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Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce
Recipe courtesy Eboni Williams, Damascus, MD

Ingredients
Pomegranate and Mango Barbecue Sauce:
1 1/2 cups pitted and peeled mango
1 to 2 tablespoons water
1 cup pomegranate juice
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1 teaspoon liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
1/4 cup apple cider vinegar


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Chicken Wings:
6 to 10 cups vegetable oil
2 dozen chicken drumettes
3 teaspoons salt
2 teaspoons black pepper
2 cups all-purpose flour
2 teaspoons paprika
2 eggs
1 cup evaporated milk

Directions
Puree the mango flesh in a food processor or blender (water may be
needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue
sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium
and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.

Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and
pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika.
In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned
chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and
egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and
dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the
chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature
will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the
other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove
chicken to a plate lined with paper towels to drain, about 5 minutes.

To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to
taste). Refrigerate any leftover barbecue sauce.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved