Crispy Chicken Wings with Curry-Mango-Mayonnaise

Name: Crispy Chicken Wings with Curry-Mango-Mayonnaise
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 100 g Cornflakes; 3 TABLESPOONS Oil; 3 TABLESPOONS Maple syrup; 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1.2 kg Chicken wings; 1 Basic recipe mayonnaise without lemon juice (see recipe search); 2-3 TABLESPOONS Lime juice; 2 TEASPOONS Curry Powder; 1/2 (approx. 250 g) ripe mango

AUTHOR
Leta Marks

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

100 g Cornflakes
3 TABLESPOONS Oil
3 TABLESPOONS Maple syrup
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp white pepper
1.2 kg Chicken wings
1 Basic recipe mayonnaise without lemon juice (see recipe search)
2-3 TABLESPOONS Lime juice
2 TEASPOONS Curry Powder
1/2 (approx. 250 g) ripe mango

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Coarsely crumble the cornflakes and spread them on a large flat plate. Mix oil, maple syrup and paprika powder. Season with salt and pepper.
2
Wash chicken wings, dab dry and coat all around with the seasoning oil. Turn the chicken wings in the cornflakes and spread on a baking tray. Bake in a hot oven for about 45 minutes until golden brown.
3
Turn once after 20 minutes.
4
Meanwhile prepare mayonnaise according to the basic recipe (see recipe search), but instead of lemon juice, stir in 2 tablespoons of lime juice. Stir in curry. Peel the mango. Cut the flesh from the stone and dice finely.
5
Fold into the curry mayonnaise. Season to taste with salt, pepper and possibly lime juice. Serve with the chicken wings.