Published: | Prep:15 minutes | Cook: 30 minutes | Serve: 18 wings | Size: wing

Crispy Pineapple and Mango Fried Chicken Wings

I- Ingredients for 18 wings

  • About 2 pounds of chicken wings (About 18 wings)
  • Cooking oil (vegetable or canola)
  • Chicken Marinade:
  • 1 and 1/2 cup buttermilk
  • 1 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika

    Chicken Coating:

  • 2 cups all purpose flour
  • 1 tsp paprika
  • 1 Tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 Tbsp season salt
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt

    Sauce Ingredients:

  • 6 Tbsps unsalted butter
  • 3/4 cup brown sugar
  • 20 ounce can of crushed pineapple
  • 12 ounce bag of frozen mango chunks
  • 5 large garlic cloves roughly chopped
  • 1 Tbsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 1/4 to 1/2 tsp ground cayenne red pepper
  • 1 to 2 tsps cornstarch
  • 1/2 Tbsp water

II- Directions

  1. Start by marinating the wings overnight.
  2. Mix the marinade seasonings and buttermilk together.
  3. Place the chicken wings into a food storage container that can be closed.
  4. Pour the buttermilk marinade over the chicken.
  5. Cover the chicken and refrigerate for at least 9 hours.
  6. When ready to cook the chicken, start by making the sauce first.
  7. Place the butter into a medium saucepan and melt the butter using a medium heat.
  8. Once the butter has melted, add the brown sugar and stir until the sugar is blended.
  9. Next add the pineapple, mango, apple cider, salt, and cayenne pepper to the saucepan and stir until well blended.
  10. Cook the sauce on medium heat for about 15 minutes.
  11. Strain the juice away from the fruit using a strainer.
  12. Mash the fruit while straining away the juice.
  13. Reserve about 1/2 cup of the mashed fruit.
  14. Mix the cornstarch with the tablespoon of water, then add this cornstarch mixture to the strained juice and stir until blended.
  15. The sauce will thicken. Set the sauce and reserved mashed fruit aside.
  16. Remove the chicken from the refrigerator, and make the flour mixture that will be the crispy outside crust of the chicken.
  17. Mix all the flour coating ingredients together in a food storage bag or a large bowl.
  18. Remove the chicken wings from the buttermilk marinade and dip the wings into the flour mixture.
  19. Place the floured chicken pieces onto a bakers rack for about 10 minutes.
  20. While the chicken sits, add the cooking oil to a deep fryer or a large pan.
  21. Heat the oil until the temperature of the oil reaches 350F degrees.
  22. When ready to cook the chicken add a few pieces of chicken to the fryer at a time.
  23. Cook the chicken wings for about 6 to 7 minutes or until the internal temperature of the chicken reaches 165F degrees when a cooking thermometer is inserted into the thickest part of the chicken.
  24. Place the cooked chicken on a clean cooling rack.
  25. When ready to mix the sauce with the chicken, place the reserved fruit into the strained sauce.
  26. Heat the sauce through using medium heat for about 2 minutes.
  27. Place the chicken on a serving dish and then pour the sauce over the chicken.
  28. Serve the chicken immediately. Enjoy :)

III- Nutrition facts per wing

  • 360 Calories;
  • Fat: 16g;
  • Saturated fat: 6g;
  • Cholesterol: 100mg;
  • Carbs: 28g;
  • Fiber: 2g;
  • Sugar: 14g;
  • Protein: 27g.