Ingredients
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3 lbs chicken wings, plump (make sure they're halved)
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1 cup strong black tea (I left the tea bag in for 10 minutes)
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4 ounces dried mango
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1 1/2 ounces fresh ginger, peeled weight (a 2 inch knob, approximately)
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2 large garlic cloves, peeled
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4 tablespoons dark corn syrup
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2 tablespoons red wine vinegar
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1/3 cup soya sauce
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2 tablespoons ketchup
Instructions
- Rehydrate dried mango by placing the pieces in a small bowl with the hot tea and leave until tea has cooled completely.
- Combine all marinade ingredients (including mango and tea) in a mini-processor and blend to make a fairly-smooth puree (it will not be completely smooth).
- Put chicken wings in a large ziploc bag and add marinade. Seal bag and massage marinade into chiciken wings. Refrigerate wings 8 hours or overnight. Remove from refrigerator 20 minutes before baking.
- Preheat oven to 375°F Empty chicken wings into a 9 X 13 inch baking dish. Bake for 1 1/2 hours, turning over after 1 hour and basting with marinade.
- Enjoy!