Mango Curry Wings
I LOVE game day food - nachos, totchos (I need to try this chili verde version!), various kinds of fried things with cheese and a big 'ol plate of wings. That love is often short-lived, though, because I usually feel horrible afterwards. I try to keep my preservative, dairy and sugar intake in check most of the time, but when it comes to game day, especially Super Bowl Sunday, all self-discipline flies out the window. I end up eating like an animal storing up fat before winter, and then all I want to do crawl into my bed and hibernate like said animal.
This year, I'm attempting to buck my game day overeating trend. Yes, I will still indulge a bit, but not to the point of wanting to sleep until June (because my kiddos definitely won't let me do that, anyway!). I'm all about real game day food - food that's comforting, maybe a little indulgent, but that's also actually food. Mango Curry Wings fit that description perfectly.
These don't take a whole lot of prep time and only require a few ingredients, so you won't be back in the kitchen cooking while everyone else is watching Peyton at his finest. You can even make the mango curry sauce a day ahead of time and store it in the fridge until you're ready to use it. Oh - and Whole30ers? This recipe is even W30 compliant, so you can roll up your sleeves and dig in like everyone else (while sipping sparkling water with lime, of course).
What are your favorite game day eats? I'd love to hear in the comments!
Mango Curry Wings
Yields about 4 servings
1 Tablespoon olive oil
2 pounds chicken wings, split at joints and tips removed
1 mango, peeled and pitted
Juice of 2 limes
1 teaspoon curry powder
Pinch cayenne pepper*
Salt and pepper
Preheat the oven to 425 degrees. Line a baking sheet with foil (for easy cleanup) and grease with the olive oil.
Spread the wings out on the prepared baking sheet and pat the top dry with a paper towel (this helps the skin get crispy). Sprinkle the wings with salt and pepper. Roast for 45-55 minutes or until cooked through and crisp.
While the chicken is cooking, add the mango to a blender along with the lime juice, curry powder and cayenne. Blend until smooth and set aside.
When the chicken is done, warm the mango curry sauce in the microwave or over the stove. Toss about 3/4 of the sauce with the chicken wings, reserving some for serving. Season the wings with additional salt and pepper to taste. Top with chopped cilantro, chives or scallions, and serve with the reserved sauce and lime wedges. Enjoy!
*These are relatively mild as far as spice. Add more cayenne for spicier wings, or you can mix your favorite hot sauce in with the mango curry sauce.
