Coconut Breaded Chicken Wings with Mango Chili Glaze
- Total Time: 45
- Yield: 10–12 1x
Scale
Ingredients
Slurry:
- 1 tbsp (15 ml) corn starch
- 1/4 cup (60 ml) water
Mango Chili Glaze:
- 500 g frozen mango pieces
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) granulated sugar
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) garlic chili paste
Coconut Dusted Chicken Wings:
- 2 kg Reuven Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed - 1 cup (250 ml) all purpose flour
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) black pepper, ground
- 2 eggs, whisked
- 1/4 cup (60 ml) milk
- 3/4 cup (190 ml) panko bread crumbs
- 1 cup (250 ml) sweetened shredded coconut
Instructions
- Slurry: In a bowl add corn starch and 1/4 cup of water, stir to a slurry like consistency and set aside.
- Mango Chili Glaze: In a medium sauce pan over medium heat add sugar and 1/4 cup of water, stir and bring to boil. Add mango, soy sauce and garlic chili puree. Remove sauce pan from heat and blend to a puree like consistency.
- Return sauce pan to heat and stir in slurry. Heat until desired consistency is reached and keep warm.
- Coconut Dusted Chicken Wings: Create a three stage breading process.
- Stage 1 — Mix AP Flour with salt and black pepper
- Stage 2 — Mix together eggs and milk
- Stage 3 — Mix Panko breadcrumbs, coconut and thyme
- Deep fry wings after the 3 stage breading process for 5 minutes at 350°F (180°C). Plate prepared Coconut Dusted Chicken Wings on a bed of Mango Chile Glaze.
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