Try this Bangkok Chili Wings recipe, or contribute your own.
Suggest a better descriptionCut 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.
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Serving Size: 1 Recipe (408g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 960 | ||
Calories from Fat: 685 (71%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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