A very easy recipe for coconut breaded chicken wings with an Asian inspired Mango, Ginger sauce.
For sauce | ||
Mango juice | 1 Cup (16 tbs) | |
Mango pulp | 1/2 Cup (8 tbs) ((mango preserve)) | |
White distilled vinegar | 2 Tablespoon | |
Fresh minced ginger | 2 Teaspoon | |
Sriracha sauce | 1 Tablespoon | |
Crushed red pepper | 1/2 Teaspoon | |
Kosher salt | 1/2 Teaspoon | |
For seasoned flour | ||
Coconut flour/All purpose flour | 2 Cup (32 tbs) | |
Chinese five spice | 1 Teaspoon | |
White pepper | 1 1/2 Teaspoon | |
For breading | ||
Unsweeted coconut | 2 Cup (32 tbs) , shredded | |
For egg wash | ||
Milk | 2 Cup (32 tbs) | |
Eggs | 1 | |
Other ingredients | ||
Oil | 1 Cup (16 tbs) , as needed ((For deep frying)) | |
Chicken wings | 2 Pound | |
Kosher salt | To Taste |
GETTING READY
1. In a mixing bowl, add flour, five spice, and pepper. Mix well and set aside.
2. For egg wash, in a bowl, whisk together milk and egg.
3. In fryer, preheat oil to about 375 degree F.
MAKING
For Sauce:
4. Place a saucepan on flame and add mango juice, mango preserve, vinegar, ginger, sriracha sauce, red pepper, and salt in it. Stir and bring it to a boil. Reduce the heat and simmer until sauce thickens.
5. Remove the saucepan from heat and set it aside to cool.
For Chicken:
6. Dredge chicken wings with flour, then wash them in egg mixture and coat with shredded coconut.
7. Fry chicken in hot oil for 7-10 minutes or until golden brown. Fry in batches without over crowding the fryer.
8. Place them on paper towel to drain and season with kosher salt.
SERVING
9. Serve chicken with mango ginger sauce and enjoy!
Serving size
Calories 409Calories from Fat 236
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol
Sodium 267 mg11.13%
Total Carbohydrates 18 g6%
Dietary Fiber 5 g20%
Sugars 10 g
Protein 25 g50%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet