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Tasty Sticky Mango Curry Oven Baked Boneless Wings. dish image

Sticky Mango Curry Oven Baked Boneless Wings.

These Sticky Mango Curry Oven Baked Boneless Wings are bursting with sweet, spicy, and tangy flavors, baked to crispy perfection for a guilt-free indulgence!
Print Recipe Save it
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine Caribbean, Fusion
Servings 4 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Cooking tongs

Ingredients
  

  • 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
  • 1 cup mango chutney
  • 1 tablespoon orange juice
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons jerk seasoning
  • 2 teaspoons Thai red curry paste
  • 1/2 cup water
  • 1 lime juice + zest of
  • 1/2 cup fresh cilantro chopped
  • sliced jalapeños for serving

Instructions
 

  • Place the cut chicken pieces in a large mixing bowl. Pour in the buttermilk and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
  • In another bowl, combine the panko or crushed corn flakes with the whole wheat flour or cornmeal. Mix well.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Allow excess buttermilk to drip off the chicken pieces. Dredge each piece in the panko mixture, pressing lightly to adhere. Place coated pieces on the baking sheet in a single layer.
  • Bake for 20-25 minutes until cooked through and golden brown, flipping halfway through for even crispiness.
  • While baking, combine mango chutney, orange juice, soy sauce, jerk seasoning, Thai red curry paste, water, lime juice, and lime zest in a saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.
  • Remove wings from the oven and drizzle with the sticky mango sauce. Toss to coat evenly. Return to the oven for 5 more minutes to caramelize the sauce.
  • Garnish with chopped cilantro and sliced jalapeños. Serve immediately warm and sticky.

Notes

  • Marinating the chicken in buttermilk tenderizes and adds flavor.
  • Adjust spice levels by increasing jerk seasoning or adding hot sauce for extra heat.
  • Use gluten-free panko and cornmeal for a gluten-free version.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven.
  • Try seasonal variations by adding fresh herbs, fruit, pumpkin puree, or warm spices to the sauce.
Keyword Baked, Boneless Wings, chicken, Curry, Easy, Mango, Sticky