I am all about the perfect (and extra saucy) wing.
Which for me means boneless. For some reason I grew up eating boneless wings from Quaker Steak and Lube and BW3’s and never really got into real deal chicken wings. Boneless are just easier, you know? And when I say boneless, I really just mean chicken fingers with wing sauce, or in today’s case sweet and sticky mango curry sauce (YUM). Plus, I can feel better about eating these wings since they’re baked and not fried…which means there is plenty of room for some chocolate. Duh.
I feel like by now you guys all know how much I dig tropical fruits, and really just tropical flavors in general. I mean, the amount of pineapples and mangos I go through on a weekly basis is absurd, but there could be worse habits in life for sure…
With the weather being incredibly freezing, and me constantly dreaming of tropical places, my brain can’t stop coming up with tropical inspired eats. This happens every single year, but this year it’s happening about a month earlier than usual. Either I am just really craving some sweet and tangy eats OR the winter weather is really starting to get to me. I would say it’s surely a combo of both. I’m thinking I am probably not alone. Who else is ready for the beach and sunshine and plenty of pineapple and mangos?!?!
Yeah, yeah, I know, everyone!!
If I could I would fly us all to the most tropical place ever and we would chill in the sun and make KILLER food and drinks. Cute drinks out of coconuts for a week straight…err more like a month straight. Sadly, I am no Kardashian and I haven’t “made it” yet, so until that happens we can eat mango curry wings and veg out on the couch.
Not as good as the beach, but it works!
What I love about this Sticky Mango Curry Oven Baked Boneless Wings recipe is how low maintenance it is. Sometimes I’m all for the high maintenance and time involved recipes, but when it comes to recipes I want to make on a daily basis, it’s all about LOW maintenance. What I also LOVE about this recipe is that it’s a meal my entire family will eat, chicken for the boys, sweet and spicy sauce for dad and I. A meal to feed the whole family is one giant YES.
Granted, the boys would much prefer a simpler sauce, but I was surprised to learn they ate this without even complaining. I mean, that NEVER happens! Double fist pumps happening over here at the moment.
I know the mango curry sauce sounds a little odd for a wing, but you guys, I promise it’s SO delicious. Sweet, tangy and spicy! The sauce is made up of mango chutney, fresh orange + lime juice, jerk seasoning, Thai curry paste and a little soy sauce. Oh, and cilantro too! Super quick and simple, but so dang flavorful and a really nice switch up to traditional wing sauce. Don’t get me wrong, I love a spicy wing sauce, but I think I like a sweet and spicy (and fruity!) one even more. It’s my kind of thing!
As for the chicken, it gets a little breading so that sauce has something to adhere to, and then baked in the oven. Could not be easier or more of a crowd pleaser. Typically I serve these for dinner with a side of quinoa or rice (going to be honest, I mostly serve these with rice), but these would also be awesome for your Super Bowl party this Sunday, they make the ultimate game day snack. My one recommendation is that you double the mango curry sauce. The recipe as written makes enough to cover the chicken, but does not leave much for dipping. Personally, I love a lot of sauce, so extra sauce for dipping is a MUST.
Sticky Mango Curry Oven Baked Boneless Wings.
Servings: 6 Servings
Calories Per Serving: 170 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 pound boneless chicken tenderloins or breasts cut into nugget-sized pieces or strips
- 3/4 cup buttermilk
- 1 1/2 cups Panko or crushed corn flakes
- 2 tablespoons whole wheat flour or cornmeal
Mango Curry Sauce
- 1 cup mango chutney
- 1 tablespoon orange juice
- 1 tablespoon low sodium soy sauce
- 2 teaspoons jerk seasoning
- 2 teaspoons Thai red curry pate
- 1/2 cup water
- juice + zest of 1 lime
- 1/2 cup fresh cilantro chopped
- sliced jalapenos for serving
- Preheat the oven to 475 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.
- Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside. In a shallow pie dish or large bowl add the Panko, whole wheat flour and a pinch of salt and pepper. Mix well.
- Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven temp to 400 degrees F.
- While the chicken is baking make the sauce. In a small-medium saucepan, combine the mango chutney, orange juice, soy sauce, jerk seasoning, curry paste, pinch of pepper and water. Bring the sauce to a boil and then reduce the heat. Simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the lime juice + zest and the cilantro.
- Gently dip each piece of chicken into the sauce, draining the excess sauce back into the bowl. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve, place the pan of chicken back in the oven for 5 minutes to warm throughout and to help the sauce coat the chicken.
- Serve with sliced jalapeños and any extra sauce for dipping.
*If you like a lot of sauce for dipping double the sauce recipe. ** The chicken “wings” can be made ahead and coated in the sauce. To reheat the “wings” preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed. ***I also like to serve these for dinner alongside rice and roasted broccoli. ****Sauce recipe adapted from the February 2016 issue of Food Network.
Kicking winter in the butt..with all the tropical eats. Kaapow!