Apricot Chicken Wings with Mango Salad

This is one of my hubby's favorite dishes.  It morphed out of another apricot chicken recipe which used chicken legs and thighs.  I used to love using chicken wingettes and drummettes when I could find them in my local supermarket in Oz but since I can't obtain them in Singapore, I happily settle just for standard wings. 

Because we enjoy the wings so much, we don't waste time with any other side dishes except for a very light salad.  The focus is always the wings and anything else is just a distraction.  The salad helps lighten the load and cleanses the palatte along the way.

It takes a while in the oven but it sure is quick to whip up.

Ingredients

Wings
1kg wings
1 can apricot nectar
Chicken stock powder

Salad
1 large butter lettuce, washed and sliced
1 ripe mango, skinned, seeded and chopped into small cubes
0.5 onion, peeled and finely chopped
2 garlic clove, peeled and finely chopped
2 tablespoons finely chopped parsley
30ml virgin olive oil
1 tablespoon white wine vinegar (add more as needed)
1 teaspoon lemon juice (I used the bottled concentrated version)


Method


Wings
Preheat oven to 180°.

In a lightly greased oven tray place the wings, sprinkle enough stock powder to cover all the wings and add the nectar.
   
Bake for 30 minutes, then turn the wings over and bake for another 30 minutes.

Turn again and bake for approximately 10 minutes or until the skin is crisp and the chicken is fully cooked.

Half-way through baking.

Move wings to a serving dish.

Salad
In a salad bowl add the lettuce and mango.  Combine all other ingredients in a jug, stir and adjust dressing flavouring to suit your tastes.  Pour over salad and mix well.

Mango salad ready to go.



This looked like a civilised start
but there were only 5 wings left by the end.