Festival Classic Lunch: Smoky Grilled Chicken Wings with Tangy Mango Slaw

Allergens

Contains gluten and dairy. This recipe contains chicken wings and may contain traces of allergens depending on the brand of ingredients used.

Ingredients

• 1. 24 chicken wings (drumettes and flats) 2. 3 cups mango, shredded 3. 1/2 cup red onion, thinly sliced 4. 1/2 cup cilantro leaves 5. 1/2 cup mayonnaise 6. 2 tbsp apple cider vinegar 7. 1 tbsp sugar 8. 1 tsp salt 9. 1/2 tsp black pepper 10. 1/4 tsp cayenne pepper 11. 2 tbsp paprika 12. 1 tbsp garlic powder 13. 1 tbsp onion powder 14. 1 tbsp brown sugar

Instructions

1. In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder, and brown sugar to create the wing sauce. Set aside.
2. In another large bowl, mix together the shredded mango, red onion, and cilantro leaves for the tangy mango slaw. Refrigerate until ready to serve.
3. Preheat a grill or grill pan to medium high heat. In a separate bowl, toss the chicken wings with half of the wing sauce, making sure each piece is well coated.
4. Grill the wings for 20 minutes, turning every 5 minutes and basting with the remaining wing sauce until they are cooked through and slightly charred on the outside.

Chef’s Insight

This recipe is inspired by the famous street food found at festivals across America. The unique blend of flavors creates an unforgettable experience that will have you coming back for more.

Notes

For an extra smoky flavor, soak wooden skewers in water for at least 30 minutes before threading the chicken onto them.