Teriyaki Chicken Wings with Hot Mango Dipping Sauce

Chicken wings basted with an orange-soy-ginger sauce are served with a mango-orange dipping sauce.

• Preparation Time: 50 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 45 mins
• Calories: 204 Calories

Ingredients

• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 tablespoon fresh lime juice
• 1 cup diced fresh mango
• ⅛ teaspoon freshly ground pepper
• 2 tablespoons brown mustard
• 2 (1 gram) packets Stevia In The Raw®
• 2 tablespoons frozen (thawed) orange juice concentrate
• ⅓ cup Stevia In The Raw® Bakers Bag
• 16 chicken wings
• ½ cup reduced sodium soy sauce
• ½ cup reduced sodium chicken broth
• ¼ cup mirin
• 2 garlic cloves, sliced lengthwise
• ¾ inch piece fresh ginger, in 3 slices
• 2 tablespoons orange marmalade fruit spread
• 2 tablespoons chopped scallions

Recipe Instructions

Step 1

In small saucepan, combine all the sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer sauce to tightly covered container, and refrigerate for up to 24 hours.

Step 2

Preheat oven to 425 degrees F. Line baking pan, 15" x 11" or larger, with foil. Coat 2(10" x 10") wire racks with cooking spray and set in the pan, overlapping them.

Step 3

Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake wings for 10 minutes.

Step 4

Brush wings on both sides with sauce and bake, smooth side up, for 5 minutes. Brush with sauce again and bake, underside up, for 5 minutes. Brush wings a third time and bake, smooth side up, for 5 minutes. Brush wings again, and bake, underside up, for 10 minutes. Reduce oven to 400 degrees F. Brush tops of wings with sauce and bake, topside up, for 10 minutes.

Step 5

Arrange wings on serving plate. Discard any remaining sauce.

Step 6

In mini-food processor, whirl all sauce ingredients except scallions together until smooth. Transfer sauce to bowl and garnish with scallions.