Method
For Marinating
- 1 kg Chicken wings
- 1 tsp black pepper powder
- 1/2 tsp cumin powder
- 2 tsp ginger garlic paste
- Salt to taste
For the Sauce
- 1 cup mango puree
- 1 tbsp sugar (or depending upon the sweetness you like)
- 1 tbsp rice/malt vinegar
- 2 tbsp tomato ketchup
- 1 tbsp tomato puree(optional)
- 2 scotch bonnet chili, ( or depending on heat level)
- 2 tbsp garlic, finely chopped
- 1 tbsp butter
- 1/2 cup hot water
- salt to taste
Method
For the marination
Marinate the chicken with 1 tsp black pepper powder, 1/2 tsp cumin powder, 2 tsp ginger garlic paste and salt to taste. Mix well.
Place the chicken wings on a baking tray. Bake it until crisp and golden.
For the Sauce
Take 1 cup mango puree in a bowl. Add 1 tbsp sugar, 1 tbsp vinegar, 2 tbsp tomato ketchup, 1 tbsp tomato puree and 2 scotch bonnet chili.
Blend it well.
Heat a wok and add 1 tbsp butter.
Add 2 tbsp finely chopped garlic and sauté until the raw smell is gone.
Add the blended mango chili mix into it along with 1/2 cup hot water and salt to taste. Let it cook for 5 minutes.
Remove from heat.
Add the baked chicken into it and coat it really well with the sauce.
Serve hot.
