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I thought these baked coconut mango wings were delicious. I loved them. I’m not usually a big baked wings fan, but they were packed with island-inspired flavor with golden-brown lightly crunchy skin and moist, tender meat. I’m gonna be straight-up here, though. It was the dipping sauce that threw me. Maybe it’s because 99% of the time I dip my wings in blue cheese or ranch salad dressing. I’m not sure, but I wasn’t a fan. I’d make these wings again, but I’d use the sauce as additional marinade instead. You might feel differently, but it’s my job to be up-front and honest. Hey it’s just my opinion.
Delicious… and Pretty
The gorgeous color on these baked coconut mango wings comes from the annatto in the Sazon seasoning. It’s the same stuff that’s used to color other foods, like making cheddar cheese orange. Yeah, it’s really white. Go figure. Why do orange-ish foods taste better? I’m not sure, but they do. And they look better too.
Cool Operator
There’s a small touch of heat in the sauce. For me, it’s nothing. I’d definitely for more adding more if you wanted more heat. You can also add your favorite hot sauce instead, but it might change the color of the sauce. As in make it weird looking. The sauce isn’t really meant to be spicy. It’s more a sweet, fruity sauce. Kind of a topical feel, really. And not a Buffalo wing-style experience.
Make sure you shake the can of coconut milk before opening. And I do mean shake it. I’ve found that a good 15-30 seconds is best. Less is not best. There’s pulp in there that you want well-distributed before using it.
- Sazon with Coriander and Annatto – 7 oz 3 pack
Also try my baked salsa verde wings! Ole!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Baked Coconut Mango Wings
Ingredients
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoon Sazon Coriander and Annatto Seasoning
- 14 ounce unsweetened coconut milk
- ½ cup mango roughly chopped
- ¼ teaspoon cayenne pepper
- 1 tablespoon honey plus 1 teaspoon, divided
- freshly ground black pepper
Instructions
- Season the wings with the Sazon seasoning on all sides. Refrigerate for 30 minutes.
- Add coconut milk and mango to a blender and puree until smooth.
- Add half of the mixture to a large resealable container or a baking dish. Stir in the cayenne.
- Transfer remaining half of the sauce to a resealable container and refrigerate until ready to use.
- Add wings to dish and turn to coat in the marinade. Cover tightly and refrigerate for 6-12 hours.
- Preheat your oven to 450 F.
- Remove chicken from marinade and transfer to a baking sheet, skin-side up, that is lined with foil or a silpat.
- Season chicken with pepper.
- Bake chicken for 25 minutes or until they reach 165 F internally.
- Turn on your broiler and broil the wings until they get a little more golden brown and to slightly crisp the skin.
- Serve the wings with the reserved coconut/mango sauce for dipping.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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