the jerk marinade over the whole lot and put the top on your container. Give everything a good shake so the chicken is evenly coated and pop it in the fridge for a couple of hours to marinate. Shake the container every 30 minutes or so to make sure each wing gets maximum marinade exposure.
- With about 15-20 minutes left in the wing soaking phase, preheat your oven to 400°F. Take the wings and put them in a single layer on your baking sheets and give them a good dusting of the jerk seasoning (we’re getting extra jerky with this one).
- Pop the wings in the oven for about 20 minutes and cut one open to see if the juice is running clear (if it is, you’re good to go). We kept ours in for about 25 minutes to get them nice and crispy. Serve with your mango sauce, throw some Marley on your stereo and mow down.