Sweet mango with a spicy jerk kick makes these wings into pure happiness that is perfect for game day and more.
By Jocelyn Delk Adams
Mango Jerk Wings will be made in large quantities in my home on game day.
Why are these mango jerk wings so exciting? Mango is refreshing, sweet, and indulgent. The flavor is explosive, but even better on wings. I love sweet wings with a kick. And jerk seasoning gives this wing dish the kick it needs.
Combining the sweet and the spicy is pretty much mandatory in a wing dish. Spicy, saucy, sweet happiness. The real test is if you break into a little happy dance when you taste a good wing.
- 1 tablespoon olive oil
- ½ medium sized onion, chopped
- 1½ cups mango, sliced and cubed
- ¼ cup lime or lemon juice
- ⅔ cup mango nectar or orange juice
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1½ teaspoons allspice
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons garlic powder
- 1½ pounds chicken wings, disjointed
- Salt and pepper to taste
- Add olive oil to pan then cook onion until tender.
- Next saute mango until tender.
- Add mango, lime or lemon juice and mango nectar or orange juice, brown sugar, honey and all spices to blender or food processor and grind until smooth. If it needs to thin a bit more, add a little bit more juice.
- Pour marinade into a large ziploc bag and submerge chicken in marinade. Seal and refrigerate for at least 4 hours and up to 8 hours.
- Preheat oven to 425 degrees and line a baking sheet with non stick foil or parchment paper.
- Remove chicken from marinade and season on both sides.
- Bake chicken on first side for 15 minutes then turn over. For more flavor, feel free to baste chicken with marinade during cooking. Cook for another 10-15 minutes or until chicken is completely done, marinade is sticky on chicken and it is browned.
Jocelyn Delk Adams is the founder of Grandbaby Cakes, a food blog inspired by her grandmother devoted to classic desserts and savory recipes, modern trends and showcasing the pastry field in an accessible way. She is a brand ambassador and writer for top brands such as Pillsbury, Better Homes and Gardens, Parade Magazine, Safest Choice Eggs, KitchenAid, Dixie Crystals Sugar, Jif Peanut Butter, and many more. In the short span of 2 years, Grandbaby Cakes has been featured in Better Homes and Gardens, Ebony Magazine, The New York Times Online, Refinery 29, Cupcakes and Cashmere, The Kitchn, Fox News, WCIU, Chicago Social Magazine, the Chicago Sun-Times and Splash Magazine, among others. She is currently writing her first cookbook which will be published in Fall of 2015, and is the founder of A Charitable Confection, an annual anti-violence dessert fundraiser featuring the top bakeries in Chicago. Jocelyn hopes Grandbaby Cakes will inspire a new generation of dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert.