Ailes de poulet collantes à la mangue

Ingrédients

• 1/3 cup olive oil
• 1/3 cup good-quality balsamic vinegar
• 5 pounds chicken wings and/or drumettes
• Olive oil
• 1/2 medium jalapeño pepper
• 1 medium-size ripe mango (, peeled, pitted and chopped, about 1/2 cup)
• 1/2 cup honey
• 1 (6-ounce) can tomato paste
• 1/2 cup water
• Kosher or fine sea salt
• Freshly ground black pepper

Préparation

1. 1

   In a large bowl, whisk together olive oil with balsamic vinegar. Add chicken wings and toss to coat. Cover and refrigerate for 1 hour.

2. 2

   Preheat the oven to 400°F. Season chicken wings with salt and pepper. Place on a broiler pan and bake for 1 hour or until fully cooked.

3. 3

   Meanwhile, make the sauce. In a small sauté pan, heat 2 tablespoons of olive oil and cook the jalapeño pepper until softened and slightly charred, about 5 minutes. Remove from heat and let cool slightly.

4. 4

   In a food processor, combine mango, honey, tomato paste, water, and jalapeño pepper with pan juices and all; cover and pulse until pureed. Transfer to a small saucepan and cook over medium-low heat until slightly thickened. Season with salt and pepper, to taste.

5. 5

   Reduce oven temperature to 325°F. Brush the mango sauce over wings and continue to cook for another 10-15 minutes until caramelized.