Mango Habanero Chicken Wings
“I have the right to life, liberty, and chicken wings.” -Mindy Kaling
If you need a weekend dinner/appetizer idea, try these Pineapple, Mango, & Habanero Baked Wings! If you order wings at a restaurant, they usually come deep fried and the exact ingredients will be unknown to you. These wings, however, are paleo and Whole30 approved but will still leave you feeling completely satiated, and there are no mystery ingredients involved… only healthy, whole foods. If you like a sweet & spicy combination, these are for you!
What you’ll need (serves 4-6 people):
-24 chicken wings
-2 T ghee
-1/2 mango, peeled, pitted, & diced
-1/2 cup fresh pineapple, diced
-3 habanero peppers (or more/less depending on spice preference), seeded and diced
-2/3 cup apple cider vinegar, (I used @bragglivefoodproducts )
-Salt & pepper, to taste
Bake wings on a baking sheet lined with greased parchment paper at 425ºF for 20 minutes. Continue cooking and flipping wings in 15 minute intervals until you reach desired crispiness (we usually cook them 45min-1 hour).
While wings bake, make your sauce. In a pot on medium heat, melt the ghee, and add all other ingredients except the ACV. Cook until ingredients are softened, about 8 minutes. Add your ACV, bring to a soft boil, then turn down heat to low, and cover for 10-15 minutes, stirring occasionally.
Use a food processor or immersion blender to blend the sauce until smooth. When wings are done baking, toss wings in the sauce, and broil all wings another three minutes to caramelize the sauce. Just keep an eye out… you don’t want to burn them! I topped them with chopped green onion and lime wedges and dipped them in Tessamae’s ranch dressing.