This post may contain affiliate links, please see our privacy policy for details.

I am all about the perfect (and extra saucy) wing.

Sticky Mango Curry Oven Baked Boneless Wings | @hbharvest

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!!

Sticky Mango Curry Oven Baked Boneless Wings | @hbharvest

Sticky Mango Curry Oven Baked Boneless Wings | @hbharvest

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.

Sticky Mango Curry Oven Baked Boneless Wings | @hbharvest

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 | @hbharvest

Sticky Mango Curry Oven Baked Boneless Wings.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Servings
Calories Per Serving: 329 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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.
View Recipe Comments

Sticky Mango Curry Oven Baked Boneless Wings | @hbharvest

Kicking winter in the butt..with all the tropical eats. Kaapow!

Sticky Mango Curry Oven Baked Boneless Wings | @hbharvest

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Just wow. This were over the top delicious! The sauce was crazy good and the chicken was juicy and tender under the crunchy coating. We made your Chipotle Sweet Potato fries to go with the chicken—what a great meal?

    1. Hi Lucy,
      Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT

  2. These are seriously so good. Love the flavor and spice! Thank you for sharing.
    Any tips on how to get the breading on the chicken to be crispy and not get soggy?

    1. Hey Sadie,
      Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Make sure to turn the wings a few times, drizzle with olive oil, and then it’s key not to overcrowd your pan. xTieghan

  3. 5 stars
    So so so yummy! I couldn’t find mango chutney so I got mango salsa and added 2 TBS of apricot jam for sweetness, 2 TBS of brown sugar and a spoonful off honey. Once I added the lime and cilantro it really cooled down the heat. I ended up adding some cornstarch to the sauce to make it more like a glaze. Turned out FABULOUS. Will make again!

    1. Hey Maxwell,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

    1. Hi Mathuri,
      This would be great with cauliflower! I hope you love the recipe, please let me know if you have any other questions! xTieghan

        1. Hey Alli,
          For this recipe, I just used a store bought mango chutney. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. Very interesting blog. A lot of blogs I see these days don’t really provide anything that I’m interested in, but I’m most definately interested in this one. Just thought that I would post and let you know.

  5. For a lactose free version, do you think lactose free cream or almond milk would work? Any suggestions?

  6. This recipe sounds delish! What adjustments should be done if I use actual chicken wings? Thank you.

    1. Hi!! No adjustments needed. Just toss the wings with the sauce and bake as directed. You may need to bake the wings longer to ensure they get fully cooked. Let me know if you have questions. Hope you love these!!

  7. Amazing!, great flavor. Made these last night. Had with Basmati rice & steamed broccoli to make it a meal. Doubled the sauce like you suggested & it worked great.