Back in February, my friend, Craig Dyal, posted his recipe for Jalamango Lime Wings on the Big Green Egg Forum.
I finally made them last night and the first thing I thought was:
What the heck took me so long to make these?!
His sauce is an amazing combination of heat, sweet, and tang.
I cooked the wings on my Big Green Egg.
You can read all about that process HERE, but you don’t have to have a BGE to enjoy this wing sauce.
I had jalapeños and pineapple leftover from the weekend so I made a couple of changes to his original recipe.
Ingredients: Hot Mango Chutney, jalapeños, fresh pineapple, lime zest, lime juice, garlic, ginger, and honey (not shown):
Remove the seeds from the jalapeños (or leave them in if you want extra heat).
Slice the jalapeños and then sauté until soft.
You can also use pickled jalapeños. If so, skip this step.
Combine the pineapple, garlic, and ginger in a food processor:
Add the zest and juice of one lime:
And then the chutney, honey, and a dash of salt and pepper:
Process all of those ingredients together and then add 1 teaspoon of freshly chopped ginger and 1-2 tablespoons of finely chopped jalapeños for texture.
As soon as the wings are cooked:
Toss them with the Jalamango Lime sauce.
Dyal made these at EGGtoberfest 2013, but every time we walked by his table, the plate was empty.
Now we know why!
Please don’t wait as long as I did to make this sauce. This sauce will be great on any wings — grilled, fried, or baked.
You can see Dyal’s original recipe HERE and the recipe for the sauce below.
Jalamango Lime Wing Sauce:
*For 4 pounds Chicken Wings untrimmed / or 3 pounds cut into flippers and drumettes*
1/3 cup Hot Mango Chutney (about half of a 9 oz bottle)
1/4 cup sliced pickled jalapeños, plus 1-2 TBSP diced pickled jalapeños (or raw)
Juice and Zest of 1 small to medium-sized lime
1/2 TBSP freshly chopped ginger, plus 1 tsp freshly chopped ginger
2 TBSP pineapple juice (or fresh pineapple)
3 TBSP honey
1 large clove of garlic
Salt and Pepper, to taste
In a food processor, combine the Hot Mango Chutney, 1/4 cup sliced pickled jalapeños, lime zest, lime juice, 1/2 TBSP ginger, pineapple juice, honey and garlic. Pulse the mixture until it is thoroughly combined and then transfer to a bowl.
Then add in the additional 1-2 TBSP diced jalapeños, 1 tsp chopped ginger, and salt and pepper to taste. Adding the jalapeños and ginger at the end will create a little bit of texture for the sauce.
Once your wings are done, toss with the Jalamango Lime Wing Sauce and serve.