Before I start, I have to say thank you for the warm reception you all gave. I had many people text, call and write on other mediums about my site and recipes and I appreciate it. Please leave comments on the blog as well to let me know what you all are thinking!
For this next recipe, I used an Indian inspired flavor profile that comes together perfectly and is finished with green onions and cilantro as a garnish that is sure to make your tastebuds happy dance even after you're finished. Epicurious really came through with the base for my vindaloo spice rub, that even my brother talked about how good these wings are, and he never gives me compliments on anything! Lol.
But if I'm being honest, the focus is really on the glaze. This sweet and spicy, sticky glaze is perfection with adjustable heat, a bold sweet mango punch and end notes of smoky cardamom you can put it on anything and be excited about it. For this particular recipe, I put it on wings, but it works just as well on crispy, roasted cauliflower or grilled chicken breasts as well. The thing I think I love most about this glaze is that you can control just how spicy you want it! From no spice to extremely spicy, it's all up to you and the people who are going to enjoy this deliciousness with you!! The way this is possible is because you cook the glaze with a "burst" pepper in it. The longer you leave the pepper, the spicier the glaze will become. Making it very easy for you to test your limits when it comes to this sauce.
What's your favorite style of wings?
Mango Glazed Vindaloo Wings:
Author: Monique Manning
Per Serving: 458 Calories, 66g carbs, 7g Fat
2 lbs Fresh chicken wings or wingettes
1 tbsp neutral oil (like grapeseed or rapeseed)
1.5 tbsp salt
Cilantro and Green onion for garnish (optional)
2 tsp Whole cumin seeds
1 tsp Black Peppercorn
1 tsp White peppercorn
1/4 tsp Whole cardamon seed
1/2 Stick cinnamon
2 tsp Whole mustard seed
1 tsp Whole fenugreek seed
1/2 tsp Cayenne pepper
1/2 tsp Crushed red pepper
2 tbsp Coconut oil, divided
1 tbsp Tomato paste
2 tsp Vindaloo rub
1 cup Mango juice
1/4 cup Honey
1/4 cup Brown sugar
1 Habanero or scotch bonnet pepper
In a heavy bottomed skillet, like cast iron, toast all spices on medium-high heat, until fragrant, . Remove from heat and place into a spice grinder or high powered blender to create a powdered rub.
If using whole wings, separate the flat from the drumstick and discard the wing tip. Place wings into a bowl and add oil. Toss wings to get evenly coated. Add salt and 2-3 tablespoons of spice rub to wings and toss again so that wings are coated with the mixture.
On a baking sheet, place a roasting rack and spray with non-stick spray or oil to create a non-stick surface. Arrange wings on tray, evenly spaced, and place in fridge to marinate for at least 3 hours, up to overnight.
After the wings have marinated, preheat oven to 400 degrees. Place wings in oven and roast until skin becomes crispy and juices run clear, about 40 minutes.
While the wings are roasting, heat 1 tablespoon of coconut oil in a heavy bottomed pot over medium heat. Add spices and allow them to cook in the oil for about 1 minute.
Add tomato paste and cook out the raw taste for about 2 minutes. Whisking the oil and spices into the paste.
Next, whisk in your mango juice until the tomato paste mixture is fully incorporated into the juice. Do the same with the honey and the brown sugar and bring to a simmer.
Next, using a knife, cut a slit into the pepper that you are using and add it into the pot. Allow the sauce to reduce down until it becomes a sticky, glaze. Remove from heat and add last tablespoon of coconut oil to create a shiny, luxurious finish
REMEMBER: The longer you keep the pepper in the glaze, the spicier the glaze will become!
Remove the wings from the oven and immediately place into a bowl and toss wings with glaze. Arrange on a plate or tray for serving and garnish with cilantro and green onion if you wish!
** For a meatless version, use cauliflower. Cut into florets and follow the directions the same as you would for wings. Reduce salt to 2 tsp. No marinating necessary.**