A spicy Thai snack recipe found on bhg.com
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)
 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.
 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.
 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.
 Transfer to a serving platter. If desired, garnish with mango slices and cilantro.