Baked Coconut Mango Wings
I thought these baked coconut wings were delicious. I loved them.
Servings 6
Calories 533kcal
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
For best results, do not use lite coconut milk.
Nutrition
Calories: 533kcal | Carbohydrates: 6g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 168mg | Potassium: 445mg | Fiber: 1g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 2mg