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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the chicken wings with salt, black pepper, paprika, garlic powder, and dried oregano.
Pour in the buttermilk, mix well, and let the wings marinate.
Melt the butter in a pan and add the chopped garlic.
Add the mango, red chilli flakes, red chilli powder, and green chillies and cook until the mango softens.
Add the mustard sauce, vinegar, hot sauce, honey, and salt, and mash and cook into a thick, sticky sauce.
In a bowl, mix the all-purpose flour, corn flour, and rice flour with salt, black pepper, paprika, garlic powder, and dried oregano.
Dredge the marinated wings in the flour mixture until evenly coated.
Heat oil and deep fry the wings until golden and crispy. Drain on a wire rack.
Toss the fried wings in the sticky mango sauce until well coated.
Serve hot with plain yogurt mixed with minced garlic.
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For a spicier kick, add more red chilli flakes to the sauce.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Can I use frozen mango for the sauce?
Yes, you can use frozen mango, but make sure to thaw it before cooking.
How can I make the wings less spicy?
Reduce the amount of red chilli flakes and green chillies in the sauce.
What type of hot sauce works best?
Any hot sauce of your choice will work, but a fruity hot sauce complements the mango well.
Can I bake the wings instead of frying?
Yes, you can bake the wings at 400°F (200°C) for 25-30 minutes until crispy.
How long should I marinate the wings?
Marinate the wings for at least 30 minutes, but for best results, marinate them overnight.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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