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THERESA BYFIELD
Spicy chicken wings with mango and peanut dip
Chicken wings marinated in red pepper and chili sauce with grilled mango and a peanut of cucumber, lime, shallot, fish sauce and sugar.
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Ingredients
Directions
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Cut the stalk of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife. Slice the flesh very finely.
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Mix half the pepper with the sweet chilli sauce and spread over the chicken wings. Spoon well and marinate in the refrigerator for 1 hour.
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Preheat the oven to 200 ºC.
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Place the chicken wings on a griddle covered with parchment paper and roast in the middle of the oven for about 40 minutes. Turn halfway.
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Peel the mango and cut the pulp from the pit. Cut into slices and grill 4 minutes in a grill pan over medium heat. Turn halfway.
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In the meantime, heat a skillet without oil or butter and toast the peanuts for 3 minutes on medium heat. Allow to cool on a plate and chop finely.
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Halve the cucumber in the length and remove the seed lists. Cut the flesh into small cubes of ½ x ½ cm (brunoise) and place in a bowl.
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Squeeze out the lime. Chop the shallot and add to the cucumber with the rest of the red pepper, lime juice, fish sauce, sugar and peanuts.
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Stir until the sugar is dissolved and serve with the mango at the chicken wings.
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Nutrition
580Calories
Sodium0% DV1.520mg
Fat57% DV37g
Protein50% DV25g
Carbs12% DV36g
Fiber12% DV3g
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