RECIPE: Coconut Breaded Chicken Wings With Mango Chili Glaze

RECIPE:  Coconut Breaded Chicken Wings With Mango Chili Glaze




  • 1 tbsp (15 ml) corn starch
  • 1/4 (60 ml) cup water


Mango Chili Glaze:

  • 500g frozen mango pieces
  • 1/4 cup (60 ml) water
  • 1/4 cup  (60 ml) granulated sugar
  • 2 tbsp (30 ml) soy sauce
  • 3 tbsp (45 ml) garlic chili paste


 Coconut Dusted Chicken Wings:

  • 1 bag (2 kg / 4.4 lb) of Fully Cooked Chicken Wings, thawed
  • 1 cup (250 ml) all purpose flour
  • 1 tbsp (15 ml) salt
  • 1 tbsp (15 ml) black pepper, ground
  • 2 eggs, whisked
  • 1/4 cup (60 ml) milk
  • 3/4 cup (190 ml) panko bread crumbs
  • 1 cup (250 ml) sweetened shredded coconut



  1. Fully defrost the ribs in the fridge.
  2. Wash hands.
  3. Slurry: In a bowl add corn starch and 1/4 cup of water, stir to a slurry like consistency and set aside.
  4. Mango Chili Glaze: In a medium sauce pan over medium heat add sugar and ¼ cup of water, stir and bring to boil. Add mango, soy sauce and garlic chili puree. Remove sauce pan from heat and blend to a puree like consistency. Return sauce pan to heat and stir in slurry. Heat until desired consistency is reached and keep warm.
  5. Coconut Dusted Chicken Wings: Create a three stage breading process.
    Stage 1 – Mix AP Flour with salt and black pepper.
    Stage 2 – Mix together eggs and milk.
    Stage 3 – Mix Panko breadcrumbs, coconut and thyme.
  6. Deep fry wings after the 3 stage breading process for 5 minutes at 350°F (180°C)
  7. Plate prepared Coconut Dusted Chicken Wings on a bed of Mango Chile Glaze.

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