Battered Chicken Wings with Pomegranate and Mango B

Name: Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pitted and peeled mango; 1 to 2 tablespoons water; 1 cup pomegranate juice; 1/4 cup tomato paste; 2 teaspoons yellow mustard; 1/2 cup brown sugar; 1 teaspoon liquid smoke; 1 1/2 teaspoons salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1 cup water; 1/4 cup apple cider vinegar; 6 to 10 cups vegetable oil; 2 dozen chicken drumettes; 3 teaspoons salt; 2 teaspoons black pepper; 2 cups all-purpose flour; 2 teaspoons paprika; 2 eggs; 1 cup evaporated milk

Servings: persons

1 1/2 cups pitted and peeled mango
1 to 2 tablespoons water
1 cup pomegranate juice
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1 teaspoon liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
1/4 cup apple cider vinegar
6 to 10 cups vegetable oil
2 dozen chicken drumettes
3 teaspoons salt
2 teaspoons black pepper
2 cups all-purpose flour
2 teaspoons paprika
2 eggs
1 cup evaporated milk

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

1911

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups pitted and peeled mango, 1 to 2 tablespoons water, 1 cup pomegranate juice, 1/4 cup tomato paste, and more.

Yes, Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions