Banana-Garlic Chicken Wings with Tropical Creme Dipping Sauce and Sweet Plantains

Total Time:
15 hr 45 min
1 hr
13 hr
1 hr 45 min

10 servings

  • Wing Marinade:
  • 2/3 cup orange juice
  • 2/3 cup soy sauce
  • 1/4 cup grated ginger
  • 2 tablespoons sugar
  • 2 teaspoons chopped jalapenos
  • 1 1/2 teaspoons chopped garlic
  • 3 sticks cinnamon
  • 3 whole star anise
  • 10 pounds chicken wings
  • Banana-Garlic Sauce:
  • 3 tablespoons butter
  • 8 teaspoons minced garlic
  • 1 cup fish sauce
  • 1 cup orange juice
  • 1 cup pure maple syrup
  • 1/2 cup sweet chili sauce
  • 1 1/2 ounces banana liqueur
  • 2 bananas, sliced
  • 1 orange, juiced
  • 1/2 orange, zested
  • Tropical Creme Dipping Sauce:
  • 18 ounces pineapple juice
  • 1/4 cup sugar
  • 4 cups sour cream
  • Sweet Plantains:
  • 8 cups canola oil
  • 4 yellow plantains
  • For the marinade: Combine the orange juice, soy sauce, ginger, sugar, jalapenos, garlic, cinnamon and star anise. Pour the marinade over the wings and marinate in the refrigerator overnight.

  • Preheat the oven to 350 degrees F.

  • Remove the wings from marinade and place on a baking sheet. Roast for 30 minutes.

  • For the banana-garlic sauce: In a large pot set over low heat, melt the butter and toast the garlic until dark golden brown, 15 minutes. Add the fish sauce, orange juice, maple syrup, chili sauce, banana liqueur, bananas, orange juice and zest. Bring to a boil, and then reduce the heat to a simmer for 20 minutes. Puree the sauce in a blender, and then set aside.

  • For the dipping sauce: Place the pineapple juice and sugar in a small saucepot set over medium heat and cook to reduce by one-third (6 ounces), about 1 hour. It should be slightly caramelized. Chill in the refrigerator for 1 hour.

  • Add the reduced juice mixture to the sour cream and mix.

  • For the plantains: Heat the oil in a large, heavy-bottomed saucepan set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully peel the plantains, taking care to avoid getting the peels under your fingernails. Then cut the plantains into 1/2-inch-thick slices. Fry the plantain slices for 3 minutes.

  • Preheat the grill to high heat.

  • Grill the wings until golden brown. Meanwhile, reheat the banana-garlic sauce in a stockpot. Add the grilled wings and fried plantains to the sauce and toss until everything is glazed and very hot. Serve the wings and plantains on a platter with the dipping sauce in a bowl on the side.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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