Ingredients:

2 lbs Chicken Wings (5 - 6 lbs if doing all three sauces)

2 cups Canola Oil

Sauce Ingredients:

• 1 lbs. ripe mango, cut into chuncks.
• 1 jalapeno, sliced
• 4 Tbsp. powdered sugar
• 1 tsp. fresh lime juice
• 1 tsp. rum

Directions for Mano Jalapeno Sauce:

1. Puree mango in food processor.
2. Add sugar and jalapeno and puree again until smooth.
3. Strain mix into a bowl, pressing on the pulp.
4. Cover and refrigerate for 30 minutes.
5. Just before tossing chicken wings, add the rum and lime juice and mix well.

Directions for Chicken Wings (for Mango Jalapeno and Lingonberry Chipotle):

1. Heat 2 cups of canola oil in a heavy skillet until it reaches 375 degrees F. Preheat the oven to 350 degrees F.
2. Salt and Pepper the chicken wings and fry them in batches for about 8 minutes in each batch, turning over 2 or 3 times.
3. Remove chicken wings and drain on a stack of paper towels.
4. Place chicken wings in a bowl and toss with sauce.
5. Use tongs to move chicken wings onto a baking pan (I lined mine with foil for easy clean up). Make sure they are not too close to each other or they will steam.
6. Bake for 15 minutes at 350 degrees F.

This entry was posted on Wednesday, February 7th, 2007 at 8:32 pm and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.