Chicken wings with mango
6
Easy
30 minutes, plus 2 hours’ or overnight marinating time
35 minutes
These wings have quickly become one of my all-time favourites. The sweetness of the ripe mango glaze combined with the spiciness of the wings is just the perfect flavour combo. I make these whenever I want something a little different for a braai. They’re always a hit at gatherings, and I never seem to make enough! If you don’t want to make the salsa, fresh mango slices on the side are also good.
Ingredients
Method
- 500 g free-range chicken wings For the marinade:
- 1 ripe mango, peeled, stoned and roughly chopped
- 2 garlic cloves, peeled
- 2 t paprika
- 2 limes, zested and juiced
- 5 T apple cider vinegar
- 4 T honey
- 4 T olive oil
- 2 T chilli flakes
- sea salt and freshly ground black pepper, to taste For the mango salsa:
- 1 ripe mango, peeled, stoned and cubed
- 1 small red onion, finely chopped
- 1 tomato, seeded and finely chopped
- A few sprigs coriander, leaves picked and finely chopped
- 1 small red chilli, finely chopped
- ½ lemon, juiced
Method
Ingredients
1. Start by making the marinade. Blend the mango, garlic, paprika, lime juice and apple cider vinegar in a food processor until smooth.
2. Transfer to a small saucepan over a medium heat and cook for about 10 minutes. Add the honey, oil, chilli flakes and lime zest and stir for another minute until it all comes together. Season to taste, then remove from the heat and allow to cool.
3. Pat dry the chicken wings using kitchen paper, then transfer to a container that will fit in the fridge. Reserve a small bowlful of the marinade and add the remainder to the wings, coating them well, then cover and chill for at least 2 hours, or ideally overnight. Set aside the reserved marinade to baste the chicken while cooking.
4. Light the braai 30 minutes before you want to cook. When you’re ready to cook and the coals are hot, lightly brush the grid with oil. If you can adjust the height of your grid, raise it to a medium height, otherwise move your coals to one side and place the chicken away from the coals so it cooks slowly.
5. Place the wings on the grid and cook for at least 30 minutes, turning occasionally. Baste with the reserved marinade and cook for a further 5 minutes, then check whether they’re cooked by cutting to the bone. If the juices run clear, they’re done; if it is still a bit pink, cook for a little longer. Transfer to a serving plate.
6. While the chicken is cooking, make the mango salsa. Combine all the ingredients in a bowl and season with a pinch each of salt and pepper, to taste.
7. Drizzle some of the reserved marinade over the chicken and serve with the mango salsa.
Find more chicken recipes here
Extracted with permission from “The South African Cookbook: Authentic flavour-packed recipes from Cape Town to Durban” by Nokx Majozi. Published by Bloomsbury.
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