Mango Scotch bonnet chicken wings recipe

Method

1. Use a sharp knife to remove the wing tips. To do this, hold the wing in your non-dominant hand and look for the small boney part at the smallest end of the wing, place the knife at the top of this joint and firmly cut down (keep these in a freezer bag in the freezer for making stock or soup). Next, separate the drumette and the flat. The drumette is the larger drumstick part and the flat is the smaller flatter part that was attached to the wing tip. Firmly cut down though the joint just like when you removed the wing tip. Pat the wings completely dry with kitchen paper.
2. In a bowl, toss the wings with the salt, cornflour, and plain flour until they are evenly coated.
3. Blend all the sauce ingredients, except the butter, in a blender to a smooth sauce. Tip into a saucepan over low heat and simmer for about 20 minutes until the liquid has reduced by two-thirds and has become a sticky glaze the consistency of honey. Whisk in the butter, season to taste, and cover to keep warm.
4. Fill a large, deep saucepan halfway with vegetable oil and heat it to 180°C (or a cube of bread browns in 30 secs). Carefully add some of the wings (work in batches to not overcrowd the pan) and fry for 7-9 minutes, until cooked through but not fully golden. Remove with a slotted spoon and drain in a bowl or on paper towels.
5. Bring the oil back up to temperature, retesting with a thermometer or bread to make sure. Return the wings to the hot oil for a second fry for a further 3-5 minutes, until they are golden brown and very crisp.
6. Transfer the crispy wings to a large bowl. Drizzle over the warm mango sauce and toss to coat. Tip them onto a serving platter and scatter the spring onions and chillies on top. Serve immediately with lime wedges

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