Coconut Breaded Chicken Wings with Mango Chili Glaze - Brand Points Plus Canada

Coconut Breaded Chicken Wings with Mango Chili Glaze

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Coconut Breaded Chicken Wings with Mango Chili Glaze


  • Author: Reuven International
  • Total Time: 45
  • Yield: 1012 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

  1. Slurry: In a bowl add corn starch and 1/4 cup of water, stir to a slurry like consistency and set aside.
  2. 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.
  3. Return sauce pan to heat and stir in slurry. Heat until desired consistency is reached and keep warm.
  4. 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
  5. 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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