The best flavors are the ones on sale, and yellow mangos are everywhere right now. I’m a big fan of chicken wings so this week I went a little tropical for Chris Cooks and it paid off in a big way. Because these wings are incredible.

Blender | Tongs | Cutting Board | Lantern Pendants

The sauce is really special. Very, very simple – real food ingredients (with a nominal amount of cane sugar from the sweetened condensed coconut milk), smooth and creamy, but free from dairy, grain, gluten, soy, egg – the big ones, with the exception of tree nuts (sorry).

Tumbler Glass | Cloth Napkin

If there’s one thing I want to drill into the mind of every griller, it’s to season and grill the food, then add any sauce after it comes off (or right at the tail end). Most bbq sauces have a good amount of sugar, and sugar burns. That messes with the flavor. These wings are simply seasoned, grilled to perfection, and tossed with the sauce right before serving.

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So what’s your thought on grilled chicken wings? Honestly I think it’s my favorite way to have them and you can go so many directions, just by playing with the sauce a little. Hope y’all enjoy these.

Print Recipe

5 from 2 votes

Mango Coconut-Glazed Chicken Wings

Free from many major allergens (just not tree nuts – sorry), this is a wing dish that will have people reach back for more, again and again.

Course: Appetizer, Main Course

Ingredients

For the Sauce

• 5 yellow mangos peeled and pitted
• 5 cloves garlic stem trimmed, smashed
• 3/4 cup sweetened condensed coconut milk
• 1 cup coconut water
• 1/4-1/2 cup Frank's Red Hot Sauce adjust to desired spice level

For the Wings

• 2 lbs chicken wings cut into sections
• 2 tbsp avocado oil
• 1 tbsp salt
• 2 tsp black pepper
• 2 tsp granulated garlic

Instructions

Make the Sauce

• For the sauce, combine the ingredients in a pot and simmer over medium low heat for 20-25 minutes. Blitz in a blender until completely smooth, and set aside.

Grill the Wings

• In a large bowl toss together all the wing ingredients until coated evenly. Grill on indirect heat until cooked through, finish over direct heat to build char to your preference.

Finish

• Remove the wings from the grill into a bowl, top with some of the sauce (maybe 1/2 cup) and toss to coat. Serve warm, and save any of the left over sauce in the fridge to use with any grilled chicken. Makes a great dipping sauce or condiment.