Crispy baked jerk wings with creamy mango sauce

Let's enjoy cooking !!

Ingredients:

• 2 tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp dried thyme, crushed in your palms
• 2 tsp ground allspice
• 1 tsp ground ginger
• 2 tsp sea salt
• ¼ tsp nutmeg, freshly grated
• ¼ tsp ground cloves
• ½ tsp cinnamon
• 1 ½ tsp paprika
• 1 tbsp dark brown sugar
• 1 tsp black pepper, freshly ground
• 1 tsp red pepper flakes
• 3 tbsp olive oil
• 1 dozen chicken wings, split (which makes 24 pieces)
• 1 cup all purpose flour (approximately), for dredging
• 2-3 eggs, large, beaten
• 3 cups panko breadcrumbs
• olive oil spray, natural
• 2 mangoes, ripe but not overripe, peeled and cubed
• ½ cup sour cream
• 2 tbsp lime juice
• ½ tsp liquid honey
• sea salt, to taste
• white pepper, to taste

Directions:

• Combine all ingredients from onion powder to red pepper flakes in a bowl and set aside.  Place chicken wing pieces into a resealable bag; add the olive oil and jerk spice blend.  Seal the bag and massage chicken well so that all pieces are coated with the seasoning.  Place bag onto a plate and transfer all to refrigerator for at least 4 hours to marinate (24 hours is ideal, jerk is all about flavour).
• To bake the wings, preheat oven to 400 degrees F.  Spread the panko onto a rimmed baking sheet and bake until golden brown, approximately 6-7 minutes.
• Set up your breading station by arranging up 3 dishes: one containing the flour, the second with the beaten egg, and the third with the toasted panko (in that order).  One by one, dredge the wing in flour then shake of excess.  Then dip in the egg and again shake off the excess.  Place each wing into the panko crumbs, pressing the crumbs onto the wing on all sides to create a good even coating.  
• Once breaded, place wings on a parchment-lined baking tray and bake for 25 minutes approximately on the middle rack of the oven. 
• To make the mango sauce, place all sauce ingredients into a food processor and process until smooth and even in consistency.  Season to taste, refrigerate until ready to use, and serve with the jerk wings.
• Enjoy!

Recipes provided by Camille Moore, www.camicooks.com