• Ingredients: 46
  • Serves: 34

Sweet, sticky and spicy chicken wings with chicken wings, kosher salt, ground cinnamon, ground cumin, garlic powder, cayenne pepper, one 9-ounce jar mango chutney, such as major grey, pomegranate molasses or balsamic vinegar.


  • 3 1/2 lb. chicken wings
  • 1 1/2 tsps. kosher salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • One 9-ounce jar mango chutney, such as Major Grey
  • 2 tbsps. pomegranate molasses or balsamic vinegar

For chicken

For chutney

For Scotch bonnet sauce:

Peanut butter, banana and marshmallow:

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 1. Chop the wings between the joints into 3 pieces. Discard the wing tips or save for another use. In a small bowl, mix the salt, cinnamon, cumin, garlic powder, and cayenne together.

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  2. Step 2 2. Build a charcoal fire in an outdoor grill for indirect high grilling and let burn until the coals are almost completely covered with white ash.

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  3. Step 3 3. Meanwhile, pulse the chutney and pomegranate molasses in a food processor until the chunky bits of mango are minced.

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  4. Step 4 4. Lightly oil the grill grate. Place the wings on the cooler area of the grill and cover. Grill for 15 minutes.

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  5. Step 5 Turn the wings and cook until they are browned and show no sign of pink when pierced at the thickest part near a bone, about 20 minutes longer.

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  6. Step 6 5. Turn the wings, moving them to the hotter area, directly over the coals. Brush with the remaining chutney mixture.

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  7. Step 7 Cook, turning occasionally, until the wings are glazed, about 2 minutes. (Although most of the fat will have cooked away by this point, the wings are likely to flare up, so adjust the final glazing time as needed.) Transfer to a platter and serve hot.

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Nutrition information

Calories 696 Carbohydrates 29 g (10%)
Fat 42 g (65%) Protein 49 g (97%)
Saturated Fat 12 g (59%) Sodium 799 mg (33%)
Polyunsaturated Fat 9 g Fiber 1 g (2%)
Monounsaturated Fat 17 g Cholesterol 204 mg (68%)