Baked Mango Boom Chicken Wings

The Rea Family

6 Ratings
Less fat and fewer calories thanks to a cooking method of parboiling then baking in the oven. Bring on the sweet heat!



  1. Preheat the oven to 450 degrees F.
  2. Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like seawater).
  3. Add the chicken wings to the pot, and reduce the heat slightly to keep them at a simmer for 7 minutes.
  4. Drain the wings with a colander, then place them on a wire rack to drip dry for a couple of minutes. Then dry them very well with a paper towel.
  5. Place the chicken wings directly on a metal sheet pan, with the fattier top side down.
  6. Bake the chicken wings for 25 minutes on the first side, then flip the wings and bake for another 15 minutes on the other side.
  7. Meanwhile, prepare a large stainless steel bowl by adding the Mango Boom.
  8. Remove the wings from the oven when the skin looks golden and crisp and toss then while they’re right out of the oven.