I’m obsessed with blending fruit and meat lately. Today is no different. There’s something about the sweet - tart - spicy combination that lights up taste buds.
As far as my kids are concerned I can stop now. Seriously, if I served this dish every day I wouldn’t get a single complaint, even out of the hubby. Oddly enough, can be pickier than the kiddos sometimes.
Back to the kiddos, mine love a little heat – not enough to breathe fire, mind you – just enough to cool down with fresh fruit or a smoothie. However, if heat isn’t your thing, don’t fret, this recipe can easily be switched up to sticky sweet and tart. Simply omit the peppers and double up on the fruit and brown sugar. By contrast, double the peppers if you’re feeling adventurous.
I can't wait to hear what you think!
Mango Chutney Chicken Wings Recipe
5 pounds chicken wing sections
1 large fresh mango
1 large onion
16 ounces mango salsa
16 ounces mango chutney
½ cup brown sugar
6 green onions
1/4 cup parsley (chopped)
1/3 cup cilantro (chopped)
fresh ginger (4-5 inches)
3 habanero peppers
2 jalapeno peppers
1 Anaheim pepper
Juice of 1 orange
Juice of 2 limes
Juice of 1 lemon
Preheat oven to 350 degrees Fahrenheit
Place all ingredients (except chicken) into food processor and blend into a chucky salsa like consistency
Place chicken wings into two plastic zip top bags
Pour 1/3 of marinade into each bag and seal (reserve final 1/3 of marinade) remove as much air as possible from bags and place in glass dish in case they leak
Marinade chicken in refrigerator for up to 1 day
Place chicken onto lightly greased cookie sheets lined with foil
Bake 45 minutes
Remove chicken from oven and slather with reserved marinade