From The Spice & Tea Exchange®
3½ TBS Mango Habanero Sugar
3 TBS Korean BBQ Rub
1 TBS Gourmet Pepper Spice Blend (optional for extra heat)
From the Grocer
1¼ cup low sodium soy sauce
1-inch piece fresh ginger, peeled & chopped fine
3 garlic cloves, peeled & chopped fine
1 cup fresh mango, roughly chopped
2 lbs chicken wing drumettes, rinsed
2 tsp cornstarch
COMBINE soy sauce, Mango Habanero Sugar, Korean BBQ Rub, ½ cup water, ginger, garlic, mango, and Gourmet Pepper Spice Blend, if desired, in a food processor. Process 30 seconds or until pureed.
POUR half of the mixture into a small saucepan and set aside. Combine remaining mixture in a large plastic zipper bag, with the chicken. Seal and massage chicken to distribute liquid. Place in the refrigerator 30 mins to 1 hr to marinate.
PREHEAT oven to 400°F. Line a baking sheet with foil, spray with non-stick cooking spray and set aside.
REMOVE chicken from bag, and place on prepared baking sheet, discarding bag and used marinade.
BAKE chicken 22-25 mins or until fully cooked. Meanwhile, place saucepan of reserved mixture over medium heat.
WHISK 2 TBS water in a small bowl with cornstarch and pour into saucepan. Bring to a boil, whisking constantly until sauce has thickened, then reduce heat to warm.
REMOVE chicken from oven and turn oven setting to broil.
BASTE with thickened sauce using a basting brush. Place under broiler for 1-2 mins until chicken is coated & sticky.
Yield: 6-8 servings
Total Time: 1 hr 6 mins
Prep: 40 mins
Cook: 26 mins