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1
Puree the mango flesh in a food processor or blender (water may be needed to puree).
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2
Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce.
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3
Mix together until all ingredients are combined, and bring to a boil.
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4
Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
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5
Heat oil to 350 degrees F in a large Dutch oven or electric fryer.
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6
Rinse the chicken drumettes and pat dry with paper towels.
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7
Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
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8
In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika.
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9
In a separate dish, mix together the eggs and evaporated milk until well combined.
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10
Roll the seasoned chicken pieces in the flour, a few at a time, until well coated.
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11
Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour.
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12
Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better.
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13
Carefully add the chicken pieces to the fryer as will fit without touching.
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14
Do not crowd the pan or the temperature will lower, making the chicken greasy.
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15
Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
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16
Cook for about 10 minutes total, or until the pieces begin to float.
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17
Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
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18
To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste).
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19
Refrigerate any leftover barbecue sauce.
