Fried Mango Habanero Wings

Updated: Jan 8




INGREDIENTS 1-2 pounds chicken wings

cajun seasoning, to taste


DREDGES

2 cups all purpose flour

3 tablespoons cajun seasoning

1 tablespoons white pepper

3 tablespoons garlic powder

1 tablespoon cayenne pepper

2 cups milk

1 egg


MANGO HABANERO SAUCE

2 mangos, diced

1-2 habanero peppers ( seeds optional)

3 tablespoons honey

2 tablespoons vinegar (white, apple cider, or rice works)


Vegetable oil, for frying

Ranch or Bleu Cheese, for dipping ( click each one to view my recipe!)


DIRECTIONS:

  1. In a bowl, combine the wings with the cajun seasoning and cover. Place in the refrigerator for 30 minutes or until everything else is prepped.

  2. Meanwhile, in two separate bowls, make the dry and liquid dredges. For the dry dredge, combine the flour, white pepper, cajun seasoning, garlic powder, and cayenne. The liquid dredge is the milk and egg. Combine those each and set to the side.

  3. Preheat vegetable oil in a pot or a deep fryer to 325 - 350 degrees F. Then, using a food processor, combine the diced mango, peppers, honey, and vinegar until smooth.

  4. Double batter the wings by coating them in the dry, liquid, and dry dredge again.

  5. Once all of the chicken is battered, fry in batches for 5-15 minutes. The varying time depends on how crispy you like your wings. As long as the internal temperature is 165 degrees F.

  6. Remove from the oil and drain on a wire rack; let cool to touch and transfer to a bowl.

  7. To serve wet, drizzle the wings in the sauce. Alternatively, you can serve the wings dry and the sauce on the side.



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