24 chicken wings
2 cups mango puree (from about 4 fresh ripe mangoes)
1/2 cup freshly squeezed lime juice
3 tablespoons Asian chile sauce
1/4 cup oyster sauce
1/4 cup honey
6 cloves garlic, minced
1/4 cup minced ginger
1/4 cup chopped cilantro sprigs or mint leaves
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
If using a gas barbecue or an indoor grill, preheat to medium (350° F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor gripp is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings done when the skin turns an even mahogany color and the meat is tender.
Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.