Mumbo Sauce Chicken Wings
Deep-fried chicken wings tossed in D.C.'s signature sweet, tangy, ketchup-based mumbo sauce, a carryout staple found on menus across the city, especially east of the river.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Deep fryer or heavy pot
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26
- carbs
- 30
- protein
- 28
- calories
- 480
Instructions
- 1
Pat the wings dry and season with salt. Coat them lightly in flour.
- 2
Heat oil to 350°F. Fry the wings in batches for 10-12 minutes until golden and cooked through.
- 3
Meanwhile, stir the ketchup, sugar, vinegar, hot sauce, pineapple juice, and garlic powder together in a saucepan.
- 4
Simmer the sauce over medium heat for 8-10 minutes, stirring often, until glossy and slightly thickened.
- 5
Drain the fried wings briefly on a wire rack.
- 6
Toss the hot wings in the mumbo sauce until fully coated.
- 7
Serve right away while the wings are hot and glossy.
Chef's tips
Toss the wings in the sauce right after frying while they are still hot so the sauce sticks and caramelizes.
Storage
Refrigerate sauced wings up to 2 days, though they're best fresh.
Reheating
Reheat in a 375°F oven to re-crisp; avoid the microwave, which softens the coating.
Common mistakes to avoid
- •Not simmering the sauce long enough, making it too thin to stick to the wings
- •Crowding the pan while frying, which leaves some wings undercooked
Serving suggestions
Cooked Mumbo Sauce Chicken Wings?
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