Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Jocelyn Delk Adams of Grandbaby Cakes shows us her Super Bowl party standby: fruity, spicy, mango jerk chicken wings.
Photo: Grandbaby Cakes
Mango Jerk Wings
Super Bowl Sunday is coming soon, y’all, and honestly, the only thing that has me excited is this recipe. Mango jerk wings will be made in large quantities in my home on game day. You can pretty much guarantee that and take it to the bank.
Why are these mango jerk wings so exciting? Well, let’s start with mango. Mango is one of my favorite fruits. It is refreshing, sweet, and indulgent. And jerk seasoning gives this wing dish the kick it needs. Jerk seasoning can’t be denied—if you have ever tried deliciously spicy and flavorful jerk chicken, you can probably close your eyes right now and be transported back to that moment because it sticks in your brain and never leaves.
Combining the sweet and the spicy is pretty much mandatory in a wing dish. The real test of how good they are, though, is whether or not you break into a little happy dance when you taste a good wing. (I busted out my moonwalk while eating these at least twice.)
1 tablespoon olive oil
½ medium sized onion, diced
1½ cups mango, cubed
¼ cup fresh-squeezed lime or lemon juice
⅔ cup mango nectar or orange juice
2 tablespoons brown sugar
1 tablespoon honey
1½ teaspoons allspice
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon paprika
¼ teaspoon cayenne
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
2 teaspoons garlic powder
1½ pounds chicken wings, split at the joints
Salt and pepper, to taste
Add olive oil to pan, and cook onion until soft. Next, sauté mango until tender.
Add mango, lime (or lemon) juice, mango nectar (or orange juice), brown sugar, honey, and all spices to blender or food processor and blend until smooth. If it needs to thin a bit more, add a little bit more lime and mango juice.
Pour marinade into a large resealable bag and add chicken to marinade to submerge it completely. Seal and refrigerate for at least 4 hours, and up to 8 hours.
Preheat oven to 425 degrees and line a baking sheet with nonstick foil or parchment paper.
Remove chicken from marinade and season with salt and pepper on both sides. Bake chicken on first side for 15 minutes, then turn over. For more flavor, feel free to baste chicken with marinade during cooking. Cook for another 10-15 minutes or until chicken is completely done, marinade is sticky on chicken, and it is browned.
More Super Bowl recipes:
What’s your go-to Super Bowl snack?