I have tried so many ways to make chicken wings in a large quantity (you do need a larger 6 qt slow cooker like this one by Pioneer Woman) without having to fry them. I think this method is the most effective, successful one yet. Using the slow cooker to make sure that the chicken is juicy and completely cooked with flavor-infused all the way through is definitely the way to go. And then finishing them off under the broiler to get a nice crispy skin – these Spicy Mango Wings are going to fly off the plate when you serve them up!
Combining sweet and spicy is something I love to do. They give just the right balance to a sauce. You actually get the flavor of the spicy ingredient and not just the heat. It also makes it so you can use sweet ingredients like fruit in savory preparations. When you are buying mangos, you want to check them sort of like you check a tomato. You want it to be firm but not hard and you want to be able to smell the mango scent from the area of the stem.
I served these wings up a slightly milder version of mac and cheese – a gouda mac and cheese. This was to help further balance out the spicy wing sauce. I made my usual mac and cheese sauce and just traded out 1 cup of shredded gouda for half of my usual cheddar. Gouda is great for sauce as it melts beautifully and has a subtle yet tasty flavor.
Now Let’s Get Cookin’!
Spicy Mango Wings
- Slow Cooker
- 2 lb Chicken Wings flats & drummettes
- 2 Mangos peeled and cubed
- 1 7oz can Chipotle Peppers in Adobo Sauce
- ½ cup Bourbon
- 3 Garlic Cloves minced
- 1 9oz can Tomato Paste
- 1 tsp Salt
- 1 tsp Parsley
- Prepare all of the ingredients.
- Add chicken to slow cooker set on low.
- In a bowl combine all remaining ingredients and blitz with an immersion blender. Or add to blender and blitz until smooth. Pour sauce over chicken and toss to coat. Cover with lid and cook for 6 hours.
- Preheat oven to broil. Place a baking rack on a parchment paper covered baking sheet. Line out chicken wings on rack. Place under broiler for 3 minutes on each side. Serve with a sprinkle of parsley on top, if desired.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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