Alright folks, after all those runway styles and looks for less, I am a little bit fashioned-out, if you can believe it! I decided, with the Super Bowl coming up and all, that I should give you a few recipes to try. I made these both last week (with a little grilling help from the Hubs of course) and they turned out delicious. I have been making the mango salsa for a while, its a recipe that I came up with in college, and the wings are an adaptation of a pinterest find by Kelly from Just A Taste. The wings were really great grilled, but I will leave you the baking instructions just in case it is a bit too cold where you live or you just do not have access to a grill. I hope you enjoy these fun twists on Super Bowl staples and that they make your day a delicious one! Enjoy!
Sweet And Spicy Grilled Wings
- 2 - 2 1/2 pounds of chicken wings and drummettes, separated and tips removed, skin left on
- 1 tablespoon of vegetable oil
- 1 tablespoon of Chinese 5-Spice blend
- (mine was just marked 5-Spiced blend. the ingredients should be Szechuan pepper, cinnamon, star anise, cloves, and fennel seeds)
- 1/3 cup hoisin sauce
- 1/4 cup blackberry jam
- 1 tablespoon sriracha hot sauce
- salt and pepper to season
Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil, salt, pepper, and spice blend until well coated.
If grilling, start up grill and place wings on it once it is heated. Grill wings about 6-10 minutes on each side, or if you have a meat thermometer, the inside temp should be 165 F (we have a charcoal grill, so the grill temperature was about 350 F and it took 6 minutes on each side to fully cook). When you cut into the wing, the juices should run clear and that is the sign they are fully cooked. Remove wings from grill once done and transfer to a large bowl.
If baking, preheat oven to 400ºF. Position wings on baking racks in a single layer ensuring that wings aren't touching. Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
Whisk together hoisin, sriracha, and blackberry jam in a small bowl. Drizzle wings with sauce, tossing until well coated. Serve immediately, garnish with cilantro leaves, and enjoy.
Mango And Avocado Salsa
- 2 large or 3 small avocados
- 2 large mangos
- 1/2 of one large red onion
- 1 fresh jalapeno
- 1 teaspoon chopped fresh cilantro
- 4 large or 6 small limes for juicing
- salt and pepper to taste
Peel off all skin of the mangos, cut out the core and dice the flesh. It is important to remove all the skin because it can cause sores on the lips. Add to a bowl. Put the onion in the freezer five minutes before preparation to help reduce tears when chopping. Remove from freezer and dice 1/2 of the onion finely and add to the bowl. Next, dice the jalapeno, seeds included if you like a bit of spice, if not remove the seeds or omit all together. Add that to the bowl also. Chop the cilantro as well and add to the other ingredients. Cut the avocados in half, remove pit and peel off skin. Dice the flesh and add to the bowl. Quickly cut all limes in half and juice over the bowl, making sure to coat the avocado pieces to keep them from browning. Mix all ingredients together and add salt and pepper to desired taste. Eat with chips, over rice, or as a fun twist on a salad. Enjoy!