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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. Mix together until all ingredients are combined, and bring to a boil.
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3
- Reduce heat to medium and simmer, covered, for about 30-45 minutes, or until the sauce has thickened.
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4
- Heat oven to 400F.
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5
- Rinse the chicken drummettes, and pat dry with paper towels.
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6
- Season chicken with 1 teaspoon salt and 1 teaspoon pepper. Set aside.
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7
- In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika.
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8
- In a separate dish, mix together the eggs and evaporated milk until well combined.
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9
- Roll the seasoned chicken pieces in the coating mix, a few at a time, until well coated.
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10
- Dip chicken in the milk and egg mixture, followed by another coat of the flour mix.
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11
- Allow the chicken to sit in the flour mix and dry out for about 5 minutes, ensuring that the coating will stay on better.
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12
- Cook chicken for 30 minutes.
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13
- Place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste).
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14
**Chicken drummettes can also be fried in oil at 350F for 5 minutes on one side, then flip and cook for an additional 5 minutes**
