Bangkok Chili Wings

A spicy Thai snack recipe found on
Bangkok Chili Wings

12 chicken wings (about 2 1/2 pounds total)
1 tablespoon salt
2 tablespoons vegetable oil
1 medium mango, seeded, peeled, and cut up
1/2 14 ounce can unsweetened light coconut milk
1 tablespoon Asian chili sauce (Sriracha sauce)
1 tablespoon lime juice
Mango slices (optional)
Snipped fresh cilantro (optional)


[1] Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Sprinkle with kosher salt. In a 12-inch skillet heat oil over medium-high heat. Add chicken wings; cook about 10 minutes or until brown on both sides. Drain off fat.

[2] For sauce, place cut-up mango in a food processor or blender. Cover and process or blend until smooth. Transfer to a small bowl. Stir in coconut milk, Asian chili sauce, and lime juice. Pour sauce over chicken wings.

[3] Bring to simmering. Cook, covered, for 5 minutes. Cook, uncovered, about 10 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally and reducing heat as necessary. Season to taste with salt.

[4] Transfer to a serving platter. If desired, garnish with mango slices and cilantro.