| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Appetizers, Poultry | 8 | Servings |
INGREDIENTS
| 24 | Chicken Wings | |
| Vegetable Oil For Deep Frying | ||
| 1 | Bottle Inner Beauty Hot Sauce, 6.8 Ounce* | |
| 1 1/2 | tb | Vinegar |
| 3 | tb | Mango Puree; **See Note |
| 3 | tb | Honey |
| 4 | tb | Butter |
INSTRUCTIONS
Cut the chicken wings in half and remove and discard the wing tips. Heat oil in a large heavy-bottomed pot or wok to 370 degrees. Fry chicken wings in 3 or 4 batches, until golden brown and cooked through, about 5 minutes. Drain on paper towels. Stir together the hot sauce, vinegar, mango puree and honey. In a large skillet or saucepan, melt the butter. Add the cooked chicken wings and sauce. Cook, stirring constantly, until the sauce has thickened and coats the wings. Serve immediately. NOTES : * Inner Beauty Hot Sauce is available at some specialty stores. To make spicier Buffalo Wings, substitute one 5.8-ounce bottle of Buffalo brand Chipotle Mexican Hot Sauce. Proceed as directed. It's available in the Mexican section of some grocery and some specialty stores. ** To make mango puree, peel and slice a very ripe mango. Process in food processor or blender until smooth. Recipe by: B. Moloch Bakery & Pub, Portland Posted to MC-Recipe Digest V1 #827 by LBotsko@aol.com on Oct 5, 1997
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