Spicy, Sweet & Sour Mango Chicken Wings

Spicy, Sweet & Sour Mango Chicken Wings - Air Fried or Baked!

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Category

Appetizers

A yummy sweet and spicy glaze that can be used for wings or any chicken dish. Even try it on pork or fried tofu (see our Air Fried Tofu recipe)!

If you don't like it too spicy, replace the Baklouti olive oil with an unflavoured Olive Oil, or one of our citrus infused oils like Blood Orange, Lemon or Persian Lime or try it with Pineapple White Balsamic instead of Mango, you can't go wrong!

Ingredients

1 lb chicken wings
1/2 cup all-purpose flour (or gluten-free flour such as potato or rice flour)
1/2 tsp black pepper
1/2 tsp salt (or to taste)

For the Sauce:

2 tbsp Nelson Olive Oil Co. Baklouti Green Chile Olive Oil (or Cayenne Olive Oil)
1 tsp Nelson Olive Oil Co. Japanese Toasted Sesame Oil (optional)
1 clove garlic, finely minced
1 inch fresh ginger, peeled and finely minced
1/4 cup Nelson Olive Oil Co. Alfoos Mango White Balsamic
2 tbsp Nelson Olive Oil Co. Serrano Honey Vinegar or Honey Ginger White Balsamic
1 tbsp soy sauce or tamari
2 tbsp tomato paste (or ketchup)
1 tbsp honey
1 tsp cornstarch
Optional garnish: chopped cilantro, green onions, and toasted sesame seeds

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Directions

Pat chicken dry with paper towel. In a small bowl, combine flour, salt & pepper (about 1/2 tsp of each). Fully coat each piece with flour mixture, tap off any excess flour against the side of the bowl so they are lightly and evenly coated. Lay in a single layer (not touching) on either a baking sheet lined with parchment paper, or in the basket of your air fryer (you might have to do 2 batches depending on the size of the basket.
Oven: Bake on middle rack at 350º F for 30-40 mins, flipping halfway through. Oven temps vary so just keep an eye on them, you basically want to flip them when the bottoms have browned, then cook until the other side is the same. Adjust the time to suit how crispy you like your wings.
Air-Fryer: Fry at 400º F for about 15 mins, flipping halfway through
While chicken is cooking: In a small, heavy bottomed saucepan add Baklouti or Cayenne oil, ginger & garlic. Heat over med/high until bubbling. After 1 minute (max - be sure not to brown the garlic & ginger), stir in the remaining ingredients (except cornstarch), bring to a rolling boil and reduce heat to medium. Simmer uncovered for about 3 mins, stirring often. Whisk in cornstarch and simmer for another minute. Remove from heat. Pour desired amount of sauce into a large stainless bowl, add cooked chicken pieces or tofu and toss until evenly coated. Plate and garnish with cilantro, green onion & toasted sesame seeds.