Tag: mango

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Sriracha Mango Grilled Chicken Wings + Spicy Micheladas

Sriracha Mango Chicken Wings + Spicy Micheladas

Summer is here and almost half way over at that! I love grilling anything and everything during the warm weather months so I’ve created a super delish recipe for Sriracha Mango Chicken Wings with a Ginger-Lime Sour Cream dipping sauce and a Spicy Michelada to pair it with.

Sriracha Mango Chicken Wings + Spicy Micheladas

Once again, I’ve used a fantastic infused balsamic vinegar from Seven Barrels, one of my favorite clients ever. The Sriracha Mango vinegar is delicious on chicken so I made a glaze with fresh mango, sriracha, vinegar, fresh lime zest and orange juice to toss the wings in after I grilled them a bit, then glazed them again for extra flavor at the end.

Sriracha Mango Chicken Wings + Spicy Micheladas

They’re spicy and sweet, and oh so good. And I made a lovely Ginger-Lime Sour Cream dipping sauce to cool off the heat a bit, along with a Spicy Michelada made with Mexican beer (Corona) and a dash of the Sriracha Mango vinegar, a dash of salt, and a fresh squeeze of lime juice.

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Sriracha Mango Grilled Chicken Wings

Ingredients

  • Chicken Wings: 
  • 2 pounds chicken wings (24 wing pieces)
  • 1/4 cup Seven Barrels Lime Olive Oil
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil or spray, for grill
  • Sriracha Mango Lime Glaze:
  • 1 cup mango, peeled and diced
  • ¼ cup orange juice
  • ¼ cup Sriracha
  • 1 tablespoon Seven Barrels Sriracha Mango Vinegar
  • 1 tablespoon Seven Barrels Lime Olive Oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic, finely minced (or 1 teaspoon garlic powder)
  • 1 small red chile pepper
  • ¼ cup cilantro
  • Salt and pepper, to taste
  • Ginger Lime Sour Cream Dipping Sauce:
  • ½ cup sour cream
  • 1 tablespoon Seven Barrels Lime Olive Oil
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh lime zest
  • ½ teaspoon fresh ginger, grated
  • Michelada:
  • 1 (12 ounce) Corona Beer
  • Fresh lime juice from ½ a lime
  • 1 tablespoon Seven Barrels Sriracha Mango Balsamic Vinegar
  • 1 teaspoon Kosher salt
  • Dash of hot sauce
  • Lime wedges, for garnish

Instructions

  1. Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
  2. To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
  3. Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
  4. To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
  5. NOTE: Alternatively, you can bake the wings for 1 hour at 375 degrees on a large baking sheet covered with foil (and toss them in the sauce at the end).
  6. Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
  7. To make the Michelada: stir all the ingredients into the beer and garnish with a lime wedge.
https://www.theartfulgourmet.com/2017/08/sriracha-mango-grilled-chicken-wings-spicy-micheladas/

Sriracha Mango Chicken Wings + Spicy Micheladas

This really is the quintessential recipe pairing for Summer now, isn’t it?

Sriracha Mango Chicken Wings + Spicy Micheladas

You can also try the glaze on pork chops or even add some grilled shrimp – it’s absolutely delicious and you can always adjust the heat by adding or removing some of the Sriracha hot sauce. Or maybe making it even hotter by adding in a dash of habanero hot sauce to the mix – now, this recipe is on FIRE!

Sriracha Mango Chicken Wings + Spicy Micheladas

Perfect for a lovely evening outside with friends, watching the sun go down…that’s #howisummer 🙂

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Cool off with some Spicy Fish Tacos & Summer Wine pairings

Yum

Spicy Fish Tacos
Spicy Fish Tacos

There’s an interesting theory that in the Summertime heat, eating spicy foods actually lowers your body temperature as well as a plethora of other health benefits such as raising your metabolism, improving digestion, mood and aids in better sleep. For a recent photoshoot I did for Miditto.com, we decided to pair some of their monthly wine selections with a spicy dish – and what better than some delicious fish tacos made with a kickin’ spice rub and a fresh mango-avocado-jalapeno salsa?

You can always adjust the heat by increasing or decreasing the amount of cayenne red pepper (or omit it all together if you like the spice flavor without the heat), and to be perfectly honest this spice rub and fruity fresh salsa combination would go great with grilled chicken or shrimp too! I used tilapia for this recipe but you can also substitute any other mild flaky white fish such as cod, orange roughy, flounder, halibut or haddock.

Spicy Fish Tacos
Spicy Fish Tacos

Garnish the tacos with some extra cilantro, jalapeños, fresh cracked black pepper. Some sliced red cabbage would also add a little bit of fresh crunch too. Add a splash of fresh lime juice, a dollop of  chipotle cream (recipe follows) — both great toppings to cool the spicy heat!

Rose wine

For wine pairing, Miditto recommends a crisp Sauvignon Blanc, a light dry Rose, a fruity Riesling, a bold red Zinfandel,  or spicy Shiraz to compliment the spicy flavors of the dish.

Read more about the best Summer Wines on Food & Wine

Read more about the health benefits of eating spicy foods

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Cool off with some Spicy Fish Tacos & Summer Wine pairings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4.

Serving Size: 1 taco

Spicy Fish Tacos with Mango, Avocado & Jalapeño Salsa and Chipotle Crema. Perfectly paired with Summer white wine or rose to cool the heat!

Ingredients

  • Spicy Fish Fillets:
  • 1/2 tbsp cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound white fish fillets (cod, tilapia,haddock)
  • 1 tablespoon canola oil
  • Avocado-Mango-Jalapeno Salsa:
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 cup red cabbage, shredded (optional)
  • 1 lime, fresh juice of for garnish 8 (6-inch) corn or flour tortillas
  • Chipotle Crema:
  • 1/2 cup low-fat sour cream or plain yogurt
  • 1 tbsp low-fat mayonnaise
  • 2 teaspoons chipotle pepper (finely chopped) in adobo sauce
  • fresh lime juice from 1/2 lime
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Prepare Spicy Fish:
  2. Wash fish fillets and pat dry, set aside.
  3. Prep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside.
  4. Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black pepper) and add to a mixing bowl, combine well. Rub spices over fish and let sit covered in plastic wrap for about 10-15 minutes in the refrigerator.
  5. Cook fish in a skillet with oil for about 2 minutes on each side (check to make sure the fish is done by cutting a slit in the thickest part. If still pink, cook another minute or so until done). Keep the fish warm tented with some foil on a side plate while preparing the salsa.
  6. Avocado-Mango-Jalapeno Salsa:
  7. To make the salsa, add together the rest of the salt (1/4 teaspoon), avocado, mango, onions, cilantro, lime juice, red pepper and jalapeño (if using).
  8. Rub a small amount of canola oil on the tortillas on both sides and heat in a skillet over medium-low. (You can also put them in the microwave for about 1 minute or warm them in the oven at 350 for about 5-10 minutes).
  9. Cut the fish into medium size pieces and add them to the tortillas. Top each taco with a couple tablespoons of the mango-jalapeno-avocado salsa.
  10. For garnishes, add a squeeze of fresh lime juice, cilantro, jalapeno slices, cabbage, salt and pepper to taste.
  11. For a little extra flavor, add a drizzle of chipotle cream or top with a dollop of sour cream to cool the spicy heat.
  12. Chipotle Crema:
  13. In a small to medium mixing bowl, add all ingredients and mix together well. If you like a smoother cream texture, throw everything into a blender or food processor until blended well. Add chipotle cream to a squeeze bottle or plastic bag with a hole cut from one of the corners and squeeze over top of the tacos, or add a dollop of sour cream as a cool topping. Makes 1/2 cup.

Notes

Recipe adapted from Cooking Light, May 2012

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https://www.theartfulgourmet.com/2012/06/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

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