Crispy chicken wings with curry mango mayonnaise

Name: Crispy chicken wings with curry mango mayonnaise
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Chicken wings; 5 TABLESPOONS + 250 ml oil; 5 TABLESPOONS Maple syrup; 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Cornflakes; 2 room warm egg yolk (size M); 1 TEASPOON Dijon mustard; 2-3 TABLESPOONS Lime juice; 2 TEASPOONS Curry Powder; 1 (approx. 250 g) small mango

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Chicken wings
5 TABLESPOONS + 250 ml oil
5 TABLESPOONS Maple syrup
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Cornflakes
2 room warm egg yolk (size M)
1 TEASPOON Dijon mustard
2-3 TABLESPOONS Lime juice
2 TEASPOONS Curry Powder
1 (approx. 250 g) small mango

Directions

1
Wash chicken wings and pat dry. Whisk 5 tablespoons of oil, maple syrup, paprika, salt and pepper in a bowl. Add chicken wings and mix everything together. Crumble the cornflakes coarsely, turn the chicken wings in it and spread it on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes until golden brown
2
Put the egg yolks in a bowl with mustard, lime juice and curry powder. Season with salt and pepper. Whisk with the whisk of the hand mixer for about 1 minute. First add the oil drop by drop (approx. 5 tbsp.), then slowly add the oil in a thin stream, stirring continuously.
3
Peel the mango, cut the flesh from the stone and dice it finely, put something aside for garnishing. Fold the mango into the mayonnaise. Season mayonnaise with salt, pepper and possibly lime juice. Sprinkle with mango cubes. Serve with the chicken wings