Fiery Thai Chicken Wings
18-24 chicken wings (about 3-4 pounds total)
1 tablespoon kosher salt
1 medium mango, seeded, peeled, and cut up
½ 14 ounce can of coconut milk
1 tablespoon (to start, I add about 4 tbsp) Asian chili sauce
1tablespoon lime juice
Mango slices (optional)
Snipped fresh cilantro (optional)
1. Heat Fryer or skillet until oil is HOT! HOT! HOT! (Around 350-375 degrees if you are using vegetable oil) - Cook wings for about 8 minutes… It takes me 2-3 times to cook all the wings from the bag.
2. In the meantime add all other ingredients in a food processor and mix until well blended and smooth.
3. Pull out that Wok or deep skillet and add sauce mixture and heat. Add wings turning them in sauce and simmer on medium heat for about 10 mins.
4. Transfer to a serving platter. If desired, garnish with mango slices and cilantro.
Cook’s Notes: You can really use this recipe for any wings you desire, just change the sauce.