Recipe courtesy of Anthony Warner and Rinisa Brown
40 min
40 min
15 wings


  • Two 8-ounce cans crushed pineapple with juice
  • 4 mangoes, peeled and cut into chunks 
  • 3 habanero chiles, chopped
  • 1 1/2 cups sugar 
  • 1 cup white wine vinegar 
  • 1/2 cup cornstarch slurry 
  • 1/2 stick butter 
  • 3 ounces chopped parsley
  • 15 chicken wings 


Combine the crushed pineapples with juice, mango chunks, chiles, sugar, white wine vinegar, cornstarch slurry, butter and parsley in a pot and simmer on low heat until well combined and slightly thick, 10 to 15 minutes.

Deep fry the chicken wings until golden brown and the interior temperature is 165 degrees F, 10 to 15 minutes. Dip the fully cooked chicken wings in the pineapple mixture until fully coated. Serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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