Chicken Wings with Mango-Chili Sauce

Chili Mango Wings | Lexi's Clean Kitchen

These Chicken Wings with Mango-Chili Sauce are a delicious addition to any Summer BBQ! The Mango-Chili sauce is so tasty with a hint of smoky flavor, and compliments the wings perfectly! Throw them on the grill or in the oven for a perfect appetizer or main any night of the week. These wings are made in partnership with the National Mango Board.

Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

I am so excited to partner with my friends at the National Mango Board to bring you today’s recipe!

Chicken Wings with Mango Chili Sauce - Lexi's Clean Kitchen

Mangos are a great source of Vitamin C, Vitamin A, and fiber and are a great lower calorie snack at 100 calories a cup! Plus, they are SO flavorful, juicy, and delicious!

These wings lasted about 2 hours in my house. Marinated to perfection with just the right amount of smoky heat, we could not get enough!

Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

I am always on the lookout for flavorful recipes to make for Summer gatherings with friends and family and these wings will definitely be a hit! Blend the sauce, marinate the wings, toss on the grill and devour! The perfect combination of sweet and smoky with just the right amount of spice!

 

Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

 

Chicken Wings with Mango-Chili Sauce

Preparation 0:45 2017-07-24T00:45:00+00:00 Cook Time 0:10 2017-07-24T00:10:00+00:00 Serves 6     adjust servings

Ingredients

Mango-Chili Sauce

Other Ingredients

  • 2 pounds chicken wings (about 24), wingtips removed, or drumettes rinsed and patted dry
  • Kosher salt and freshly ground black pepper
  • Chopped scallions, for garnish

Instructions

  1. Place all of the mango-chili sauce ingredients, except for the chili paste, into a high-speed blender. Puree until smooth. Stir in the chili paste and taste. Adjust seasoning as desired.
  2. Place chicken wings in a large bowl and season with salt and pepper. Coat with 1/2 cup of mango-chili sauce, set the rest of the sauce aside for later. Sprinkle wings with sesame seeds and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.
  3. Grease a grill or grill pan. Grill the wings for about 5 minutes on each side, or until opaque and fully cooked through.
  4. While wings cook, place reserved sauce in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. If the sauce is too thick, add a few teaspoons of water until the desired consistency is reached. If the sauce is too thin, continue to cook until thick.
  5. Toss chicken wings in 1/4 cup of sauce (or brush sauce on them) and place on a serving platter.
  6. Garnish with chopped scallions and diced mangoes, and serve with remaining mango-chili sauce on the side for dipping!

Recipe Notes

How to cut a mango: Slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can get to the flesh and slice or dice as needed. Then simply scoop it out of the skin.

This post in sponsored by the National Mango Board. All opinions are 100% always my own! Check out the National Mango Board’s tutorials on How to Cut a Mango and Selecting and Storing a Mango! They are both great tools for all your mango needs.

Jicama Kale Salad with Orange Lime Vinaigrette

This Jicama Kale Salad with Orange Lime Vinaigrette is a delicious light summer salad packed with kale, red bell peppers, jicama, cilantro, and carrots from the farm- plus additional pops of flavor with mango and avocado! Tossed with a delicious orange lime dressing everyone will love. Make it as a side, or top it with grilled chicken or shrimp for a fabulous main dish!

Jicama Kale Salad with Orange Lime Dressing

HOW IS IT AUGUST!? You guys, we get married in under 3 weeks. CRAZY TALK!

But it’s also week 5 of the CSA summer series with Fed and Fit and PaleOMG. The series is flying by! Without further ado, week 5…

Jicama Kale Salad with Orange Lime Dressing

Jicama Kale Salad with Orange Lime Dressing

Jicama Kale Salad with Orange Lime Dressing

Preparation 15 min 2017-07-24T00:15:00+00:00

Ingredients

For the salad

  • 6 cups kale, chopped
  • 1 jicama, julienned or cut into match sticks
  • 1 red bell pepper, julienned or cut into match sticks
  • 2 carrots, julienned or cut into matchsticks
  • 1 avocado, cubed
  • 1 mango, cut into matchsticks
  • 1/4 cup fresh cilantro, chopped

Orange Lime Dressing

  • 2 oranges, juiced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon ground ginger or 1 teaspoon grated ginger
  • 1 tablespoon fresh chopped cilantro

Instructions

  • In a small bowl whisk together all dressing ingredients and set aside.
  • In a large bowl toss kale with all the other salad ingredients.
  • Toss with desired amount of dressing and serve immediately!
  • Jicama Kale Salad with Orange Lime Dressing


     Cassy made you Corned Beef Breakfast Hash

    A balanced plate complete with tender corned beef, crispy potatoes, collard greens, pickled purple onions, and a poached egg to bring it all together. This is the perfect breakfast to whip up for company or for a week of make-ahead meals!

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    Juli made you Summer Vegetable Gnocchi 

    A summer gluten free pasta dish that is bursting with fresh seasonal flavors from the spring onions, zucchini, yellow squash, bell pepper, and baby plum tomatoes. The dish is finished off with lemon, basil and parsley to make you truly enjoy all the flavors summer has to offer!

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    Check out the recipes for Week 1Week 2,  Week 3, and Week 4 of the Summer CSA series, and if you make a recipe, use hashtag #summerCSArecipes, so all 3 of us see your remakes!

    Salad Stacks: Avocado, Mango, and Shrimp

    Salad Stacks! This makes the perfect appetizer. Simple, yet so elegant. Guess what? It’s easy! Your guests will be in awe and more importantly, satisfied by this sweet-infused app!

    Salad Stacks | Mango, avocado, shrimp  | Lexiscleankitchen.com

    Ingredients

    Instructions

  • 1. Cut up tomatoes and red onion and place in a bowl. Add the oil and a dash of salt and pepper. Mix well and set aside
  • 2. Prepare the shrimp: detail cooked shrimp. In a bowl combine shrimp, lemon juice, rice vinegar, and parsley, set aside in fridge
  • 3. Slice avocado and mango set aside separately
  • 4. vPlace your cookie cutter or food mold onto the center of your plate
  • 5. First layer: place slices of avocado to completely cover the bottom of the mold. Press down
  • 6. Second layer: add slices of mango until the avocado layer is completely covered and press down
  • 7. Third layer: add tomato/onion mix, press down
  • 8. Forth layer: top with shrimp (I used 4 per stack)
  • 9. Pull mold straight up, squeeze lemon over salad and serve
  • Salad Stacks | Mango, avocado, shrimp  | Lexiscleankitchen.com