Ingredients
Barbecue Sauce
1 1/2 cups fresh mango, pitted and peeled
1-2 tablespoon water
1 cup pomegranate juice
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1 teaspoon liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
1/4 apple cider vinegar
Chicken Wings/Breasts
2 dozen chicken drummettes/ 2-3 lbs chicken breasts
3 teaspoons salt
2 teaspoons black pepper
2 cups coating mix (flour, panko, matzo meal)
2 teaspoons paprika
2 eggs
1 cup evaporated milk
Preparation
- Puree the mango flesh in a food processor or blender (water may be needed to puree).
- Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil.
- Reduce heat to medium and simmer, covered, for about 30-45 minutes, or until the sauce has thickened.
- Heat oven to 400F.
- Rinse the chicken drummettes, and pat dry with paper towels.
- Season chicken with 1 teaspoon salt and 1 teaspoon pepper. Set aside.
- In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika.
- In a separate dish, mix together the eggs and evaporated milk until well combined.
- Roll the seasoned chicken pieces in the coating mix, a few at a time, until well coated.
- Dip chicken in the milk and egg mixture, followed by another coat of the flour mix.
- Allow the chicken to sit in the flour mix and dry out for about 5 minutes, ensuring that the coating will stay on better.
- Cook chicken for 30 minutes.
- Place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste).
Chicken drummettes can also be fried in oil at 350F for 5 minutes on one side, then flip and cook for an additional 5 minutes
