Crispy… Sweet… Tangy… Buttery…. Garlicky…. Yep that’s what these Spicy Pineapple and Mango Wings are all about. They’re also a great party food. But most importantly they are one my guilty pleasures….
A plate of crispy fried wings are one of my all time favorite cravings that I’m in the mood for often. Just ask my hubby. JT says it looks like a grave yard full of bones when I’m done eating wings. Ha!
I like trying different crispy fried recipes when I can, which isn’t often… Because I do my best not to bring my deep fryer out that many times a year… The inner skinny girl desires to bust out one of these days so I do my best not to use this cooking method often in my kitchen. But that doesn’t mean I don’t love a little piece of something fried!!! #thestruggleisreal
I have a couple of wing recipes under my belt, but I didn’t have a sweet and spicy wing recipe. So I decided to try out a saucy recipe that would make me break out a shimmy. I wanted to make sure I could taste butter, garlic, and a little bit of heat paired with the sweetness of this sauce. So I threw a ton of butter, garlic, and a touch of cayenne pepper into the sauce. And then I let my homemade crispy fried wings take a quick swim in the this saucy bath.
Then I proceed to cause damage to these wings…….. And they reminded me of a sweet and sour chicken lunch plate from my local Chinese Eatery that I sneak and order when my family is out of the house during the day…. Mmmmmm….
Until next time, I hope you get to enjoy this sinful recipe with all of my helpful tips below. Because we all need a cheat day right?
And if you love these wings, take a look at these Crispy Chinese Black Pepper Chicken Wings. You can get the recipe HERE. (It’s one of the popular recipes here at Savory Spicerack!)
Here is another wing recipe. Try these Honey Garlic Chipotle Wings get the recipe HERE
XO,
P.S. This sauce is easy to make! I have placed very detailed steps and explanations in the recipe directions for frying chicken to help the beginner cook or someone that is not familiar with frying that perfect fried chicken. Happy Cooking!
Ingredients
- About 2 pounds of chicken wings (About 18 wings, and I used all flat wings for this recipe)
- Cooking oil (vegetable or canola)
- Chicken Marinade:
- 1 and 1/2 cup buttermilk
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- Chicken Coating:
- 2 cups all purpose flour
- 1 teaspoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 tablespoon season salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Sauce Ingredients:
- 6 tablespoons unsalted butter
- 3/4 cup brown sugar
- 20 ounce can of crushed pineapple (don't drain the juice from the crushed pineapple)
- 12 ounce bag of frozen mango chunks
- 5 large garlic cloves roughly chopped
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/4 to 1/2 teaspoon ground cayenne red pepper
- 1 to 2 teaspoons cornstarch
- 1/2 tablespoon water
Instructions
- Start by marinating the wings overnight. Mix the marinade seasonings and buttermilk together. Place the chicken wings into a food storage container that can be closed. Then pour the buttermilk marinade over the chicken. Cover the chicken and refrigerate for at least 9 hours.
- When ready to cook the chicken, start by making the sauce first.
- Place the butter into a medium saucepan and melt the butter using a medium heat.
- Once the butter has melted, add the brown sugar and stir until the sugar is blended.
- Next add the pineapple, mango, apple cider, salt, and cayenne pepper to the saucepan and stir until well blended.
- Cook the sauce on medium heat for about 15 minutes.
- Strain the juice away from the fruit using a strainer. Mash the fruit while straining away the juice. Reserve about 1/2 cup of the mashed fruit. Mix the cornstarch with the tablespoon of water, then add this cornstarch mixture to the strained juice and stir until blended. The sauce will thicken. Set the sauce and reserved mashed fruit aside.
- Remove the chicken from the refrigerator, and make the flour mixture that will be the crispy outside crust of the chicken.
- Mix all the flour coating ingredients together in a food storage bag or a large bowl.
- Remove the chicken wings from the buttermilk marinade and dip the wings into the flour mixture.
- Place the floured chicken pieces onto a bakers rack for about 10 minutes. (This helps the flour adhere to the chicken pieces and the helps to bring the chicken to an even temperature. Bringing the chicken to an even temperature helps prevent overcooking the outside of the chicken while trying to cook the inside of the chicken that may be too cold if cooked immediately after removing the chicken from the refrigerator.)
- While the chicken sits, add the cooking oil to a deep fryer or a large pan.. Heat the oil until the temperature of the oil reaches 350 degrees.
- When ready to cook the chicken add a few pieces of chicken to the fryer at a time. (Making sure to not overcrowd the pan of hot grease prevents bringing the temperature down of the cooking grease which could increase the required cook time of the chicken.)
- Cook the chicken wings for about 6 to 7 minutes or until the internal temperature of the chicken reaches 165° Fahrenheit when a cooking thermometer is inserted into the thickest part of the chicken.
- Place the cooked chicken on a clean cooling rack. (Placing the wings on a cooling rack prevents the chicken from getting soggy and keeps the chicken crispy.)
- When ready to mix the sauce with the chicken, place the reserved fruit into the strained sauce. Heat the sauce through using medium heat for about 2 minutes.
- Place the chicken on a serving dish and then pour the sauce over the chicken. Serve the chicken immediately.
Notes
The sauce is easy to make. I have placed very detailed steps and explanations in the recipe directions for frying chicken to help the beginner cook or someone that is not familiar with frying perfect chicken.
When making fried chicken you need a decent amount of seasonings and salt because you want the flour coating to have flavor. Not enough seasoning and you are just eating card board.
Adjust the heat level using the 1/4 or 1 teaspoon of cayenne pepper while making the sauce. Based off my personal preference - 1/4 to 1/2 teaspoon give the sauce a mild heat level.
Healthy Tip:
If you don't want fried wings use your favorite oven fried chicken wing recipe to decrease calories.
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! The place where I share recipes that fulfill my never ending cravings, and inspirations. If you want to get into more of the details of how this all started and who I am, just click the link for all the gossip! 