Spicy wings with mango sauce and steakhouse fries

Crispy, spicy wings in a golden coating, served with a creamy mango sauce infused with fresh cilantro. Accompanied by classic coleslaw and thick-cut steak fries. A composition that blends heat, freshness, and crunch in a true street-food style.

2 servings

ingredients:

Wings

  • 8 pieces of Chef Patrick’s Breaded spicy wings

Steakhouse Fries

  • 250–300 g steak-cut fries
  • oil for frying or baking

extras:

Mango-Cilantro Sauce

  • 2 tbsp mayonnaise
  • 2 tbsp mango pulp (or blended ripe mango)
  • 1 tsp lime juice
  • 1 tsp chopped fresh cilantro
  • salt and pepper to taste
  • optional: a pinch of chili powder

Classic Coleslaw

  • 150 g white cabbage
  • 1 small carrot
  • ¼ red onion
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice
  • ½ tsp sugar
  • salt and pepper to taste

preparation:

Wings

  • Bake in the oven (200°C, 15–20 minutes) or deep-fry in hot oil (180°C) until golden brown.
  • Drain on paper towels.

Mango-Cilantro Sauce

  • Mix mayonnaise, mango pulp, lime juice, and cilantro.
  • Season with salt, pepper, and, if you like it spicier, a pinch of chili powder.
  • Chill in the fridge for 10 minutes to let the flavors meld.

Coleslaw

  • Shred the cabbage, grate the carrot, and slice the onion into thin strips.
  • Mix with mayonnaise, lemon juice, sugar, salt, and pepper.
  • Let rest in the fridge for at least 15 minutes to develop flavor.

Steakhouse Fries

  • Fry at 175°C for 4–5 minutes or bake at 200°C (390°F) for 20–25 minutes until crispy and golden.
  • Season with salt after cooking.

Serving

  • Arrange a portion of wings in a street-food basket or on a large plate.
  • Add the mango-cilantro sauce as a dip or drizzle it over the wings.
  • Serve with a side of coleslaw and a generous handful of steak fries.

Decoration

  • Garnish with fresh cilantro.
  • Add lime wedges or chili slices to enhance both flavor and presentation.

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