Zutaten für Battered Chicken Wings With Pomegranate And Mango Barbecue Sauce
- 2 ripe mangoes
- Water
- 1 cup pomegranate juice
- Tomato Paste
- Yellow Mustard
- ¼ cup brown sugar
- Liquid Smoke
- 2 teaspoons + 1 pinch salt
- Onion Powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ cup apple cider vinegar
- 3 inches vegetable oil
- 2 lbs chicken drumettes
- 2 teaspoons + 1 pinch black pepper
- 1 cup all-purpose flour
- ½ teaspoon paprika
- 2 large eggs
- ½ cup evaporated milk
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Battered Chicken Wings With Pomegranate And Mango Barbecue Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Battered Chicken Wings With Pomegranate And Mango Barbecue Sauce
- Puree 2 ripe mangoes in a food processor or blender until smooth.
- In a large saucepan, combine the mango puree with 1 cup pomegranate juice, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper (or more, to taste), and a pinch of salt and black pepper.
- Whisk until all ingredients are well combined. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 30-45 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Heat 3 inches of vegetable oil to 350°F (175°C) in a large Dutch oven or electric fryer.
- Rinse 2 lbs chicken drumettes under cold water and pat thoroughly dry with paper towels.
- Season chicken with 1 teaspoon salt and 1 teaspoon black pepper.
- In a shallow bowl or resealable bag, combine 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, and ½ teaspoon paprika.
- In a separate shallow bowl, whisk together 2 large eggs and ½ cup evaporated milk.
- Dredge each chicken drumette in the flour mixture, ensuring it's fully coated. Dip into the egg mixture, then coat again with the flour mixture. Let the chicken rest for 5 minutes to allow the batter to set.
- Carefully place chicken pieces in the hot oil, ensuring not to overcrowd the fryer. Fry in batches if necessary.
- Fry for 5 minutes, then flip and fry for another 5 minutes. Continue frying for a total of 10-12 minutes, or until golden brown and cooked through and the chicken pieces begin to float.
- Remove chicken from the fryer and place on a wire rack or plate lined with paper towels to drain excess oil for about 5 minutes.
- While the chicken is draining, prepare the serving bowl.
- Add the fried chicken wings to a large bowl and toss gently with the prepared barbecue sauce until evenly coated.
- Serve immediately. Refrigerate any leftover barbecue sauce.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
102g
Fat
188g
Carbs
21g
