Battered Chicken Wings With Pomegranate And Mango Barbecue Sauce

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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
• 6 -10 cups vegetable oil (depending on size of wings)
• 2 dozen chicken drummettes
• 3 teaspoons salt
• 2 teaspoons black pepper
• 2 cups all-purpose flour
• 2 teaspoons paprika
• 2 eggs
• 1 cup evaporated milk

Recipe

• 1 puree the mango flesh in a food processor or blender (water may be needed to puree).
• 2 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.
• 3 reduce heat to medium and simmer, covered, for about 30-45 minutes, or until the sauce has thickened.
• 4 heat oil to 350 in a large dutch oven or electric fryer.
• 5 rinse the chicken drumettes, and pat dry with paper towels.
• 6 season chicken with 1 teaspoon salt and 1 teaspoon pepper. set aside.
• 7 in a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika.
• 8 in a separate dish, mix together the eggs and evaporated milk until well combined.
• 9 roll the seasoned chicken pieces in the flour, a few at a time, until well coated.
• 10 dip chicken in the milk and egg mixture, followed by another coat of seasoned flour.
• 11 allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better.
• 12 carefully add the chicken pieces to the fryer as will fit without touching. do not crowd the pan or the temperature will lower, making the chicken greasy.
• 13 fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. cook for about 10 minutes total, or until the pieces begin to float.
• 14 remove chicken to a plate lined with paper towels to drain, about 5 minutes.
• 15 to serve:.
• 16 place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste).
• 17 refrigerate any leftover barbecue sauce.