Chicken wings tossed in a sauce inspired by a spicy mango lassi with yogurt, mango, cardemom, honey, chili flakes, and cilantro.
- 1 pound chicken wing segments
- 2 tablespoons Cornstarch
- 1/4 cup Greek Yogurt
- 1 ripe mango
- 1 pinch Cardamom
- 1 teaspoon chili flakes (I used Korean style)
- 2 tablespoons Honey
- 1 tablespoon Cider Vinegar
- Chopped Cilantro
- Preheat oven to convection at 300
- Season the wings with salt and pepper and toss with the cornstarch. Put on a baking sheet on a rack if possible.
- Cook at 300 for about 45 minutes.
- Switch oven to convection at 500 and cook the wings an additional 30 minutes, flipping once during cooking, until browned and crisp.
- Mix the yogurt, mango, cardamom, chili, honey, and vinegar in the blender and blend until smooth.
- Transfer the wings to a large bowl and toss them with the sauce. Stir to coat.
- Serve and top with the cilantro and more of the chili flakes.
There is a Thai takeout place near me that has a “mango chicken” appetizer that is basically chicken nuggets with a mango dipping sauce. I think the sauce has a yogurt base to it because it was giving me a mango lassi vibe while I was eating it. I decided to take this idea to the next level by making a spicy mango lassi and using it as the base for a sauce for some chicken wings.
Mango, yogurt, chili flake, vinegar, and honey in the blender.
I have been baking wings lately. It’s so much easier and it really makes the meat inside more tender.
Toss the wings in the blender sauce.
Make sure they are all evenly coated. Baking the wings this way keeps them crunchy in the sauce.
Pile them up and top with chili and cilantro. Love these!