Ingredients
Deep Fryer Or Pot of Vegetable or Canola Oi
30 chicken wings
Garlic Salt
Onion Powder
Paprika
Pepper
Chilli Powder
Kosher salt
Canola Oil (to coat)
Sauce
3 Mangos
2 tablespoons grated fresh ginger
2 Serrano chillies
2 Cups Red Wine Vinegar
1/4 cup corn syrup
1/3 cup sugar
1/4 cup water
1 1/2 teaspoon liquid smoke
Garlic Salt
Kosher Salt
Paprika
Pepper
Preparation
1.Chicken Wings With a pair of kitchen sheers or a knife cut then ends of the wings off.Place in a zip lock bag with a liberal amount of each seasoning.Dont be shy with the chilli powder or paprika.Some of the seasoning will come off during frying so make sure you have a heavy hand when putting it on.Place in fridge and let it do its thing.Marinate for 2-24 hours.Make sauce while marinating.Once ready to cook heat up your vegetable or canola oil to 350 degrees and fry chicken wings until a nice darkish golden brown color.Dont fry too many at once or they wont crisp up like you want them to.Place in a big bowl and pour the sauce ontop.Toss until chicken is thoroughly coated.BodaBing.
2.Sauce In a sauce pan combine red wine vinegar, chopped serrano chillies, fresh ginger, sugar, corn syrup and water.Bring to a slight boil.The fumes will be very strong so make sure a window is open.It should have a tangy, sweet, spicy flavor at this point.Peel the mangos and dice.Add to the sauce and sueeze the pit of the mangos in the sauce to get the remaining juice.Cook until mango pieces become soft.Once thick add to blender but be careful when adding hot things to a blender.Put back in pot and add seasonings and liquid smoke.Reduce to a smooth sauce consistency.If too thick add water.Make sure flavor is on point.Shouldnt be too sweet and should have some heat to it with a deep mango flavor.Toss with chicken and you can love me when youre done lol.
