Jalamango Lime Wings

Not interested in the step-by-step? Skip to the recipe.

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 cook chicken wings on a Big Green Egg, raised direct.

That means I use fire bricks to raise the grate (raised), and nothing is between the fire and the wings (direct).

I cook them at 325F for about 45 minutes to 1 hour with the thick skin side up, and then I flip them and cook for another 15 minutes or so with the thick skin side down.

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:

The zest and juice of one lime:

The jalapeños:

And the chutney, honey, and a dash of salt and pepper:

And process all of those ingredients together.

As soon as the wings are cooked:

Toss them with the Jalamango Lime sauce:

And dig in!

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.