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It’s amazing how many great chicken wing recipes there are. Everything from the mild to the sweet to the volcanic hot. That’s why I love them, I can have a different flavor every day. Well, almost every day. I don’t actually eat wings every day, although I’m sure I could and never ever get bored with them.
I recently stumbled upon Mambo sauce (among many other great recipes) on a blog by Levy Restaurants, a family of different restaurants around the US. Of course, I thought “Now, here’s something different. A tomato-based wing sauce with Asian flavors. I gotta try it!” So I did, and boy, was I happy I that did.
Mambo sauce, like many great wing sauces, is a combination of sweet (a little pineapple and sugar) and acid (white vinegar and hot sauce), and the best part, a bit of heat (thank you Frank’s RedHot!). You’ll start out thinking you’re having a teriyaki-inspired wing, and finish up thinking you had a Buffalo wing. It’s great, like a journey of flavors.
According to the Levy Restaurant’s blog, Mambo sauce is also great on fries. That seems like a great idea. So does using it as a steak marinade.I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Mambo Chicken Wings
For the wings
For the wings
- Place the wings into a resealable bag or container.
- Add the rub and oil.
- Seal and shake well to coat.
- Let wings marinade for 1-3 hours.
- Transfer cooked wings to a bowl and add sauce.
- Toss gently to coat.
- Serve with your favorite dipping sauce.
For the Mambo sauce
- Place all ingredients into a small pot and simmer, stirring, for 20 minutes.
Nutritional values are approximate.