Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Sprinkle with kosher salt.
In a 12-inch skillet heat oil over medium-high heat. Add chicken wings; cook about 10 minutes or until brown on both sides. Drain off fat.
For sauce, place cut-up mango in a food processor or blender. Cover and process or blend until smooth. Transfer to a small bowl. Stir in coconut milk, Asian chili sauce, and lime juice. Pour sauce over chicken wings.
Bring to simmering. Cook, covered, for 5 minutes. Cook, uncovered, about 10 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally and reducing heat as necessary. Season to taste with salt.
Transfer to a serving platter. If desired, garnish with mango slices and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (408g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 685 (71%)|
|Amt Per Serving||% DV|
|Total Fat 76.1g||101 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 17.6g|
|Cholesterol 268mg||82 %|
|Sodium 3885.9mg||134 %|
|Potassium 647.2mg||17 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.7g|
|Protein 64g||91 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 960
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